Evelyn Odom, Farmerville Middle
Filling:
- 2 Tbsp flour
- 1 Tbsp shoetening
- 1 1/2 lb ground beef
- 1/2 lb pork
- 3 Tbsp parsley flakes
- 2 large onions, chopped
- 6 green onions, chopped (use tops of green onion)
- Red pepper to taste
Pastry:
- 4 cups flour
- 2 eggs
- 1/2 cup melted shortening
- 2 tsp baking powder
- 1 tsp salt
- Enough milk to make desired consistency to roll and cut
Make a roux of shortening and flour. Add other ingredients. Salt and pepper to taste. Cook thoroughly and cool before placing in douch.
Pastry: Sift dry ingredients together. Add shortening, then eggs. Add milk to make stiff dough. Roll out thin. Cut into rounds using sauce as guide. Fill like a fruit pie.
Bake or fry pies. These can be made and frozen ahead of time.
