Yield: 26 Pies
Measure | Ingredient |
---|---|
1 pounds | Ground beef (round) |
1 \N | Garlic clove, chopped |
1 cup | Onion, chopped |
½ cup | Green bell pepper, chopped |
⅓ cup | Celery, chopped |
⅓ cup | Green onion, chopped |
1½ teaspoon | Salt |
1 teaspoon | Black pepper |
1 dash | Red pepper |
1 cup | Cooked rice |
½ cup | Catsup |
1 tablespoon | Parsley flakes |
5½ cup | Self-rising flour |
⅔ cup | Shortening plus |
2 tablespoons | Shortening |
2 \N | Eggs, beaten |
1¾ cup | Milk |
8 cups | Vegetable oil |
FILLING
DOUGH
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 ⅓ of the dough at a time on a lightly floured board. Cut dough in 5½ 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.