This recipe makes 24 mini meat pies or 12 large meat pies. The meat filling can make 48 mini meat pies, but you will need to double the dough. I recommend making it in separate batches.
The meat filling can be frozen for use at a later time.
In a large skillet, brown the ground meat and ground pork over medium heat. Remove from heat once done and drain. Set aside.
Add the olive oil to the skillet and heat over medium heat. Add the onions, shallots, and bell pepper. Cook until soft and the onions are golden about 7 minutes. Add the garlic and cook for another 2 minutes, being careful not to burn the garlic.
Add the meat back to the vegetables and stir to combine. Reduce then heat to low.
Season the mixture with the cajun seasoning, cayenne pepper, Worcestershire sauce, and Louisiana Hot Sauce. Stir to combine.
Add the beef stock and flour. Allow the mixture to simmer for about 3 minutes until the mixture thickens.
Remove from the heat and allow the mixture to cool.
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, baking powder, and shortening. Mix on low speed until the dough starts to resemble peas.
Add the egg and milk and mix until the dough just starts to come together. (Be very careful not to overwork the dough.)
Turn the dough out on a lightly floured surface. Roll the dough to a 1/4" thickness. Using a biscuit cutter for the mini meat pies or a small coffee plate for a regular pie.
Place a tablespoon of filling in the dough circle and fold over to seal. Crimp the edges with a fork.
Heat vegetable oil to 350℉ in a large dutch oven over medium-high heat. Fry the pies for 4-6 minutes until golden brown. Remove from the oil and drain on paper towels. Serve with Criolla Salsa.
In a small bowl, combine all ingredients and stir to combine. Refrigerate until ready to use.