FILLING:

3 lbs. ground pork
2 lg. onions, chopped fine
3 tsp. red pepper
1 tsp. black pepper
1 tsp. paprika
1 to 1 1/2 tbsp. salt
1/2 c. flour

PASTRY:

4 c. self-rising flour
1 c. water
1 c. lard from meat or Crisco
1 egg, beaten slightly

FILLING: Brown all the ingredients together in a skillet. Pork will make it's own fat. When meat and onions are well cooked and begin to fry, add 1/2 cup flour to mixture and stir. Cook slowly until thick and brown. Add approximately 1 cup water and cook until "gravy" is very thick. Set aside and let cool.

PASTRY: Mix egg slightly, add water and grease from meat (if not a cup, add melted Crisco to make a cup.) Mix grease and flour to form a soft dough. Roll dough on heavily floured board to approximately 1/8 inch thickness and cut into circles (saucer size). Place a heaping spoonful of cooled filling on one side of the circle and fold over other side to make a half circle. Wet edge with water and seal with a fork. Bake in a 325 degree oven until crust is brown. If dough looks dry, brush with melted meat fat; it also gives color.