Cook meat and seasoning over medium heat until meat is brown. Stir bread crumbs over meat mixture. Remove from heat and let cool slightly. Drain mixture in a collander and set aside.

Sift flour into a medium bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg. Stir with a fork until ingredients are moistened. Shape dough into a ball and divide into 3 balls. Working 1 at a time, roll each dough ball out on a floured surface to ⅛-inch thickness; cut into 5½-inch circles using a saucer as a guide.

Transfer to a lightly greased baking sheet and divide meat mixture evenly on one side of each dough circle. Moisten edges with a bit of water and fold pastry over to cover filling. Seal edges using a fork dipped in water. Prick pastry gently with a fork. Working in batches, deep fry in hot oil (350F) until golden brown. Drain on paper towels and serve warm.