Saute onions, garlic, chilies, and bell peppers until translucent and just starting to brown.

Add tomatoes, herbs, and spices. Stir to combine.

Add back the cooked meat. Stir and add water. Bring to a boil.

Lower heat to a simmer and cook until nearly all liquid evaporates. (You want this to be moist but not soupy.)

Let cool until ready to assemble patties. It may be made a day in advance.

Mix flour, salt, and baking powder in a large bowl.

Cut shortening into the flour mixture using a pastry cutter.

Whisk the egg and water together well.

Add the liquid mixture to the flour and toss using a fork until the flour is moistened and can be formed into a ball. Do not over handle the dough.

Divide the dough into 2 pieces, wrap it with plastic, and chill for 20 minutes.

Sprinkle the countertop and rolling pin with flour. Roll out dough to 1/8 inch thickness and cut out 5-inch circles. A saucer works well for this.

Place 2 tablespoons of filling on each pastry disc slightly off-center.

Fold pastry in half over filling. Crimp the edges with a fork dipped in flour.

At this point, you may freeze patties on a baking sheet and place them in a bag in the freezer for up to 3 months. To cook, thaw and bake or fry as directed here.

If baking patties, preheat the oven to 400° F. and bake for 15-20 minutes.

If frying, in a large skillet, pour 1-½ inches of oil and heat to 375° F. Slide 2 or 3 patties into the hot oil and cook until the first side is golden brown. Turn and cook until brown on the second side.

Remove patties to paper towels or brown bags to drain. Serve hot.