Meat Pie

• 2 teaspoon shortening 
• 2 teaspoon flour 
• 1 1/2 pounds  ground pork (store mix) 
• 1/2 pound ground beef 
• 2 large onions, chopped fine 
• 2 tablespoon fresh chopped parsley 
• 1 teaspoon sage 
• 1 teaspoon garlic salt 
• red pepper and black pepper to taste 
• Pastry 
• 4 cups flour 
• 2 teaspoons baking powder 
• 1 teaspoon salt 
• 1/2 cup melted shortening 
• 1/2 cup milk 
• 2 eggs slightly beaten 

Method 

Combine shortening and flour in a large Dutch oven. 
Cook over medium 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. Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. 
Place about 2 teaspoons meat mixture in each circle. Fold in half; moisten edges with water and press with fork to seal. Heat 1 inch of oil to 375°F. 
Fry pies in hot oil until golden, turning once. Drain well on paper towels. 
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.