Natchitoches Meat Pies

Combine ground beef and ground pork, onions, garlic, bell pepper and seasonings in large Dutch oven. Cook over medium heat, stirring often until meat loses its red color and is no longer pink. Do Not overcook the meat. Sift flour over meat mixture, stirring until well combine with meat. Remove from heat and cool to room temperature. Place meat in a large colander to drain off any excess grease and juice.

In separate bowl :
Sift flour and cut shortening into flour. Add beaten egg and add milk. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board or pastry cloth. Cut dough into 5 to 5-1/2 inch circles ( a one pound empty coffee can works great for this) placing wax paper between each circle on cookie sheet until all circles are cut.

To Assemble:
Place a heaping tablespoon of filling on one side of the pastry round. Dampen edge of pie containing meat with fingertips, fold top over meant and crimp with fork dipped in water. Prick with fork twice on top.

To Fry:
Fry in deep fat fryer at 350 degrees until golden brown. These will freeze well if enclosed in plastic sandwich bags. When frying frozen meat pies, do not thaw before frying. Cocktail meatpies may be made the same way, using a biscuit cutter and 1 teaspoon of meat filling. Makes 26 to 28, 5 to 5-1/2- inch pies.