A deep fried pocket full of flavor.
In a heavy-bottomed pot or saute pan, heat oil over medium-high heat until hot.
Add onion, green bell pepper, red bell pepper, and celery. Saute for about 5-7 minutes, until vegetables are softened, and onions are slightly translucent.
Add the garlic and green onion, and continue to saute for a few minutes.
Add beef, pork, salt and pepper and saute until meat is cooked through.
Add red pepper flakes, garlic powder, paprika, and cayenne. Stir until combined, and continue to cook until most liquid has evaporated.
Turn off heat, stir in Crystal hot sauce, and set aside. Filling can be made up to three days ahead.
Combine flour, baking powder, and salt, and mix until well combined.
Add vegetable shortening, and mix until only small clumps remain.
Add egg and milk, and mix until well combined. Form dough into ball.
Divide dough into 3 equal pieces, and roll out one portion at a time on a well floured surface until the dough is about 1/8th an inch thick. Cut dough into 5 in. disks, you should have between 6 to 9 disks, depending on how thick your dough is.
Working one at a time, place a heaping tablespoon of filling in the middle of each pastry disk.
Wet edge of pastry disk with water, and fold disk in half, over the meat mixture, similar to a taco or a dumpling. Press down edges to seal, and crimp with a fork. Cut a small incision down the middle of each pie, or prick holes with a fork.
Pies can be frozen and stored in a self-sealing plastic bag, do not thaw before cooking.
Heat oil in a large pot to 350 degrees. Gently drop pies into oil, top side down, and cook until golden brown. About 3-6 minutes per pie. Drain on paper towels or wire rack.
Serve with Crystal Hot Sauce.