Pirates Pies (Festival)

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Title: Pirates Pies (Festival)
Categories: Pies, Main dish, Beef, Cajun
Yield: 26 Pies

----------------------------------FILLING----------------------------------
1 lb Ground beef (round)
1 Garlic clove, chopped
1 c Onion, chopped
1/2 c Green bell pepper, chopped
1/3 c Celery, chopped
1/3 c Green onion, chopped
1 1/2 ts Salt
1 ts Black pepper
1 ds Red pepper
1 c Cooked rice
1/2 c Catsup
1 tb Parsley flakes

-----------------------------------DOUGH-----------------------------------
5 1/2 c Self-rising flour
2/3 c Shortening plus
2 tb Shortening
2 Eggs, beaten
1 3/4 c Milk
8 c Vegetable oil

FILLING: Combine beef, garlic, onion, bell pepper,
celery, green onion, salt, black pepper, and red
pepper. Cook until meat is thoroughly browned. Add
rice, stirring until well-mixed with beef. Remove from
heat, cool. Drain off excess fat. Add catsup and
parsley. Mix well.

DOUGH: Sift flour; cut shortening into flour. Mix
egg and milk together. Add to shortening/flour
mixture. Stir to form a dough. Form dough into a ball.
Roll about 1/3 of the dough at a time on a lightly
floured board. Cut dough in 5 1/2 inch diameter
circles (or squares). Place two heaping tablespoonsful
of filling on dough. Dampen edges of dough circles.
Fold over meat. Crimp edges with a fork. Prick with a
fork at the top. Deep fry at 350 degrees F. until
golden brown.

From: Louisiana Festivals Cookbook, Book 1, Contraband
Days, Lake
Charles Recipe: Janet L. Hoste Typing: J. White

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