PASTRY
8 cup Flour
2 tsp Baking powder
4 tsp Salt
1 cup Shortening
2 Eggs, beaten
2 1/4 cup Milk
FILLING
1 lb Lean ground beef
1 lb Lean ground pork
1 medium Onion, chopped
1 medium Green pepper chopped
1 bunch Scallions chopped
5 Cloves garlic, minced
1 tbsp Flour
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Red pepper
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For the pastery: Combine flour, baking powder and salt in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine eggs and milk and gradually add to the flour mixture until the dry ingredients are moistened. Shape into a ball (pastry will be stiff). Enough for 20 meat pies. For the filling: Brown meat in skillet, stirring until it crumbles. Remove from skillet and drain, reserving drippings in skillet. Saute onion, pepper, scallions and garlic until tender. Return meat to skillet and stir in flour and seasonings. Divide pastry into four portions. Roll out one portion to1/8 inch and cut 5 circles using a 6-inch saucer. Reroll dough as necessary. Spoon about1/4 cup mixture on half of the dough circle, moisten edges and fold circle over meat mixture. Use a fork dipped in flour to crimp the edges closed. Heat oil 3" deep in skillet or fryer to 375 degrees. Fry until browned, turning once. Drain on paper towels and serve at once. These pies may be made and frozen uncooked. Thaw in refrigerator overnight before cooking. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 20, 1998
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