2 cups self rising flour, plus 2/3 cup more for rolling out the dough
1/3 heaping cup crisco shortening
1 egg, beaten
3/4 cup milk
vegetable oil for deep frying
Instructions
Sift flour and cut shortening into it. Mix in egg and milk. form dough into a ball(it will be very sticky). roll out about 1/3 of the dough at a time. on a heavily floured board with a floured rolling pin, roll to 1/8 inch thickness. Cut into 5 in circles. roll out and cut all the dough before filling.
To Assemble, place a heaping tablespoon of filling on one side of the pastry round. Dampen the edge of the pastry with fingertips dipped in water. fold pastry over meat and crimp with a fork, pressing to seal. Prick each pie twice on the top with the fork.
Freeze if desired in plastic bags - do NOT thaw before frying
Just before serving, Fry the pies in oil heated to 350F until dark golden brown. drain on paper towels.
Originally Submitted
10/2/2013
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