1 pound lean ground beef
1 pound lean ground pork
1 medium green bell pepper chopped
1 medium onion chopped
1 bunch scallions (green onions) chopped
1 clove garlic minced fine
1 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 - 1/2 tsp red pepper
vegetable oil for frying
8 cups all-purpose flour
4 tsp salt
2 tsp baking powder
2 eggs beaten
1 cup shortening
2 1/4 cup milk
Ranch Dressing for Dipping Optional
Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Sauté onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.
Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).
Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.
Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above. Serve with Ranch Dressing for dipping.