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Title: Pirates Pies (Festival)
Categories: Pie Entree Beef Regional
Yield: 26 Pies
| FILLING | ||
| 1 | lb | Ground beef (round) |
| 1 | Garlic clove, chopped | |
| 1 | c | Onion, chopped |
| 1/2 | c | Green bell pepper, chopped |
| 1/3 | c | Celery, chopped |
| 1/3 | c | Green onion, chopped |
| 1 1/2 | ts | Salt |
| 1 | ts | Black pepper |
| 1 | ds | Red pepper |
| 1 | c | Cooked rice |
| 1/2 | c | Catsup |
| 1 | tb | Parsley flakes |
| DOUGH | ||
| 5 1/2 | c | Self-rising flour |
| 2/3 | c | Shortening plus |
| 2 | tb | Shortening |
| 2 | Eggs, beaten | |
| 1 3/4 | c | Milk |
| 8 | c | Vegetable oil |
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 catsup 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 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 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 degrees F. until golden brown.
From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White
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