Natchitoches Meat Turnovers
                                            Serves 6 - 8

 

 CRUST:

 2 cups flour
 2 teaspoon salt
 1 teaspoon baking powder
 ½ cup shortening
 1 large egg, beaten
 1 cup milk

 

 FILLING:

 ½ pound beef, grounded or diced
 ½ pound pork, grounded or diced
 1 cup green onions, chopped
 2 teaspoons garlic, minced
 1 teaspoon salt
 ½ teaspoon cayenne pepper
 1 cup cooked butterbeans or green lima beans
 1 tablespoon flour
 1 quart oil

 

Crust: In lare bowl, mix together flour, baking powder and salt. Cut in shortening until flour is crumbly. add egg and mix well. Add milk and mix well again. Refrigerate for 2 hours.
Filling: In a large skillet over medium heat, brown off meat or, if precooked [leftovers], heat through. Add onions and garlic, cook until onions are clear. Stir in salt, pepper, beans and flour, cook until heated through.
Heat oil in large pot to 350 degrees [hot]. Turn dough out on floured surface and roll out to about 1/4-inch thickness. Cut pastry into 5-inch circles [about 6], place one heaping tablespoon of filling in the lower half of pastry circle. with fingertips, wet outer edges of circle with a little water, then fold over and press together to seal. Deep fry until golden, turning over once, about 3 minutes.