Fried Meat And Pine Nut Pies
|Meat and nut filling||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil/Substitute||2 Tablespoon|
Place the Meat and Nut Filling in a bowl and mix in the lemon juice and vinegar.
Roll out the pastry to about1/8 in (3 mm) thickness.
Cut into small rounds about 3 in 7.5 cm) in diameter.
Place 1 1/2 teaspoons of filling on each pastry round and fold the pastry over it to form a semi-circle shaped pie.
Pinch the edges firmly together.
Deep fry in oil until golden.
Serve piping hot. Makes 30 small pies.