FILLING
1 1/2 tb Vegetable oil 1/4 c Parsley
1 tb Flour 1/2 ts Salt
1/4 lb Ground chuck 1/4 ts Black pepper
3/4 lb Ground pork 1/4 ts Red pepper
1 c Onion, chopped 1/2 ts Oregano
1/2 c Green onion & tops, chopped
-PASTRY-
2 1/2 c All-purpose flour 2 Eggs, beaten
1 ts Salt 1/2 c Milk
1/2 ts Baking powder Vegetable oil for frying
1/4 c Shortening
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