1 1/2 lb. ground beef
1 1/2 lb. ground pork
1 c. chopped onions (some green if you like)
1 sm. bell pepper, chopped
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. red pepper
1/3 c. all purpose flour

CRUST:

2 c. self rising flour
1/3 heaping c. Crisco (not melted)
1 egg, beaten
3/4 c. milk

Combine ground beef and pork, onions, bell pepper and seasoning in large deep skillet or Dutch oven cook over medium heat, stirring often until meat loses its red color.

Do not over cook meat. Sift flour over meat mixture, stir until well combined with meat. Remove from heat and cool. Place meat in a large colander to drain off excess grease and juice.

Sift flour and blend in Crisco with fork. Add beaten egg and milk. Form dough into ball. Pinch dough off into individual balls. Roll out on floured surface into 5 to 5 1/2 inch circle. Place a heaping tablespoon of meat mixture on one side.

Dampen edge of pie containing meat with finger tips. Fold top over meat and crimp with fork dipped in water. Prick with fork twice on top. Fry in deep fat at 350 degrees until golden brown.

To freeze; place on wax lined cookie sheet until hard, then store in Zip Lock freezer bags. When frying frozen pies do not thaw before frying.

You can serve meat pies aside or with plain cream sauce, cream sauce with English pea or cream of mushroom soup poured over.