Fried pork pies (festival)
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Fried pork pies (festival)
  Fried    Pork    Cajun    Beef  
Last updated 6/12/2012 1:00:38 AM. Recipe ID 23824. Report a problem with this recipe.
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      Title: Fried pork pies (festival)
 Categories: Cajun, Main dish, Pork, Beef, Pies
      Yield: 10 Pies
  1 1/2 T  Vegetable oil
      1 T  Flour
    1/4 lb Ground chuck
    3/4 lb Ground pork
      1 c  Onion, chopped
    1/2 c  Green onion & tops, chopped
    1/4 c  Parsley
    1/2 t  Salt
    1/4 t  Black pepper
    1/4 t  Red pepper
    1/2 t  Oregano

  2 1/2 c  All-purpose flour
      1 t  Salt
    1/2 t  Baking powder
    1/4 c  Shortening
      2    Eggs, beaten
    1/2 c  Milk
           Vegetable oil for frying
  FILLING:  Mix oil and flour in a 10-inch skillet.  Add next four
  ingredients.  Cook until meat is no longer pink.  Add seasonings.
  Drain excess oil from the cooked mixture.  Cool before placing
  filling in pastry dough. PASTRY DOUGH: Sift flour, salt, and baking
  powder in a 1-quart bowl. Mix well. Cut in shortening. Mix milk and
  beaten eggs and add to flour mixture.  Divide dough into 10 portions.
  Place one portion on a floured board and roll into a circle
  approximately 7 inches in diameter.  Use a lid or saucer to cut into
  a circle about 6 inches in diameter.  Place several tablespoonsful of
  the meat mixture on one edge of the pastry. Fold dough over.  Dampen
  edges with water.  Crimp edges together with a fork. (Make other pies
  in same manner.)  Preheat oil to 350 degrees F. in a deep fat
  electric fryer.  Place pies in oil and fry until golden brown. Remove
  from oil and drain on absorbent paper paper.

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Recipe ID 23824 (Apr 03, 2005)

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