Natchitoches Meat Pies
Ingredients
- FILLING:
- 1 teaspoon vegetable oil
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 1/2 teaspoon salt
- 1 teaspoon Rustic Rub [2]
- 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic
- 1 tablespoon flour
- 1 cup water
- 1/4 cup chopped green onions
- PASTRY:
- 3 cups flour
- 1 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 6 tablespoons solid vegetable shortening
- 1 egg
- 3/4 cup milk
- Solid vegetable shortening for deep-frying
Directions
Heat the vegetable oil over medium-high heat in a large skillet and brown the beef and pork, for 5 to 6 minutes. Add the onions, bell peppers, celery, salt, rub, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.
Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening until it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter. Put about 1/4 cup of the meat mixture in the center of each round, fold over and crimp the edges with a fork.
Heat the shortening in a deep pot or an electric deep-fryer to 360F. Fry the pies, two to three at a time, until golden brown.
Drain on paper towels and serve immediately.
Recipe Details
- Source: Real and Rustic Cookbook [5]
- Dish Type: Appetizer [6]
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