*  Exported from  MasterCook  *
 
                         FRIED PORK PIES (FESTIVAL)
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cajun                            Main dish
                 Pork                             Beef
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FILLING-----
    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
                         -----PASTRY-----
    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
   dough.
   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.
  
 
 
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