Pirates Pies (Festival)
Yield
1 batchPrep
30 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | pound |
ground beef
|
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ⅓ | cup |
celery
chopped |
|
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | dash |
red pepper flakes
|
*
|
| 1 | cup |
rice
cooked |
|
| ½ | cup |
ketchup
|
|
| 1 | tablespoon |
parsley flakes
|
|
| Dough | |||
| 5 ½ | cups |
self-rising flour
|
|
| ⅔ | cup |
vegetable shortening
plus 2 tb shortening |
*
|
| 2 | large |
eggs
beaten |
|
| 1 ¾ | cups |
milk
|
|
| 8 | cups |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 453.6 | g |
ground beef
|
|
| 1 | each |
garlic cloves
chopped |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 79 | ml |
celery
chopped |
|
| 79 | ml |
scallions, spring or green onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | dash |
red pepper flakes
|
*
|
| 237 | ml |
rice
cooked |
|
| 118 | ml |
ketchup
|
|
| 15 | ml |
parsley flakes
|
|
| Dough | |||
| 1.3 | l |
self-rising flour
|
|
| 158 | ml |
vegetable shortening
plus 2 tb shortening |
*
|
| 2 | large |
eggs
beaten |
|
| 414 | ml |
milk
|
|
| 1.9 | l |
vegetable oil
|
|
Directions
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 ketchup 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 ⅓ of the dough at a time on a lightly floured board.
Cut dough in 5½ 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℉ (180℃). until golden brown.
