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Natchitoches meat pies

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Ingredients/Components

milk - 3/4 c
salt - 1 Tbsp
all-purpose flour - 1/3 c
self-rising flour
egg, beaten - 1 item
ground beef
cayenne pepper - 1/2 tsp
ground pork
coarse ground black pepper - 1 tsp
coarse ground red pepper - 1 tsp
chopped green onions tops and bottom - 1 c
Crisco not melted

How to make natchitoches meat pies:

Crust:2 c. self-rising flour1/3 heaping c. Crisco (not melted)1 egg, beaten3/4 c. milk Combine ground beef, ground pork, onions and seasonings in large Dutch oven. Cook over medium heat, stirring often, until meat loses its red color. Do not overcook the meat. Sift the flour over meat mixture, stirring often, until well combined with meat. Remove from heat and cool to room temperature. Place meat in a large colander to drain off excess grease and juice.

Sift flour and cut shortening into flour. Add beaten egg and milk. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board or pastry cloth. Cut dough into 5 to 5 1/2-inch circles. I use the top of an old coffeepot, which is exactly the right size. I find it easier to cut out all of the circles for the pies and place them on a cookie sheet, separated by waxed paper.

To assemble, place a heaping tablespoonful of filling on one side of the pastry round. Dampen edge of pie containing meat with fingertips; fold top over meat and crimp with fork dipped in water. Prick with fork twice on top.

To fry: Fry in deep fat fryer at 350° until golden brown. These meat pies freeze beautifully if enclosed in plastic sandwich bags. When frying frozen meat pies, do not thaw before frying. Cocktail meat pies may be made the same way, using a biscuit cutter and 1 teaspoon of meat filling. Makes 26 to 28 (5 to 5 1/2-inch) pies.

Recipe categories: Lunch/snacks, Main dish, Ground beef.

Rating:

3.1

Average rating: 3.1, total votes: 7

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