Natchitoches Meat Pies

Filling:
2 t. shortening
2 t. flour
1 1/2 lbs. ground pork
1/2 lb. ground beef
2 large onions, chopped fine
2 T. fresh chopped parsley
1 t. sage
1 t. garlic salt
red pepper and black pepper to taste

Pastry:
4 C. flour
2 t. baking powder
1 t. salt
1/2 C. melted shortening
1/2 C. milk
2 eggs slightly beaten

For filling: Combine shortening and flour in a large Dutch oven. Cook over med. heat, stirring constantly, until a roux is of copper color. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool.

For pastry: Combine flour, baking powder, and salt. Add melted shortening, stirring until blended. Combine milk and eggs stirring well. Pour milk mixture into flour, stir just until blended, adding more milk as necessary.

Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. Place about 2 T. meat mixture in each circle. Fold in half; moisten edges w/water and press with fork to seal. Heat 1 inch of oil to 375. Fry pies in hot oil until golden, turning once. Drain well on paper towels.