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Title: Pirates Pies (Festival)
Categories: Pie Entree Beef Regional
Yield: 26 Pies

1lbGround beef (round)
1 Garlic clove, chopped
1cOnion, chopped
1/2cGreen bell pepper, chopped
1/3cCelery, chopped
1/3cGreen onion, chopped
1 1/2tsSalt
1tsBlack pepper
1dsRed pepper
1cCooked rice
1tbParsley flakes
5 1/2cSelf-rising flour
2/3cShortening plus
2 Eggs, beaten
1 3/4cMilk
8cVegetable 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