Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables)
- Ready In:
- 3hrs 15mins
- Ingredients:
- 27
- Serves:
-
4-6
ingredients
-
Dough
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, softened
- 1⁄4 teaspoon salt
- 1 egg, well beaten
- 1⁄4 teaspoon vanilla
- 2 tablespoons cold milk
- 2 teaspoons cold milk
- 1 1⁄2 cups flour (1 1/3 cups for dough & 3 tbsp to lightly flour work surface)
- vegetable oil (for frying) (optional)
-
Filling
- 1⁄4 lb margarine
- 1⁄2 onion, grated
- 1⁄2 cup celery, finely chopped
- 1⁄3 lb ground pork
- 2 1⁄2 teaspoons garlic, minced
- 3⁄4 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 1⁄4 teaspoons sweet paprika
- 1 teaspoon pepper
- 1 teaspoon dried sweet basil leaves
- 1⁄3 lb ground beef
- 1 1⁄2 cups red potatoes, coarsely grated & packed
- 1 cup beef stock or 1 cup pork stock
-
Topping
- 1 (8 ounce) package cream cheese
- 3⁄4 cup heavy cream
- 3⁄4 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 3⁄4 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
directions
- Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
- Add the egg, vanilla, and milk and beat until blended.
- Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
- With floured hands, shape the dough into a round, flat patty.
- Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
- In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
- Reduce heat to medium and add the pork, garlic, and seasonings.
- Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
- Add the beef and mix thoroughly.
- Lower the heat and let simmer for 5 minutes, stirring often.
- Mix in the potatoes and the stock.
- Cook for 10 minutes over med-low heat, stirring often.
- Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
- On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
- If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
- Refrigerate dough for 15 minutes.
- Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
- Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
- Let cool for 5 minutes.
- In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
- Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
- Bake at 350F until the crust is golden brown (40-45 minutes).
- Let cool 10 minutes before serving.
- If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
- Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
- Fold the circle in half over the filling and seal by pressing the edge with a fork.
- Trim the edge to 1/4".
- In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
- Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
- Serve immediately.
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RECIPE SUBMITTED BY
littleturtle
United States