Pastry

1. Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
2. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Filling

1. Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles.
2. Remove from skillet; drain, reserving drippings in skillet. Set aside.
3. Sauté onion and next 3 ingredients in skillet until tender.
4. Return meat to skillet; stir in flour and seasonings. Set aside.
5. Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6 inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork.
6. Repeat procedure with remaining dough portions and meat mixture.
7. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F.
8. Fry about 4 pies at a time until browned, turning once.
9. Drain on paper towels.
10. Serve immediately with Pepper Jelly, if desired.

Pepper Jelly

1. Chop peppers very fine. Place peppers, sugar and vinegar in a tall pot and bring to a boil. Boil for 7 to 8 minutes, then add both pouches of Certo pectin. Boil for 1 to 1 1/2 minutes. Put into sterilized jars and seal.
2. Serve Pepper Jelly with Natchitoches Meat Pies.