Vegetable oil for frying FILLING: Mix oil and flour in a 25 cm skillet. Add next four ingredients. Cook until meat is no longer pink. Add seasonings. Drain excess oil from the cooked mixture. Cool before placing filling in pastry dough. PASTRY DOUGH: Sift flour, salt, and baking powder in a 1 litre bowl. Mix well. Cut in shortening. Mix milk and beaten eggs and add to flour mixture. Divide dough into 10 portions. Place one portion on a floured board and roll into a circle approximately 18 cm in diameter. Use a lid or saucer to cut into a circle about 15 cm in diameter. Place several tablespoonsful of the meat mixture on one edge of the pastry. Fold dough over. Dampen edges with water. Crimp edges together with a fork. (Make other pies in same manner.) Preheat oil to 180ºC . in a deep fat electric fryer. Place pies in oil and fry until golden brown. Remove from oil and drain on absorbent paper paper.