green onion with top, chopped
vegetable oil for frying
FILLING: Mix oil and flour in a 10-inch skillet.
Add next four ingredients.
Cook until meat is no longer pink.
Drain excess oil from the cooked mixture.
Cool before placing filling in pastry dough.
PASTRY DOUGH: Sift flour, salt and baking powder in a 1-quart bowl.
Mix milk and beaten eggs and add to flour mixture.
Divide dough into 10 portions.
Place one portion on a floured board and roll into a circle approximately 7 inches in diameter.
Use a lid or saucer to cut into a circle about 6 inches in diameter.
Place several tablespoonsful of the meat mixture on one edge of the pastry.
Dampen edges with water.
Crimp edges together with a fork.
(Make other pies in same manner.)
Preheat oil to 350 degrees in a deep fat electric fryer.
Place pies in oil and fry until golden brown.
Remove from oil and drain on absorbent paper paper.