Natchitoches Meat Pies

Pour 1 tablespoon of vegetable oil into a large frying pan set over medium-high heat. Add the ground beef and ground pork; brown the meat in the oil. Add the finely chopped green onions and finely chopped bell pepper; cook, stirring frequently, until the vegetables are soft, approximately 5 minutes. Add the crushed garlic and sauté for 1 minute longer. Stir in the red pepper flakes (if using) and salt and black pepper to taste. Set the cooked meat mixture aside until ready to use.

Sift the 4 cups of all-purpose flour, 2 teaspoons of salt, and baking powder together into a large bowl or into the bowl of a food processor. Cut in the shortening by hand or process until the mixture resembles coarse cornmeal. In a separate small bowl, stir the beaten eggs and milk together. Slowly add the egg and milk mixture to the flour mixture, mixing well to form a soft dough.

Divide the dough into 16 equal portions. Dust a clean, dry surface with extra all-purpose flour. Roll each dough portion into a ball, then flatten and roll it into a circle about 6 to 8 inches in diameter. Spoon approximately 2 heaping tablespoons of the cooled meat mixture onto one side of the circle, leaving a 1-inch clean edge all around. Lightly brush the clean edges with a little warm water. Fold the other half of the dough circle over the meat mixture, matching the edges to form a semi-circle. Fold the sealed edges in half up towards the meat, leaving a 1/2-inch edge. Press the edge with the tines of a fork to crimp and seal. Repeat with the remaining dough portions and meat mixture.

Heat deep fryer oil, or pour enough oil into a medium frying pan to reach a 1-inch depth, over medium-high heat. When the oil is hot and shimmering, carefully place 1 to 2 pies into the pan and fry until golden brown on each side, approximately 3 minutes per pie. Remove the fried pies from the heat and drain them on paper towels. Serve hot or at room temperature.