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Add a photoServings: 10
Ingredients
- 2 Tbsp. Vegetable shortening Or possibly lard
- 1/4 c. All-purpose flour
- 1 1/2 lb Grnd round
- 1/2 lb Lean grnd pork
- 2 c. Yellow onion, minced
- 6 x Scallions, finely minced
- 3/4 c. Celery, finely minced
- 1/2 c. Red bell pepper, finely minced
- 1/2 c. Italian parsley, minced
- 2 Tbsp. Garlic, chopped
- 1 Tbsp. Red pepper flakes, crushed
- 1 1/2 tsp Cayenne Salt and pepper
- 8 c. All-purpose flour
- 4 tsp Baking pwdr
- 1 c. Vegetable shortening Or possibly lard
- 4 x Large eggs
- 1 c. Lowfat milk
- 1 x Egg, beaten Cayenne, for dusting
Directions
- To make the filling, heat the shortening (or possibly lard) in a saucepan over medium- high heat. With a wire whisk or possibly wooden spoon, blend in the flour and cook, stirring, till lightly browned, about 5 min. Add in the grnd beef, pork, yellow and green onions, red pepper, parsley, garlic, crushed red pepper, and cayenne and saute/fry till the meat is browned. Season to taste with salt and pepper. Set aside to cold.
- To make the pastry, sift flour and baking pwdr together into a mixing bowl. Add in the melted shortening, Large eggs, and just sufficient lowfat milk to make a stiff dough. Turn onto a lightly floured work surface and knead, adding flour a little at a time if necessary, till no longer sticky, about 5 min.
- With a heavy rolling pin, roll dough out as thin as for pie crust, about 1/8-inch thick. Using a 5-1/2-inch saucer as a guide, cut out about 20 circles with a sharp knife. Roll out each circle as thinly as possible with a few more strokes.
- Preheat oven to 400 .
- Spoon about 3 Tablespoons of the filling onto one half of each dough round, moisten the edges of the dough with cool water, fold the other half over the filling, and press edges together. Crimp the edges together with the tines of a fork or possibly a fluted pastry sealer. Arrange the pies on a lightly greased pastry sheet; brush with beaten egg and dust with cayenne pepper. Bake till golden, about 15 to 20 min. Serve warm or possibly at room temperature.
- Makes about 20 pies; serves 10.
- NOTES : "Although the pies are traditionally deep-fat fried for a few min till golden, baking reduces the calories and fat. If you're watching cholesterol, choose vegetable shortening instead of the lard called for in the recipe. Be generous with the red pepper; the pies should be fiery."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 10 servings | |
| Calories 704 | |
| Calories from Fat 280 | 40% |
| Total Fat 31.62g | 40% |
| Saturated Fat 8.23g | 33% |
| Trans Fat 7.71g | |
| Cholesterol 120mg | 40% |
| Sodium 573mg | 24% |
| Potassium 364mg | 10% |
| Total Carbs 84.71g | 23% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.61g | 2% |
| Protein 19.1g | 31% |
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