Prepare the filling: Combine ground beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper in a large pan.

Cook the meat until thoroughly browned, breaking it apart with a spoon.

Drain off any excess fat from the cooked meat.

Add cooked rice to the browned beef, stirring until well-mixed.

Remove the beef and rice mixture from heat and allow it to cool slightly.

Stir in ketchup and parsley into the cooled beef and rice mixture.

Mix the filling well until all ingredients are evenly distributed.

Prepare the dough: Sift self-rising flour into a large bowl.

Cut vegetable shortening into the sifted flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the beaten eggs and milk.

Gradually add the egg and milk mixture to the flour and shortening mixture.

Stir until a dough forms.

Form the dough into a ball.

On a lightly floured surface, roll out about 1/3 of the dough at a time to about 1/8 inch thickness.

Cut out circles (or squares) from the rolled dough, approximately 5 1/2 inches in diameter.

Place two heaping tablespoons of the filling onto the center of each dough circle.

Dampen the edges of the dough circles with water.

Fold the dough over the filling to form a half-moon shape.

Crimp the edges of the dough with a fork to seal the filling inside.

Prick the top of each pie with a fork to allow steam to escape during frying.

Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).

Carefully lower the pies into the hot oil, frying in batches to avoid overcrowding.

Deep fry the pies until they are golden brown on both sides.

Remove the fried pies from the oil and place them on a wire rack to drain any excess oil.

Allow the pies to cool slightly before serving.