To make dough combine salt and flour in a large mixing bowl. Add shortening and cold butter and use a pastry knife to cut them into the flour.
Add beaten egg and milk and stir to combine. Use hands to form dough into a ball. Wrap in plastic wrap and refrigerate until filling is made.
For filling, brown ground beef in a skillet over medium heat. Break into small pieces as it cooks. Remove ground beef from skillet with a slotted spoon and set aside. Leave the fat in the skillet
Place potatoes in a small saucepan and cover with water. Bring to a boil. As soon as water comes to a boil, drain the potato and place in skillet along with carrot and onion. Saute for 3 to 4 minutes over medium heat.
Add ground beef back to skillet along with parsley, curry powder, paprika, salt and cayenne pepper. Stir in chicken broth and lime juice and simmer for 3 to 4 minutes. Turn off heat and set aside.
To make Apple-Mango Salsa, combine all ingredients in a medium bowl and refrigerate.
To make Seasoned Sour Cream, combine all ingredients in a small bowl and refrigerate.
Roll out dough on a lightly floured surface until very flat. Use an upside down glass or cup with a diameter of about 4 1/2 inches to cut circles out of dough.
Use a pastry brush to paint egg around the edges of dough. Place a heaping tablespoon of filling in center and fold dough over and press to seal edges. Be sure to press any air out. Press along edges with a fork.
Place patties in a large ziptop bag and place in freezer for a few hours. This will help ensure the edges stay sealed.
Heat oil in a Dutch oven to 375 degrees. Fry 4 patties at a time for 5 to 6 minutes until golden brown. Flip halfway through cooking time.
Serve with salsa and sour cream.
Depending on how flat you roll the dough, you should get 12-16 patties.