---------- Recipe via Meal-Master (tm) v8.05
       Title: Pirates Pies (Festival)
  Categories: Pies, Main dish, Beef, Cajun
       Yield: 26 Pies
       1 lb Ground beef (round)
       1    Garlic clove, chopped
       1 c  Onion, chopped
     1/2 c  Green bell pepper, chopped
     1/3 c  Celery, chopped
     1/3 c  Green onion, chopped
   1 1/2 ts Salt
       1 ts Black pepper
       1 ds Red pepper
       1 c  Cooked rice
     1/2 c  Catsup
       1 tb Parsley flakes
   5 1/2 c  Self-rising flour
     2/3 c  Shortening plus
       2 tb Shortening
       2    Eggs, beaten
   1 3/4 c  Milk
       8 c  Vegetable oil
   FILLING:  Combine beef, garlic, onion, bell pepper,
   celery, green onion, salt, black pepper, and red
   pepper. Cook until meat is thoroughly browned. Add
   rice, stirring until well-mixed with beef. Remove from
   heat, cool. Drain off excess fat.  Add catsup and
   parsley. Mix well.
   DOUGH:  Sift flour; cut shortening into flour.  Mix
   egg and milk together. Add to shortening/flour
   mixture. Stir to form a dough. Form dough into a ball.
   Roll about 1/3 of the dough at a time on a lightly
   floured board. Cut dough in 5 1/2 inch diameter
   circles (or squares). Place two heaping tablespoonsful
   of filling on dough. Dampen edges of dough circles.
   Fold over meat.  Crimp edges with a fork. Prick with a
   fork at the top. Deep fry at 350 degrees F. until
   golden brown.
   From: Louisiana Festivals Cookbook, Book 1, Contraband
   Days, Lake
         Charles Recipe: Janet L. Hoste Typing: J. White