Filling:

1 pound ground beef

1 pound ground pork

1 cup chopped green onions, tops and bottoms

1 chopped bell pepper

¼ cup chopped parsley

4 teaspoons minced garlic

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

¼ cup flour

1 teaspoon Cayenne pepper

1 teaspoon black pepper

Crust:

4 cups flour

½ cup shortening

2 teaspoons salt

2 eggs, beaten

1 cup milk

Oil for frying

Brown meat and add onions and other seasonings near end of browning. Cook until the onions are clear. Cut off heat, add Worcestershire and lemon juice, and stir in flour. If mixture seems too dry, some meat stock or a little water may be added.

In a large mixing bowl, cut shortening into flour, add eggs and milk, and form into a ball. Chill in refrigerator for 2 hours. Roll thin, about ¼ inch thick, and cut into about 5 to 7 inch circles, using a saucer as a guide. Place one to two tablespoons of the filling in the lower half of the shell; wet the inside edges with a little water, fold over, and press together with a fork to seal.