Filling– — (6 to 8 lbs.
1 lb Ground beef
1 lb Ground pork
1 bn Green onions — chopped
1 Clove garlic — minced
1 Green bell pepper —
Chopped
Salt and black pepper to
Taste
Cayenne pepper to taste
1 ts Vegetable shortening
1 tb All-purpose flour
Crust–
4 c All-purpose flour
1 ts Baking powder
2 ts Salt
1/2 c Vegetable shortening
1 Egg — beaten
1 c Milk
Cooking oil — for frying
Prepare filling. Saute beef, pork, green onions, garlic and bell
pepper with salt, black pepper and cayenne pepper in shortening,
stirring to crumble meat, until meat is browned but not dry. Remove
from heat. Drain meat mixture. Stir in flour.
Prepare crust. Sift flour, baking powder and salt together. Cut
shortening into dry ingredients. Combine eggs and milk. Gradually add
liquid to dry ingredients until dough consistency. Break into small
pieces and roll very thin. Cut into circles, using saucer as guide.
Assemble meatpies by placing 1 tablespoon meat filling at 1 side of
pastry circle. Fold top over meat and crimp to seal with fork tines.
To cook, deep-fry meatpies in oil until golden brown. Drain and serve
hot.
From phannema@wizard.ucr.edu Sun Aug 11 17:05:09 1996 fish fillets,
dipped in a beer batter, fried and served in a warm corn tortilla
with shredded cabbage and two salsas — one quick and the other not
so quick
Yields
18 Servings