CRUST:

1/3 c. shortening
1 egg, well beaten
3/4 c. milk
2 c. self rising flour

FILLING:

1 lb. ground beef
1 lb. ground pork
1 bunch green onions, chopped
1 sm. green onion, chopped
1 sm. onion, chopped
6 cloves garlic, minced
Cayenne pepper to taste
Garlic salt to taste
Season salt to taste
2 tbsp. flour
Black pepper to taste

Mix ground beef and ground pork into pot. Chop up green onion, bell pepper, onion, garlic and add cayenne pepper, black pepper, garlic salt and season salt. Cook on medium heat, stirring often to keep meat from sticking. Cook for about 30 to 40 minutes until done. If meat is extra fatty, take off some of the drippings because the pies will be too greasy. Stir in a tablespoon or two of flour after you turn the heat off. Let meat chill.

Mix shortening, egg, and milk well adding flour a little at a time. Knead well and roll out dough very thin using a saucer for a round cutting guide. Now spoon in a tablespoon or two of filling into center and fold over and make edges meet. Firm edges with a fork. Droop in deep fat and cook until golden brown. Drain and serve hot.

Makes about 10 pies.