3 hrs 15 mins
1 hr 30 mins
1 hr 45 mins
Makes one large pie or 4 individual lunch pies.
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Units: US | Metric
- 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)
- 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
- 1Combine 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).
- 2Add the egg, vanilla, and milk and beat until blended.
- 3Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
- 4With floured hands, shape the dough into a round, flat patty.
- 5Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
- 6In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
- 7Reduce heat to medium and add the pork, garlic, and seasonings.
- 8Cook 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).
- 9Add the beef and mix thoroughly.
- 10Lower the heat and let simmer for 5 minutes, stirring often.
- 11Mix in the potatoes and the stock.
- 12Cook for 10 minutes over med-low heat, stirring often.
- 13Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
- 14On 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.
- 15If 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.
- 16Refrigerate dough for 15 minutes.
- 17Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
- 18Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
- 19Let cool for 5 minutes.
- 20In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
- 21Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
- 22Bake at 350F until the crust is golden brown (40-45 minutes).
- 23Let cool 10 minutes before serving.
- 24If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
- 25Place 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.
- 26Fold the circle in half over the filling and seal by pressing the edge with a fork.
- 27Trim the edge to 1/4".
- 28In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
- 29Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
- 30Serve immediately.
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Nutritional Facts for Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables)
Serving Size: 1 (296 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1135.1
- Calories from Fat 781
- Total Fat 86.8 g
- Saturated Fat 39.9 g
- Cholesterol 269.5 mg
- Sodium 1467.4 mg
- Total Carbohydrate 58.7 g
- Dietary Fiber 3.6 g
- Sugars 8.3 g
- Protein 31.4 g