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1
Pour oil into a large stockpot or fryer to a depth of 4 to 5 inches.
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2
Preheat oil to 370 degrees F.
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3
Heat a large saute pan, over medium-high heat and add 1 teaspoon of vegetable oil.
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4
When the oil is hot, add the beef and pork and cook, stirring, for 5 minutes or until there is no pink left in the meat.
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5
Add the onions, peppers, celery, salt, pepper, Essence and cayenne.
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6
Stirring often, cook the mixture until the vegetables are wilted, about 8 minutes.
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7
Add the garlic and cook 2 minutes longer.
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8
In a small bowl stir 1 tablespoon of flour into the beef stock until it dissolves, making a slurry.
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9
Add the slurry to the meat mixture.
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10
Bring mixture to a simmer, stirring until the mixture thickens slightly.
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11
Remove from the heat and cool completely.
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12
In a mixing bowl, sift the remaining 3 cups flour, salt and baking powder together.
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13
Using a fork or a pastry blender, cut the shortening into flour mixture, until it resembles a coarse texture.
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14
In a small mixing bowl, beat the egg and the milk together.
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15
Work the egg mixture into the dry ingredients until you achieve a thick but workable dough.
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16
Form the dough into a ball and cut into 24 equal pieces.
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17
Dusting each piece with a little flour, roll each piece into a 2 to 3-inch round.
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18
Place 2 tablespoonfuls of the meat mixture slightly off center.
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19
Fold it over to make the edges meet and crimp with a fork.
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20
Place the meat pies in the hot oil and fry until golden brown, about 3 minutes.
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21
Remove the pies from the oil and drain on a paper-lined plate and season lightly with Essence.
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22
Serve immediately.
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23
2 1/2 tablespoons paprika
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24
2 tablespoons salt
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25
2 tablespoons garlic powder
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26
1 tablespoon black pepper
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27
1 tablespoon onion powder
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28
1 tablespoon cayenne pepper
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29
1 tablespoon dried oregano
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30
1 tablespoon dried thyme
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31
Combine all ingredients thoroughly.
