Natchitoches Meat Pies

Recipe Ingredients

1 lb	454g / 16oz	Ground round beef
1/2 lb	227g / 8oz	Ground pork
1 teaspoon	5ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green peppers
1/2 cup	55g / 1.9oz	Chopped celery
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Emeril's Essence - see * Note
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Flour
1 cup	237ml	Water
1/4 cup	15g / 0.5oz	Chopped green onions
3 cups	187g / 6.6oz	Flour
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Baking powder
6 tablespoons	90ml	Shortening
3/4 cup	177ml	Milk
		Oil - for frying
1		Creole Tartar Sauce I - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Creole Tartar Sauce I" recipes which are included in this collection.

Preheat the fryer.

In a large saute pan, over medium heat, add the oil. When the oil is hot add the meat and brown, stirring and cooking for 5 minutes. Add the onions, peppers, celery, salt, pepper, Emeril's Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 12 minutes. Add the garlic and cook 2 minutes longer. Dissolve the flour in the water, making a slurry, and add to the meat mixture. Stir until the mixture thickens slightly. Remove from the heat and cool.

In a mixing bowl, sift the flour, salt and baking powder together. Cut the shortening into flour mixture, until it resembles coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick , yet workable dough. Form into a ball and cut into 24 equal pieces. Dust each piece with a little flour, roll each piece into a 2- to 3-inch round. Place a heaping tablespoon of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork.

Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season with Essence. Serve the meat pies with the Creole Tartar Sauce.

This recipe yields 2 dozen.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A80 broadcast 12-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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