Louisiana Fried Meat Pies With Cajun Tartar Sauce

gailanng's Note:

Right out of Natchitoches, Louisiana.

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 pies

• 1 teaspoon vegetable oil
• 1 lb lean ground beef
• 1/2 lb ground pork
• 1 onion, finely chopped
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 tablespoons minced garlic
• 1 tablespoon flour
• 1 cup water
• 1/4 cup green onion, sliced thin

For the pastry

• 3 cups flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 6 tablespoons shortening
• 1 egg
• 3/4 cup milk
• egg wash (1 egg beaten with 2 tablespoons water)
• vegetable oil (for frying)

Cajun Tartar Sauce

• 1 large egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 2 tablespoons chopped green onions
• 1/2 cup vegetable oil
• 1/2 cup olive oil
• 1/4 teaspoon cayenne
• 1 tablespoon creole mustard
• 1 teaspoon salt

Directions:

1. In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
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. 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. 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. 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. 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. Instructions for Cajun Tartar Sauce:.
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.

Reviews

[msulmer09]

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!!!