2 c. white flour
1 tsp. baking powder
1 tsp. salt
1/2 c. shortening
Small amount iced water
1 qt. cooking oil

Sift flour with baking powder and salt. Cut shortening into flour mixture until the crumbs are the size of peas. Moisten with just enough water to make consistency of pie dough. Turn out on floured board and roll out to thickness of 1/4 inch. Cut into circles about 6 inches in diameter. Put prepared filling on one half of circle, fold pastry over, moisten edge with water, and press or crimp edges together by hand or with fork.

Heat oil to 375 degrees. Drop into hot oil and cook until they float and are golden brown. Remove and drain briefly on paper towel. Serve hot.

PATE' FILLING:

1 onion
1 clove garlic
1 lg. sweet pepper
1 sprig thyme
2 slivers hot pepper
2 tbsp. butter
2 c. ground meat, fish, or canned salmon
2 tbsp. tomato sauce

Chop vegetables and saute in butter. Add tomato sauce and cook for 3 minutes. Add cooked meat or fish and cook 5 minutes longer. Season to taste. Fill pate' pastries.