Cane River Cuisine is something I was introduced to in college. The sites and smells of downtown Natchitoches and going to Lasyone's Restaurant on Monday's for the Meat Pie with Red Beans in Rice special!
For the filling, combine meats, green onions, garlic, salt and peppers in a large Dutch oven. Cook over medium heat, stirring often until meat is no longer red and is broken into tiny bits, about 15 minutes; do not overcook. Sift flour over meat, mixing thoroughly. Remove from heat. Place meat in a large colander to drain off liquid and cool to room temperature.
For the Crust: Sift flour and cut shortening into it. Mix in egg and milk. Form dough into a ball (it will be very sticky). Roll out about one-third of the dough at a time on a heavily floured board with a floured rolling pin to about one-eighth-inch thick, adding the minimum amount of flour possible to keep dough from sticking.
Cut dough into 5- to 5 1/2-inch circles, using the top of a round sharp-edged dish.
Allow one tablespoon of filling per pie.) Cut out all the dough circles before filling any, placing the circles on a cookie sheet. If necessary to stack pastry while making the circles, place waxed paper between them.
To assemble each pie, place a heaping tablespoon of filling on one side of a pastry round. Dampen edge of pastry with fingertips moistened with water. Fold pastry over meat and crimp with fork tines dipped in water, pressing to seal. Prick each pie twice on top with fork. Freeze if desired, enclosed in self-sealing plastic bags; do not thaw before frying.
Just before serving, fry the pies in deep fat fryer on high (or in a pan of oil heated to 350 degrees) until dark golden brown, about two minutes. Drain on absorbent paper.