INGREDIENTS

INSTRUCTIONS

To make the filling, melt the shortening (or lard) in a saucepan over
medium- high heat. With a wire whisk or wooden spoon, blend in the
flour and cook, stirring, until lightly browned, about 5 minutes. Add
the ground beef, pork, yellow and green onions, red pepper, parsley,
garlic, crushed red pepper, and cayenne and saute until the meat is
browned. Season to taste with salt and pepper. Set aside to cool.  To
make the pastry, sift flour and baking powder together into a  mixing
bowl. Add the melted shortening, eggs, and just enough milk to  make a
stiff dough. Turn onto a lightly floured work surface and  knead,
adding flour a little at a time if necessary, until no longer  sticky,
about 5 minutes. With a heavy rolling pin, roll dough out as  thin as
for pie crust, about 1/8-inch thick. Using a 5-1/2-inch  saucer as a
guide, cut out about 20 circles with a sharp knife. Roll  out each
circle as thinly as possible with a few more strokes.  Preheat oven to
400°.  Spoon about 3 T. of the filling onto one half of each dough
round,  moisten the edges of the dough with cold water, fold the other
half  over the filling, and press edges together. Crimp the edges
together  with the tines of a fork or a fluted pastry sealer. Arrange
the pies  on a lightly greased pastry sheet; brush with beaten egg and
dust  with cayenne pepper. Bake until golden brown, about 15 to 20
minutes.  Serve hot or at room temperature.  Makes about 20 pies;
serves 10.  NOTES : "Although the pies are traditionally deep-fat fried
for a few  minutes until golden brown, baking reduces the calories and
fat. If  you're watching cholesterol, choose vegetable shortening
instead of  the lard called for in the recipe. Be generous with the red
pepper;  the pies should be fiery." Recipe by: Beef - James McNair
Posted to MC-Recipe Digest V1 #1009 by KSBAUM <KSBAUM@aol.com> on Jan
14, 1998

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