Add 2 tbs of vegetable oil to skillet

Add beef and pork to skillet to brown along with salt and pepper.

Cook about 8 - 10 minutes until it looses it's pink color.

Remove the meat from the skillet.

Add 1 tbs of vegetable oil to skillet.

Mix together onions, green pepper and the white portions of the scallions.

Add vegetable mix to skillet along with 1/2 tsp of salt and 1/2 tsp of pepper and cook until lightly brown about 3 to 5 minutes.

Add garlic and cayenne pepper and cook for another 30 seconds.

Add flour, for thickening, and then the meat to skillet and cook about 1 minute or until the flour looses it color.

Add the chicken broth to skillet, scrape up the bits in the pan and cook for about 3 minutes until ingredients thicken.

Pour into a bowl and mix in the green part of the 6 scallions.

Let cool in the refrigerator for about 1 hour.

Add flour, salt, and baking powder to a food processor and pulse a few times

Add shortening to processor and pulse until mix resembles cornmeal.

Add chicken broth and eggs and pulse until the dough comes together.

Flour the bread board and kneed the dough together.

Cut the dough into 16 equal pieces and roll each piece into a ball.

Roll each ball flat into 6 inch circles.

Add 1/4 cup of filling to each 6 inch piece.

Brush each edge with water then fold each one over and pat to seal. Clean the ragged edges with a pizza cutter.

Crimp the edges with a fork carefully not to go all the way through.

Place onto a parchment prepared baking sheet.

Deep fry 3 to 5 minutes on each side until they are a light brown. Keep the oil between 325 and 350°F.

Makes about 16 pies.