Natchitoches hot meat pies
18 Servings
Ingredients
| Quantity | 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 | ||
Directions
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