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
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.