Meat Pies (Natchitoches,la Style)
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
18 pies
ingredients
-
Meat Pie Filling
- 1 teaspoon shortening
- 1 lb ground meat
- 1 lb ground pork
- 1 bunch green onion, chopped
- 1 bulb of garlic, minced
- 1 bell pepper, chopped
- 1 medium onion, chopped
- salt, to taste
- black pepper, to taste
- red pepper, to taste
- 1 tablespoon flour
-
Pie Crust
- 4 cups plain flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 eggs
- 1⁄2 cup shortening, t
- 1 cup milk
directions
-
Meat Pie Filling:
- Melt shortening in heavy pot.
- Add meat.
- Cook until pink is gone.
- Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.)
- When meat is completely done and vegetables glazed, remove from heat and drain excess liquid.
- Stir in 1 tablespoon flour.
-
Pie Crust:
- Sift dry ingredients together.
- Cut in shortening.
- Beat egg and add to milk.
- Work gradually into dry ingredients until proper consistency to roll.
- Break into small pieces and roll very thin,.
- Cut into rounds using a saucer as a guide.
-
To assemble:
- Place a large tablespoon of prepared meat along edge and halfway in the center of round dough.
- Fold the other half over, making edges meet and seal with water. form edges with fork.
- Drop in deep fat and cook until golden brown.
- Drain and serve hot.
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