Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
Sprinkle over the beef.
Cook in a large skillet or medium high heat heat for about 8 minutes.
Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated an the veggies have softened.
Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
Line two baking pans with parchment paper and a dusting of flour.
Divide the dough into to four even sections.
Return the 3 sections back to the fridge.
Dust your counter with flour and roll out the first section until it's just under a 1/4 inch thick.
Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
Lightly brush the outer edges of each round with the egg wash.
Place 1 to 2 teaspoons of the filling in the center of each round.
Fold the circle over the filling to make a half circle.
Using the back side of a fork, press around the edges to seal the pie.
Transfer the pies to the prepared baking sheet
Refrigerate for at least 30 minutes.
To fry the pies, heat your deep fryer, or, 2 1/2 inches of oil in a large case iron skillet to 350 F. (Or, heat your oven to 350° F.)
Fry the chilled pies in batches. (Or, bake in oven for 35 to 40 minutes, or until pies are golden brown and disregard the next two steps).
Drain on paper towels.
Keep warm in oven as you fry up the other pies.