In mixer bowl combine 1 1/2 cups of the flour and the yeast. In saucepan heat milk, 1 teaspoon salt, and sugar just until warm (115-120F), stirring constantly. Add to flour mixture in mixer bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Place in lightly greased bowl, turning once to grease surface. Cover; let dough rise in warm place until double (about 1 hour).
Meanwhile, in skillet cook ground beef or ground pork, onion, and garlic until meat is browned and onion is tender. Drain off fat. Stir in tomato sauce, cheese, parsley, 1/4 teaspoon salt, cinnamon, pepper and ginger. Heat through.
Punch dough down; turn out onto lightly floured surface. Shape into 12 balls. Cover; let rest 5-10 minutes. To make pasties, place each ball of dough on a lightly floured surface. Roll to a 5-inch round, rolling thinner at the edges.
Place about 2 tablespoons of the meat mixture atop each round. Moisten edges of dough with a little water. Bring edges of dough up around meat mixture, easing the fullness of the pastry edges into tiny pleats in the center of the pasty. Slightly stretch the pasty edges until they just meet. Pinch the edges together to seal.
In heavy 12-inch skillet, heat cooking oil over medium heat about 1 minute or until hot. Place 6 of the pasties, seam side down, in the hot oil. Reduce heat to medium-low. Cover and cook for 8-10 minutes or until crisp and lightly browned. Turn & cook 8-10 minutes more. Remove & drain on paper towels. Serve warm.