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FILLING
1 lb Ground beef (round)
1 Garlic clove, chopped
1 c Onion, chopped
1/2 c Green bell pepper, chopped
1/3 c Celery, chopped
1/3 c Green onion, chopped
1 1/2 ts Salt
1 ts Black pepper
1 ds Red pepper
1 c Cooked rice
1/2 c Catsup
1 tb Parsley flakes
-DOUGH-
5 1/2 c Self-rising flour
2/3 c Shortening plus
2 tb Shortening
2 Eggs, beaten
1 3/4 c Milk
8 c Vegetable oil
FILLING: Combine beef, garlic, onion, bell pepper, celery, green
onion, salt, black pepper, and red pepper. Cook until meat is
thoroughly browned. Add rice, stirring until well-mixed with beef.
Remove from heat, cool. Drain off excess fat. Add catsup and
parsley. Mix well.
DOUGH: Sift flour; cut shortening into flour. Mix egg and milk
together. Add to shortening/flour mixture. Stir to form a dough. Form
dough into a ball. Roll about 1/3 of the dough at a time on a
lightly floured board. Cut dough in 5 1/2 inch diameter circles (or
squares). Place two heaping tablespoonsful of filling on dough.
Dampen edges of dough circles. Fold over meat. Crimp edges with a
fork. Prick with a fork at the top. Deep fry at 350 degrees F. until
golden brown.
Yields
26 Pies
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