Natchitoches meat pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Flour |
| 1 | tablespoon | Shortening |
| ½ | pounds | Ground beef |
| 1½ | pounds | Ground pork |
| 2 | larges | Onions; chopped |
| 6 | Green onions; chopped | |
| 3 | tablespoons | Parsley; chopped |
| 4 | cups | Flour |
| 2 | Eggs | |
| ¼ | cup | Melted shortening |
| Milk | ||
| 2 | teaspoons | Baking powder |
Directions
PASTRY DOUGH
Make a roux; heat oil in a heavy pot, add flour and slowly cook to golden brown. Add beef, pork, onions, green onions and parsley; salt and pepper to taste. Cook thoroughly and let cool before making pies.
To make dough: Sift flour and baking powder together; add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin.
Use a saucer to cut circles of dough. Fill half full with meat mixture.
Fold dough over, dampen edges with water and crimp with fork. Fry in deep fat until golden brown. Makes 18 pies.
Variation: You may prefer to reverse the meat portions or make equal portions of each. This can be a matter of choice. You may also bake the pies if you prefer this to deep frying. Be sure to use only a solid shortening and melt it for the dough. Do not use oil as the dough will fall apart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .