FILLING:

1 tsp. shortening
1 1/2 lbs. ground beef
1 1/2 lbs. ground pork
1 bunch green onions, chopped (tops and bottoms)
1 tbsp. salt
1 tsp. coarse ground black pepper
1 tsp. coarse ground red pepper
1/2 tsp. cayenne pepper
1 pod garlic, minced
1 bell pepper, chopped
1/3 c. flour

CRUST:

1 qt. (4 c.) flour
2 tsp. salt
1 tsp. baking powder
1 egg
1/2 c. shortening
1 c. milk

FILLING: Melt shortening in a Dutch oven. Add all filling ingredients except flour and cook over medium heat, stirring often, until meat loses its red color. Sift flour over meat and stir until well combined. Remove from heat and drain in a large colander. Let meat come to room temperature.

CRUST: Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Roll about 1/3 of dough at a time on a floured board until thin. Cut into approximately 5 inch rounds. Dough may be cut at one time and put on cookie sheets, layers separated by waxed paper.

To assemble: Place a heaping tablespoon of filling on one side of each pastry round. Dampen edge of pie with fingertips, fold over, and crimp edge with a fork dipped in water. Prick top twice with fork.

Fry in deep fat at 350 degrees until golden brown. Pies freeze well. Do not thaw before cooking.

For cocktail size pies, cut pastry with a biscuit cutter; use 1 teaspoon of filling for each. I find that the pastry recipe needs doubling for the smaller pies. Yields: a bunch!