Creole Meat Pies Recipe
Ingredients
| Ground beef | 1 Pound | |
| Pepper red | 1 To taste | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 c. chopped green onion tops | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Flour | 4 Cup (16 tbs) | |
| Soda | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine ground beef, salt and pepper to taste, red pepper, onion, garlic, green onion and parsley with 1 teaspoon water.
Simmer, stirring occasionally, until beef is lightly browned and onion is tender.
Sift flour, soda and baking powder together; cut in short- ening until of consistency of coarse meal.
Stir in egg and milk; work dough until smooth and firm.
Divide dough into 1 1/2-inch balls; roll each ball to 1/8-inch thickness.
Place spoonful of meat on each circle.
Fold dough over beef mixture; seal edges.
Fry in deep fat until lightly browned.
Drain on absorbent toweling.
Simmer, stirring occasionally, until beef is lightly browned and onion is tender.
Sift flour, soda and baking powder together; cut in short- ening until of consistency of coarse meal.
Stir in egg and milk; work dough until smooth and firm.
Divide dough into 1 1/2-inch balls; roll each ball to 1/8-inch thickness.
Place spoonful of meat on each circle.
Fold dough over beef mixture; seal edges.
Fry in deep fat until lightly browned.
Drain on absorbent toweling.
Chef
