Natchitoches Meat Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 cup chopped green onions (tops and bottoms)
1 tablespoon salt
1 teaspoon coarsely ground pepper
1 teaspoon coarsely ground red pepper
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
Pastry:
2 cups self-rising flour, sifted
1/3 cup shortening
3/4 cup milk
1 egg, beaten
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Directions: |
Directions:Filling:
1. Combine first seven ingredients in a large Dutch oven; cook over medium heat until meat is browned. Sift 1/3 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.
Pastry:
1. 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.
2. Roll 1/3 of dough out on a lightly floured surface to 1/8 inch thickness; cut dough into 5 1/2 inch circles, using a saucer as a cutting guide. Placed dough circles on a lightly greased baking sheet. Repeat rolling and cutting procedure with remaining dough.
3. 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 (350 degrees) until golden brown. Drain on absorbent paper; serve warm. Yield: 26 to 28 pies. |
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Number Of
Servings: |
Number Of
Servings:26-28 pies |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: 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.
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