LOUISIANA MEAT PIE

Filling

• 1 lb lean ground beef
• 1 lb fresh lean ground pork
• 1 lb small shrimp (shell-off, deveined) 
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 bunch of scallions (green onions), chopped
• 4 - 5 cloves garlic, minced fine
• 1 tbsp all purpose flour
• 1 tsp Ole Cajun seasoning
• 1 tsp Mo' Seafood or Spicy Mo' Seafood
• Vegetable oil for frying 

Pastry

• 8 cups all purpose flour
• 2 tsp baking powder
• 4 tsp salt
• 1 cup shortening
• 2 eggs, beaten
• 2 1/4 cups milk

Combine meats in a heavy skillet, brown, stirring, over medium heat. Remove from skillet, drain, and reserve drippings in skillet. Set aside.
Sauté onion, bell pepper, scallions and garlic in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

Pastry:
Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Combine eggs and milk in a separate bowl. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 - 6 inch circles. 
Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.
Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies. Serve with red beans and rice.

*Make sure meat mixture is cool before placing on dough.  If meat mixture is hot it will melt dough.

**Pillsbury pie crust can be used for pastry
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***Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above.