Categories: Appetizers, Ground Beef, Main Dish
Ingredients
- Filling:
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 3/4 lb ground chuck
- 3/4 lb ground pork
- 1/2 cup chopped scallion (part of green tops included)
- 1 -2 garlic clove, minced
- 1 teaspoon salt (to taste)
- 1 teaspoon fresh ground black pepper (to taste)
- 1/4 teaspoon cayenne pepper (to taste)
- 2 tablespoons all-purpose flour
- Pastry:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons vegetable shortening
- 1 large egg, beaten
- 1/3 cup milk
- 1 cup peanut oil, for frying
Directions
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Make the filling: heat the oil in a large skillet over medium heat; add in beef, pork, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color.
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Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.
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Transfer to a bowl, let cool, then chill.
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Make the pastry: sift the flour,baking powder, and salt into a mixing bowl, add in the shortening, and cut with a pastry blender until the mixture resembles coarse cornmeal.
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Add in the egg and milk; stir until a ball of dough forms.
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Transfer the dough to a lightly floured surface, roll out about 1/2 inch thick, and using the lid of a coffee can, cut out rounds of dough.
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To assmble: place a heaping tablespoon of filling on one side of each round of dough; with your fingertips, dampen the pie edges with water, fold the other sides of dough over the filling, and seal the edges with a fork dipped in water; prick twice with a fork on top.
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To fry: heat the oil in a medium cast-iron skillet to about 350°; quickly fry each pie until golden, about 2 minutes on each side, and drain briefly on paper towels; serve hot.