Virgin Island Meat Pate

Ingredients:

Pastry

4 cups flour

4 level tablespoons unsalted vegetable shortening

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup water

Filling:

1/2 lb. lean ground pork AND

1/2 lb. ground beef OR

1 lb. ground beef (omitting pork)

1 large sweet pepper

1 medium onion

1 tablespoon minced celery

1 tablespoon minced parsley

2 tablespoons margarine

1 clove garlic, crushed

Hot pepper to taste (optional)

1/4 cut tomato paste

1/4 teaspoon Oregano

1 tablespoon fine bread crumbs

Cooking Instructions:

Mix dry ingredients in large bowl. Cut in shortening with knives or pastry blender. Add water gradually to form a soft dough. Knead gently on a floured board for a few minutes. Cover and let rest for about 10 minutes. Shape into small balls, roll out and cut into size circles desired for turnovers.

Saute pork in margarine until brown, usually about 10 minutes, add beef and continue cooking another 5 minutes. Add remaining ingredients. Cook for a few minutes longer (make sure beef is cooked, no longer pink) If filling seems very dry add a little water.

Place filling on each circle of dough, leaving edge bare, moisten edge with water, turn over and seal meat inside dough by pressing moist edge together with fork. Fry in hot deep fat, until dough in golden brown.

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