Natchitoches hot meat pies

Yield: 18 Servings

Measure Ingredient
4 cups All purpose flour
2 teaspoons Baking powder
1 teaspoon Salt
½ cup Shortening; melted, not oil
2 larges Eggs; lightly beaten
Cold milk
2 tablespoons Bacon; minced
2 tablespoons All purpose flour
½ pounds Ground beef
1½ pounds Ground pork
2 larges Onions; chpd
3 Ribs celery; chpd
1 bunch Scallions; chpd
¼ cup Parsley; chpd
½ teaspoon Pepper
½ teaspoon Cayenne
1 teaspoon Salt
1 teaspoon Dried thyme
¼ teaspoon Oregano
1 tablespoon Tabasco
Oil for frying

PASTRY

MEAT FILLING

Pronounced Nackatosh. Pastry: Sift flour, baking powder and salt in mixing bowl; make a well in the center; stir in shortening and eggs. Add enough milk to make a stiff dough. Chill at least 30 minutes or up to overnight.

Filling: Cook bacon, add flour; cook until golden brown, stirring constantly. add beef and pork; cook until brown and roux is absorbed. Add onions, celery, scallions, parsley and seasonings; cook until vegetables are limp. Set aside to cool. Roll pastry thin and cut out 6" circles using a saucer; fill with 1 1/2T meat mixture (don't overfill or pastry will split). Dampen dough edges with water; fold pastry over filling. Crimp edges with a fork. Deep fry until golden or bake 400 F.

MC shared by Sherilyn Schamber, April 1998 Recipe by: Miss Ruby's American Cooking Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@...> on Apr 20, 1998

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