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    You are in: Home / Recipes / Louisiana Fried Meat Pies With Cajun Tartar Sauce Recipe
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    Louisiana Fried Meat Pies With Cajun Tartar Sauce

    Louisiana Fried Meat Pies With Cajun Tartar Sauce. Photo by gailanng

    1/2 Photos of Louisiana Fried Meat Pies With Cajun Tartar Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    45 mins

    20 mins

    gailanng's Note:

    Right out of Natchitoches, Louisiana.

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    Serves: 12



    Units: US | Metric

    For the pastry

    Cajun Tartar Sauce


    1. 1
      In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
    2. 2
      Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
    3. 3
      Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
    4. 4
      In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
    5. 5
      Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
    6. 6
      Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
    7. 7
      Instructions for Cajun Tartar Sauce:.
    8. 8
      Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

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    Ratings & Reviews:

    • on July 18, 2013


      This recipe was great! Had to leave the celery out because I am allergic to the stuff. I recommend using corn oil for the vegetable oil ( I am allergic to soy as well so soybean oil is contraband in my household). Corn oil seems to add flavor, to me anyways.

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    • on October 18, 2011


      I made this recipe for my in-laws who are from Louisiana & they absolutely loved them. I did a few things different such as I didn't fry them I used a pre made refrigerated pie crust & baked them. I also used 3/4 tsp of cayenne pepper instead of the 1/4 tsp and I also let everything just cook down alot longer than the recipe called for. Over all this is the best one so far & give it a A ! Enjoy we did!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2014

      I am in the process of making this right now!! I too added additional cayenne pepper and salt. I also added about 1/4 tsp beef base mixed in 1/4 cup water and it settled in very nicely! If I can stop eating the beef mixture, maybe my husband will be able to try it! I did not add the flour because we aren't much of "gravy" people. My husband grew up in Trinidad and Tobago and seems to prefer drier meats. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Louisiana Fried Meat Pies With Cajun Tartar Sauce

    Serving Size: 1 (187 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 485.6
    Calories from Fat 309
    Total Fat 34.4 g
    Saturated Fat 7.7 g
    Cholesterol 71.3 mg
    Sodium 873.3 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 1.4 g
    Sugars 0.9 g
    Protein 16.0 g

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