Natchitoches meat pies
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 1½ | pounds | Ground pork |
| 1 | cup | Chopped green onions (tops and bottoms) |
| 1 | tablespoon | Salt |
| 2 | cups | Self-rising flour; sifted |
| ⅓ | cup | Shortening |
| 1 | teaspoon | Coarsely ground pepper |
| 1 | teaspoon | Coarsely ground red pepper |
| ½ | teaspoon | Cayenne pepper |
| ⅓ | cup | All-purpose flour |
| ¾ | cup | Milk |
| 1 | Egg; beaten | |
Directions
FILLING
PASTRY
Combine first seven ingredients in a large Dutch oven; cook over medium heat until meat is browned. Sift ⅓ cup flour into Dutch oven and stir well to combine with meat mixture. Remove from heat; let cool slightly. Drain meat mixture in colander; set aside.
Sift flour into a medium bowl; cut in shortening until mixture resembles coarse crumbs. Add milk and egg; stir with a fork until ingredients are moistened. Shape dough into a ball; divide into 3 parts.
Roll ⅓ of dough out on a lightly floured surface to ⅛-inch thickness; cut dough into 5½-inch circles, using a saucer as a cutting guide. Place dough circles on a lightly greased baking sheet.
Repeat rolling and cutting procedure with remaining dough.
Place a heaping tablespoon of meat filling on one side of each pastry round. Moisten edges of rounds with a small amount of water. Fold pastry over to cover filling; seal edges using a fork dipped in water. Prick pastry gently with a fork. Deep fry in hot oil (350F) until golden brown. Drain on absorbent paper; serve warm. Yield: 26 to 28 pies.
NOTE: Freeze uncooked pies in plastic freezer bags; no need to thaw before frying. Also, dough may be cut with a biscuit cutter and filled with 1 teaspoon filling to make cocktail meat pies.
~Mrs. Charles E. Cloutier, Natchitoches Parish (Natchitoches) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95