4 c. flour
1/2 tsp. salt
1 c. water
4 tsp. vegetable shortening
1/4 tsp. baking powder

Place dry ingredients in large bowl. Cut in shortening with two knives or pastry blender. Add water gradually to form a soft dough. Knead gently on a floured board for a few minutes. Cover and let rest for about 10 minutes. Shape in small balls, roll out and cut into size circles desired for turnovers.

FILLING I:

1/2 lb. ground pork
1 lg. sweet pepper
1 tbsp. minced parsley
1 clove garlic, crushed
Hot pepper to taste (opt.)
1/4 tsp. oregano
1/2 lb. ground beef
1 tbsp. minced celery
2 tbsp. butter
1/4 tsp. garlic powder
1/4 c. tomato paste
1 tbsp. fine bread crumbs

Saute pork in butter until brown, add beef and continue cooking until brown, add onion, sweet pepper, celery, parsley and balance of ingredients. Cook a few minutes. If filling seems too dry, add a little water. Place filling on each circle of dough, moisten edge with water, turn over and seal by pressing edge together with fork. Fry in deep fat.

FILLING II:

1/2 lb. ground pork
1/2 lb. ground beef
1 c. grated cabbage
1/4 tsp. garlic powder
1 lg. onion, ground
2 tbsp. soy sauce
1 tbsp. cooking oil
Salt & pepper to taste or native seasonings

Cook pork in oil for about 10 minutes, add beef and continue to cook until brown. Add onion, cabbage, soy sauce and garlic powder. Season to taste and cook slowly for another 10 minutes. Fill pates as directed in Filling #I.