Step 1

In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet

Step 2

In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir

Step 3

Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn't already have sage in it); allow to cook for 15 minutes on medium; (See Recipe Notes)

Step 4

While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The "slurry" will thicken the meat mixture.)

Step 5

Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt & pepper; cover and refrigerate; now make the pastry dough

Step 6

Get out two bowls: one large, one small

Step 7

In the large bowl, combine flour, salt, baking powder

Step 8

In the small bowl, add cold eggs and cold milk; slightly beat together until combined

Step 9

Slice cold butter into small (tiny) cubes

Step 10

Add the tiny cubes of cold butter to the dry ingredients; "cut it in"using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)

Step 11

Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)

Step 12

Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it's about ¼" thick

Step 13

Cut dough circles out of the dough that are approximately 7" in diameter; use a saucer or the bottom of a 9" salad plate as a guide--doesn't have to be perfect! (see recipe notes)

Step 14

Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water

Step 15

Use a fork to "cinch" the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside

Step 16

Refrigerate pies for 15-20 minutes

Step 17

Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately

Step 18

Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes

Step 19

Preheat oven to 400ºF

Step 20

In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well

Step 21

Use a pastry brush and coat the top of each pie with the egg wash

Step 22

Place pies on a parchment covered baking sheet

Step 23

Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF