Fried Pork Pies (Festival)

Recipe Ingredients

		Filling
1 1/2 tablespoons	22ml	Vegetable oil
1 tablespoon	15ml	Flour
1/4 lb	113g / 4oz	Ground chuck
3/4 lb	340g / 11oz	Ground pork
1 cup	62g / 2.2oz	Onion - chopped
1/2 cup	31g / 1.1oz	Green onion and tops - chopped
1/4 cup	59ml	Parsley
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Red pepper
1/2 teaspoon	2.5ml	Oregano
		Pastry
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking powder
1/4 cup	49g / 1.7oz	Shortening
2		Eggs - beaten
1/2 cup	118ml	Milk
		Vegetable oil for frying

Recipe Instructions

FILLING: Mix oil and flour in a 10-inch skillet. Add next four ingredients. Cook until meat is no longer pink. Add seasonings. Drain excess oil from the cooked mixture. Cool before placing filling in pastry dough.

PASTRY DOUGH: Sift flour, salt, and baking powder in a 1-quart bowl. Mix well. Cut in shortening. Mix milk and beaten eggs and add to flour mixture. Divide dough into 10 portions. Place one portion on a floured board and roll into a circle approximately 7 inches in diameter. Use a lid or saucer to cut into a circle about 6 inches in diameter. Place several tablespoonfuls of the meat mixture on one edge of the pastry.

Fold dough over. Dampen edges with water. Crimp edges together with a fork. (Make other pies in same manner.) Preheat oil to 350F in a deep fat electric fryer. Place pies in oil and fry until golden brown. Remove from oil and drain on absorbent paper.

Source:
Carol

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