| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1 |
tb |
Shortening |
| 1/2 |
lb |
Ground beef |
| 1 1/2 |
lb |
Ground pork |
| 2 |
lg |
Onions; chopped |
| 6 |
|
Green onions; chopped |
| 3 |
tb |
Parsley; chopped |
| 4 |
c |
Flour |
| 2 |
|
Eggs |
| 1/4 |
c |
Melted shortening |
|
|
Milk |
| 2 |
ts |
Baking powder |
INSTRUCTIONS
PASTRY DOUGH
Make a roux; heat oil in a heavy pot, add flour and slowly cook to golden
brown. Add beef, pork, onions, green onions and parsley; salt and pepper to
taste. Cook thoroughly and let cool before making pies.
To make dough: Sift flour and baking powder together; add shortening, then
eggs. Add enough milk to make a stiff dough. Roll very thin.
Use a saucer to cut circles of dough. Fill half full with meat mixture.
Fold dough over, dampen edges with water and crimp with fork. Fry in deep
fat until golden brown. Makes 18 pies.
Variation: You may prefer to reverse the meat portions or make equal
portions of each. This can be a matter of choice. You may also bake the
pies if you prefer this to deep frying. Be sure to use only a solid
shortening and melt it for the dough. Do not use oil as the dough will fall
apart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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