*  Exported from  MasterCook  *
                         FRIED PORK PIES (FESTIVAL)
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cajun                            Main dish
                 Pork                             Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   T            Vegetable oil
    1       T            Flour
      1/4   lb           Ground chuck
      3/4   lb           Ground pork
    1       c            Onion, chopped
      1/2   c            Green onion & tops, chopped
      1/4   c            Parsley
      1/2   t            Salt
      1/4   t            Black pepper
      1/4   t            Red pepper
      1/2   t            Oregano
    2 1/2   c            All-purpose flour
    1       t            Salt
      1/2   t            Baking powder
      1/4   c            Shortening
    2                    Eggs, beaten
      1/2   c            Milk
                         Vegetable oil for frying
   FILLING:  Mix oil and flour in a 10-inch skillet.  Add next four
   ingredients.  Cook until meat is no longer pink.  Add seasonings.  Drain
   excess oil from the cooked mixture.  Cool before placing filling in pastry
   PASTRY DOUGH:  Sift flour, salt, and baking powder in a 1-quart bowl.  Mix
   well.  Cut in shortening.  Mix milk and beaten eggs and add to flour
   mixture.  Divide dough into 10 portions.  Place one portion on a floured
   board and roll into a circle approximately 7 inches in diameter.  Use a
   lid or saucer to cut into a circle about 6 inches in diameter.  Place
   several tablespoonsful of the meat mixture on one edge of the pastry.
   Fold dough over.  Dampen edges with water.  Crimp edges together with a
   fork.  (Make other pies in same manner.)  Preheat oil to 350 degrees F. in
   a deep fat electric fryer.  Place pies in oil and fry until golden brown.
   Remove from oil and drain on absorbent paper paper.
                    - - - - - - - - - - - - - - - - - -