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1
Fry the hamburger in a skillet until it is crumbled into small pieces, and cooked through. Cook the onion with it if you like. Drain or spoon off some, but not all of the fat. After spooning off the fat, add the flour, salt and pepper. Stir it up until the flour is dissolved in the fat. Add the milk and continue stirring until the mixture thickens considerably, and boils. Boil for a minute and remove the filling from the heat. If you want it to cool down quickly, transfer the filling to a bowl and put it in the fridge or freezer while you prepare the dough.
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2
To make the dough: In a big bowl, combine the flour, salt and baking powder. Add the shortening. Use your fingers or a fork to mash in the shortening until the mixture is crumbly. Stir in the milk, forming a nice, slightly stiff dough. Knead it about 8 or 10 times to get the gluten in the flour activated a little bit. Put a piece of waxed paper on your counter. Pat the dough into a thick rectangle on top of the waxed paper. Using a rolling pin, roll the dough out into a big rectngle, about 1/2 inch thick, or a little thinner.
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3
Spread the cool filling onto the dough, like spreading butter on bread. Spread it to within 3/4 inch of the edges. It is good to cool the filling down because hot filling is challenging to work with. Warm filling is acceptable. Now, using the waxed paper to help, roll the dough up like a jelly roll, peeling back the waxed paper as you roll. Form a long cylinder of dough and filling swirled together. Throw away the waxed paper when done rolling you cylinder. Slice the roll with a sharp knife into 12-15 pieces. Lay the pieces on an oiled cookie sheet, rearranging them slightly so they are pretty and pinwheel shaped if necessary. Bake at 425F for abut 20 minutes.
