1/2 lb. ground beef 1/2 lb. ground pork 1/2 cup onion, finely diced 1/2 cup red bell pepper, finely diced 1/4 cup celery, finely diced 1/2 cup green onions 3 garlic cloves, minced 2 Tbsp. Worcestershire 1 Tbsp. hot sauce 1 Tbsp. Beazell?s Cajun Seasoning 1/2 cup Beef Stock 1/8 cup All Purpose Flour
Melt the butter in a large skillet over medium high heat. Add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and Beazell?s, and cook for 2 minutes more. Sprinkle the flour over the meat mixture and stir to incorporate then add the stock and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.
For the dough:
4 cups all-purpose flour 2 tsp. salt 1 tsp. baking powder 1/2 cup Crisco 1 egg 1 cup milk
Combine the dry ingredients in a mixer. With the speed on low add the Crisco to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. Do not overwork the dough. Cut the dough in half and wrap each half in plastic wrap and refrigerate for 30 minutes to chill.
Roll the dough to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles.
To assemble and cook:
Place 2 heaping tablespoons of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
Heat oil in a Dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown.