Natchitoches meat pies

2 dozen

Ingredients

Quantity Ingredient
1½ pounds Ground beef
1½ pounds Ground pork
1 cup Chopped green onions (tops and bottoms)
1 tablespoon Salt
2 cups Self-rising flour; sifted
⅓ cup Shortening
1 teaspoon Coarsely ground pepper
1 teaspoon Coarsely ground red pepper
½ teaspoon Cayenne pepper
⅓ cup All-purpose flour
¾ cup Milk
1 Egg; beaten

Directions

FILLING

PASTRY

Combine first seven ingredients in a large Dutch oven; cook over medium heat until meat is browned. Sift ⅓ 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.

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.

Roll ⅓ of dough out on a lightly floured surface to ⅛-inch thickness; cut dough into 5½-inch circles, using a saucer as a cutting guide. Place dough circles on a lightly greased baking sheet.

Repeat rolling and cutting procedure with remaining dough.

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 (350F) until golden brown. Drain on absorbent paper; serve warm. Yield: 26 to 28 pies.

NOTE: 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.

~Mrs. Charles E. Cloutier, Natchitoches Parish (Natchitoches) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-15-95

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