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1
In a large saute pan, over medium heat, add 1 tablespoon of the oil.
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2
When the oil is hot, add the spinach.
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3
Season with salt and pepper.
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4
Saute until wilted.
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5
Add the shallots and the garlic.
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6
Continue to saute for 1 minute.
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7
Remove from the heat and cool completely.
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8
In a mixing bowl, combine the wilted spinach and the cheese.
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9
Mix well.
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10
Season the mixture with salt and pepper.
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11
For the dough: Sift the flour, salt and baking powder into a mixing bowl.
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12
Cut in the shortening until it resembles coarse meal.
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13
In a small bowl, beat the egg with the milk.
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14
Gradually add the egg mixture to the flour mixture, working it into a thick dough.
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15
Break the dough into 24 equal pieces.
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16
On a lightly floured surface, roll the dough pieces into thin rounds, about 2 1/2 to 3 inches in diameter.
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17
Spoon a heaping tablespoon of the filling in the center of each round and place an oyster on top of the filling.
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18
Season the oyster with salt and pepper.
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19
Fold over and crimp the edges with a fork.
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20
Heat the shortening in a deep pot or an electric fryer to 360 degrees F. Fry the pies, a couple at a time, until golden brown.
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21
Drain on paper towels, season with salt and pepper and serve immediately.
