3 Tbsp butter, slightly softened 3 Tbsp sugar 2 eggs 1/2 tsp vanilla 5 Tbsp cold milk About 2 1/12 to 3 1/2 cups flour About 4 cups meat filling Vegetable oil for frying Place the butter in the bowl of an electric mixer; with dough paddle, blend on high till creamy. Then blend in the following just until each is incorporated into the mixture; sugar, eggs (one at a time), vanilla and milk. Add 2 1/2 cups of the flour and mix on low speed until the flour won't fly out of the bowl when the spend is increased, about 5 seconds. Overbeating will produce a tough dough. (Note: if your mixer doesn't have a paddle, blend in the last remnants of flour by hand.) The dough should readily form a ball and hardly stick to the sides of the bowl; add more flour if necessary to achieve the consistency. Wrap in plastic wrap and refridgerate until ready to roll out. Make the cajun meat pie filling (Click here for recipe). Flour a cutting board with about 2 tablespoons of the remaining flour. Divide the dough into 8 equal pieces. Sprinkle a little flour over each piece of dough and form it into a ball. Roll our each portion with a floured rolling pin to a circle slightly larger than 5 inches in diameter, about 1/8 inch thick. (If dough has been refrigerated several hours, it will tend to shrink after it's rolled. If this happens, rill it out as thinly as possible and wait 1-2 minutes before proceeding to the next step.) Place a 5 inch bowl upside down on the dough and cut the dough around it( a pizza cutter works well to go around the outside of the bowl.) Use a long knife to loosen the dough from the cutting board. Lightly rub the top of each circle with flour and fold in half. Continue making dough circles till all dough is used. If you made the filling several hours ahead of time, reheat it enough to redistribute the solidified fat. Unfold each piece of dough and put 1/3 cup filling to one side of the dough. Spread the filling over the dough to within 1/2 inch of the edge. Fold the circle in half over the filling seal the edges by pressing firmly with a fork, making 1/2 inch decorative border. Trim the border neatly with the pizza cutter. In a deep fryer heat at least 2 inches of oil to 350 degrees. Fry the pies until they are a rich brown color, about 1 1/2 to 2 minutes, holding down under the surface of the oil with a fry basket or large metal spoon. Do not crowd. Drain on paper towels. Serve immediately.

~Meat Pie Dough~ submitted by Kurt 28

3 Tbsp butter, slightly softened 3 Tbsp sugar 2 eggs 1/2 tsp vanilla 5 Tbsp cold milk About 2 1/12 to 3 1/2 cups flour About 4 cups meat filling Vegetable oil for frying Place the butter in the bowl of an electric mixer; with dough paddle, blend on high till creamy. Then blend in the following just until each is incorporated into the mixture; sugar, eggs (one at a time), vanilla and milk. Add 2 1/2 cups of the flour and mix on low speed until the flour won't fly out of the bowl when the spend is increased, about 5 seconds. Overbeating will produce a tough dough. (Note: if your mixer doesn't have a paddle, blend in the last remnants of flour by hand.) The dough should readily form a ball and hardly stick to the sides of the bowl; add more flour if necessary to achieve the consistency. Wrap in plastic wrap and refridgerate until ready to roll out. Make the cajun meat pie filling (Click here for recipe). Flour a cutting board with about 2 tablespoons of the remaining flour. Divide the dough into 8 equal pieces. Sprinkle a little flour over each piece of dough and form it into a ball. Roll our each portion with a floured rolling pin to a circle slightly larger than 5 inches in diameter, about 1/8 inch thick. (If dough has been refrigerated several hours, it will tend to shrink after it's rolled. If this happens, rill it out as thinly as possible and wait 1-2 minutes before proceeding to the next step.) Place a 5 inch bowl upside down on the dough and cut the dough around it( a pizza cutter works well to go around the outside of the bowl.) Use a long knife to loosen the dough from the cutting board. Lightly rub the top of each circle with flour and fold in half. Continue making dough circles till all dough is used. If you made the filling several hours ahead of time, reheat it enough to redistribute the solidified fat. Unfold each piece of dough and put 1/3 cup filling to one side of the dough. Spread the filling over the dough to within 1/2 inch of the edge. Fold the circle in half over the filling seal the edges by pressing firmly with a fork, making 1/2 inch decorative border. Trim the border neatly with the pizza cutter. In a deep fryer heat at least 2 inches of oil to 350 degrees. Fry the pies until they are a rich brown color, about 1 1/2 to 2 minutes, holding down under the surface of the oil with a fry basket or large metal spoon. Do not crowd. Drain on paper towels. Serve immediately.