Meat Pies (Natchitoches,La Style) - cooking recipe

Ingredients

Meat Pie Filling
1 teaspoon shortening
1 lb ground meat
1 lb ground pork
1 bunch green onion, chopped
1 bulb of garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
salt, to taste
black pepper, to taste
red pepper, to taste
1 tablespoon flour
Pie Crust
4 cups plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening, t
1 cup milk

Preparation

Meat Pie Filling:
Melt shortening in heavy pot.
Add meat.
Cook until pink is gone.
Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.)
When meat is completely done and vegetables glazed, remove from heat and drain excess liquid.
Stir in 1 tablespoon flour.
Pie Crust:
Sift dry ingredients together.
Cut in shortening.
Beat egg and add to milk.
Work gradually into dry ingredients until proper consistency to roll.
Break into small pieces and roll very thin,.
Cut into rounds using a saucer as a guide.
To assemble:
Place a large tablespoon of prepared meat along edge and halfway in the center of round dough.
Fold the other half over, making edges meet and seal with water. form edges with fork.
Drop in deep fat and cook until golden brown.
Drain and serve hot.