Natchitoches Meat Pies

Recipe Ingredients

		Pastry
8 cups	500g / 17oz	Flour
2 teaspoons	10ml	Baking powder
4 teaspoons	20ml	Salt
1 cup	198g / 7oz	Shortening
2		Eggs - beaten
2 1/4 cups	533ml	Milk
		Filling
1 lb	454g / 16oz	Lean ground beef
1 lb	454g / 16oz	Lean ground pork
1 lb	454g / 16oz	Onion - chopped (medium)
1 lb	454g / 16oz	Green pepper chopped (medium)
1		Scallions chopped
5		Garlic - minced
1 tablespoon	15ml	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Red pepper

Recipe Instructions

For the pastry: Combine flour, baking powder and salt in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine eggs and milk and gradually add to the flour mixture until the dry ingredients are moistened. Shape into a ball (pastry will be stiff). Enough for 20 meat pies.

For the filling: Brown meat in skillet, stirring until it crumbles. Remove from skillet and drain, reserving drippings in skillet. Saute onion, pepper, scallions and garlic until tender. Return meat to skillet and stir in flour and seasonings. Divide pastry into four portions.

Roll out one portion to 1/8 inch and cut 5 circles using a 6-inch saucer. Reroll dough as necessary. Spoon about 1/4 cup mixture on half of the dough circle, moisten edges and fold circle over meat mixture. Use a fork dipped in flour to crimp the edges closed.

Heat oil 3" deep in skillet or fryer to 375F. Fry until browned, turning once. Drain on paper towels and serve at once.

These pies may be made and frozen uncooked. Thaw in refrigerator overnight before cooking.

Source:
Jo Anne Merrill

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