Natchitoches Meat Pie

Ingredients:
1/2 pound ground beef
1/2 pound ground pork
1/2 cup cooking oil
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 large clove of garlic, diced
2 cups beef stock
2 9-inch pie shells
1 egg
1/2 cup water
salt & pepper to taste

Directions:
Preheat oven to 400 degrees. In a large saute pan, heat oil over medium high heat. Saute beef and pork until golden brown, and no liquid remaining. Add onions, celery, peppers and garlic. Cook 3 to 5 minutes until the vegetables are soft. Slow cook for about an hour, adding beef stock as needed to keep it from sticking. Season with salt and pepper to taste. Remove from the heat and allow to cool. Roll out the pie dough and cut into halves. Spoon a generous helping of the meat into the shells. Brush a little egg wash around the edge, fold over the dough and press with a fork (like a turnover). Now: you can either deep fry (the preferred way, in my opinion) or bake - just placed on a greased cookie sheet, make small slits for steam, egg wash the entire pie, and then bake for 30 minutes.