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Cajun Meat Pies

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Cajun Meat Pies * 1 1/2 Pounds Ground Beef * 1 1/2 Pounds Ground Pork * 1 Cup onions, Chopped * 1 Cup Scallions, Chopped * 2 Tablespoons parsley, Minced * 2 Tablespoons garlic Puree * 1 Tablespoon salt * 1 Teaspoon black pepper * 1 Teaspoon red pepper * 1/2 Cup bread Crumbs Cook Meat And Seasoning Over Medium Heat Until Mat is Browned. Stir BreadCrumbs Over The Meat Mixture. Remove From Heat And Let Cool Slightly. DrainMixture in Colander And Set Aside. Pastry * 2 Cups self-rising flour, Sifted * 1/3 Cup shortening * 3/4 Cup milk * 1 egg, Beaten

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Cajun Meat Pies * 1 1/2 Pounds Ground Beef * 1 1/2 Pounds Ground Pork * 1 Cup onions, Chopped * 1 Cup Scallions, Chopped * 2 Tablespoons parsley, Minced * 2 Tablespoons garlic Puree * 1 Tablespoon salt * 1 Teaspoon black pepper * 1 Teaspoon red pepper * 1/2 Cup bread Crumbs Cook Meat And Seasoning Over Medium Heat Until Mat is Browned. Stir BreadCrumbs Over The Meat Mixture. Remove From Heat And Let Cool Slightly. DrainMixture in Colander And Set Aside. Pastry * 2 Cups self-rising flour, Sifted * 1/3 Cup shortening * 3/4 Cup milk * 1 egg, Beaten Sift flour Into a Medium Bowl. Cut in shortening Until Mixture ResemblesCoarse Crumbs. Add milk And egg. Stir With Fork Until Ingredients AreMoistened. Shape Dough Into a Ball And Divide Into 3 Balls. Roll 1/3 OfDough Out on a Lightly Floured Cloth to About 1/8 Inch Thickness. Cut DoughInto 5 1/2 Inch Circles, Using a Saucer as a Cutting Guide. Place Cut DoughOn a Lightly Greased Baking Sheet. Place a Large Spoonful of Meat Filling on One Side of Each Pastry Round.Moisten Edges of Rounds With a Small Amount of water. Fold Pastry Over ToCover Filling. Seal Edges Using a Fork Dipped in water. Prick Pastry GentlyWith a Fork. Deep Fry in Hot oil (350 Degrees) Until Golden Brown. Drain OnPaper Towel. Serve Warm. May be Frozen Uncooked in Zip-Type Bags