Filling:

1 teaspoon vegetable oil
1 pound lean ground beef
1/2 pound ground pork
1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped bell peppers
1 teaspoon rustic rub
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons chopped garlic
1 tablespoon flour
1 cup water
green onions

Pastry:

3 cups flour
1 1/2 cups flour
3/4 teaspoon baking powder
6 tablespoons solid vegetable shortening
1 egg
3/4 cup milk
solid vegetable shortening for deep frying

In 1 teaspoon of oil brown beef and pork over medium - high heat in a large skillet. Add onions, celery, bell peppers, rub, cayenne pepper, and black pepper. Cook stirring often, until vegetables are wilted. Add garlic and cook for 2 to 3 minutes. Dissolve flour in water and add to mixture. Stir until mixture thickens slightly, about 3 minutes. Remove from heat and green onions. Mix well and let cool.

Pastry: Sift flour, salt and baking powder into a large mixing bowl. Cut in the shortening until it resembles coarse meal. In a small bowl mix the egg with the milk. Gradual add the egg mixture to the flour mixture, working it to make a thick sough. Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about 1/4 cup of the meat mixture in the middle of rounds. Fold over and crimp the edges of a fork. Heat shortening in a deep skillet or deep-fryer to 360°F. Fry the pies 2 to 3 at a time until golden brown. Drain on paper towels and serve hot.