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