| 1 | For the pastery: combine flour, baking powder and salt in a large bowl. |
| 2 | Cut in shortening with pastry blender until mixture resembles coarse meal. |
| 3 | Combine eggs and milk and gradually add to the flour mixture until the dry ingredients are moistened. |
| 4 | Shape into a ball (pastry will be stiff). |
| 5 | Enough for 20 meat pies. |
| 6 | For the filling: brown meat in skillet, stirring until it crumbles. |
| 7 | Remove from skillet and drain, reserving drippings in skillet. |
| 8 | Saute onion, pepper, scallions and garlic until tender. |
| 9 | Return meat to skillet and stir in flour and seasonings. |
| 10 | Divide pastry into four portions. |
| 11 | Roll out one portion to1/8 inch and cut 5 circles using a 6-inch saucer. |
| 12 | Reroll dough as necessary. |
| 13 | Spoon about?cup mixture on half of the dough circle, moisten edges and fold circle over meat mixture. |
| 14 | Use a fork dipped in flour to crimp the edges closed. |
| 15 | Heat oil 3" deep in skillet or fryer to 375 degrees. |
| 16 | Fry until browned, turning once. |
| 17 | Drain on paper towels and serve at once. |
| 18 | These pies may be made and frozen uncooked. |
| 19 | Thaw in refrigerator overnight before cooking |
