2 tsp. shortening
2 tsp. flour
1 1/2 lbs. ground pork
1/2 lb. ground beef
2 lg. onions, finely chopped
6 green onions, chopped
1 tbsp. fresh parsley
1 tsp. salt
1/4 tsp. sage
1/8 tsp. garlic salt
1/8 tsp. pepper
Dash of red pepper
Pastry (recipe follows)
Vegetable oil Combine shortening and flour in large Dutch oven. Cook over medium heat, stirring constantly, until roux is color of copper penny. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool. Divide pastry into 22 equal portions. Roll each portion into a 5" circles. Place about 2 tablespoons meat mixture in each circle. Moisten edges with water, and press with fork to seal. Heat 1" of oil to 375 degrees. Fry pies in hot oil until golden, turning once. Drain well on paper towels. PASTRY: 4 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 c. shortening, melted
1/2 c. + 2 tbsp. milk
2 eggs, slightly beaten Combine flour, baking powder and salt. Add melted shortening, stirring until blended. Combine milk and eggs, stirring well. Pour milk mixture into flour mixture, stir just until blended, adding more milk if necessary. |
