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

1. 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.

2. Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.

3. Transfer to a bowl, let cool, then chill.

4. 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.

5. Add in the egg and milk; stir until a ball of dough forms.

6. 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.

7. 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.

8. 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.

Email to a friend | Print this recipe | Back