Natchitoches Meat Pies
filling:
- 1 1/2 pound(s) beef round steak; ground
- 1 1/2 pound(s) pork; ground
- 1 cup(s) green onion(s); chopped, finely
- 1 tablespoon(s) salt
- 1 teaspoon(s) black pepper; ground, coarsely
- 1 teaspoon(s) red pepper; ground
- 1/2 teaspoon(s) cayenne pepper
- 1/3 cup(s) flour, all-purpose
crust
- 2 cup(s) flour, self-rising
- 1/2 cup(s) shortening
- 1 egg(s); beaten
- 3/4 cup(s) milk
Combine beef, pork, onions and seasonings in a large Dutch oven. Cook over medium heat, stirring until the meat loses its color. Do not over cook the meat. Sift the flour over meat mixture, stirring often, until well combined with the meat. Remove from heat and cool to room temperature. Place meat in a large colander to drain off excess grease.
Sift flour and cut shortening into flour. Add beaten egg and milk. Form dough into a ball. Roll about half the dough at a time on a lightly floured board or pastry cloth. Cut dough into a 5 to 5-1/2 inch circle.
To assemble, place a heaping tablespoon 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 twice on top with fork.
Fry in deep fat fryer at 350 degrees until golden brown.
Notes: Pies freeze well in plastic sandwich wrap. To fry frozen pies, do not thaw before frying.