Prepare filling: In a large heavy skillet combine beef, pork, scallions, 3/4 ts salt, and spices and cook over moderate heat, stirring and breaking up lumps, until meat is just cooked through (do not overcook.) Sift 2 1/2 tablespoons of flour over the mixture and stir well. Remove skillet from the fire and cool filling to room temperature. Drain off any fat.
Prepare crust: Into a bowl sift flour, salt, and baking powder.
With a pastry blender or your fingertips blend in shortening until mixture resembles coarse meal. Add egg and milk and toss until incorporated. Form dough into a ball.
On a floured surface with a floured rolling pan, roll one third of the dough into a 14-inch round, about 1/8=inch thick. With a 5 1/2-inch round cutter, cut out 4 rounds and stack between sheets of wax paper. Roll and cut out 8 more rounds in the same manner with remaining dough, stacking rounds between sheets of wax paper.
Assembling the pies: Put a heaping tablespoon of filling slightly off-center on each pastry round. With fingertips dipped in water, dampen the edge of pastries and fold over to form a half circle, enclosing filling. Use a fork dipped in water to crimp the edges of pastries and prick tops of pies once or twice.
In a deep heavy kettle, heat 1 1/2 inches of oil to 350 F. Fry pies, a few at a time, turning occasionally, until golden brown, about 2 minutes.
Transfer pies as fried with a slotted spoon to paper towels to drain.
Cocktail-sized pies may be made by cutting smaller circles of dough and using less filling.
Mrs. Charles E. Cloutier, "Cane River Cuisine, " by the Service League of Natchitoches, 1974.