FILLING 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

PASTRY 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.