FILLING
1 1/2 tb Vegetable oil
1 tb Flour
1/4 lb Ground chuck
3/4 lb Ground pork
1 c Onion, chopped
1/2 c Green onion & tops, chopped
1/4 c Parsley
1/2 ts Salt
1/4 ts Black pepper
1/4 ts Red pepper
1/2 ts Oregano
-PASTRY-
2 1/2 c All-purpose flour
1 ts Salt
1/2 ts Baking powder
1/4 c Shortening
2 Eggs, beaten
1/2 c Milk
Vegetable oil for frying
FILLING: Mix oil and flour in a 10-inch skillet. Add next four
ingredients. Cook until meat is no longer pink. Add seasonings. Drain
excess oil from the cooked mixture. Cool before placing filling in pastry
dough. PASTRY DOUGH: Sift flour, salt, and baking powder in a 1-quart
bowl. Mix well. Cut in shortening. Mix milk and beaten eggs and add to
flour mixture. Divide dough into 10 portions. Place one portion on a
floured board and roll into a circle approximately 7 inches in diameter.
Use a lid or saucer to cut into a circle about 6 inches in diameter. Place
several tablespoonsful of the meat mixture on one edge of the pastry. Fold
dough over. Dampen edges with water. Crimp edges together with a fork.
(Make other pies in same manner.) Preheat oil to 350 degrees F. in a deep
fat electric fryer. Place pies in oil and fry until golden brown. Remove
from oil and drain on absorbent paper paper.
Yields
10 Pies