Little Meat Pies
|All purpose flour||2 Teaspoon|
|Ground pork||1 1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Onions||2 Large, finely chopped|
|Green onions||6 , chopped|
|Chopped fresh parsley||1 Tablespoon|
|Rubbed sage||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Red pepper||1 Dash|
|Meat pie pastry||1|
|Vegetable oil||1 Cup (16 tbs) (For Frying)|
Combine shortening and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel colored.
Add pork, beef, onion, parsley, and seasonings.
Cook over medium heat until meat is browned, stirring to crumble.
Drain and cool.
Divide Meat Pie Pastry into 22 equal portions.
Roll out each portion into a 5 inch circle.
Place about 2 tablespoons meat mixture in center of each circle, and fold pastry in half.
Moisten edges with water, and press with a fork to seal.
Fry pies in 1 inch hot oil (375°) until browned, turning once.
Drain on paper towels.