Homemade chili con carne heated (with meat)
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 egg yolk, slightly beaten
6 tbsp. shortening
1/3 c. milk

Sift dry ingredients; cut in shortening with pastry blender or fork. Add egg to the milk. Pour the milk mixture over the dry ingredients, stirring with a fork to make dough. Turn 1/2 of dough onto floured board and toss lightly until outside looks smooth. Roll out dough to about 1/4 inch thickness.

With a knife cut into squares and fit each into a muffin cup. Fill each square with about 6 tablespoons of heated chili. Take opposite corners of square and pinch together, sealing dough. Repeat with other two corners being careful to seal dough so that liquid does not escape.

Finish making pies with second half of dough. Bake chili pies in muffin tin in 425 degree oven for about 10 minutes or until golden. Makes about 8 meat pies.