Natchitoches Meat Pies

Name: Natchitoches Meat Pies
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 29.58 ml butter; 226.79 g ground beef; 226.79 g ground pork; 118.29 ml Spanish onion, finely diced; 118.29 ml red bell pepper, finely diced; 59.14 ml celery, finely diced; 118.29 ml green onion; 3 garlic cloves, minced; 29.58 ml Worcestershire sauce; 14.79 ml Crystal hot sauce; kosher salt, black pepper, and Cayenne to taste; 118.29 ml beef stock; 29.57 ml all-purpose flour; 946.36 ml all-purpose flour; 9.85 ml iodized salt; 4.92 ml baking powder; 118.29 ml lard; 1 egg; 236.59 ml milk

Submitted by Jostlori

"Every culture/ethnic group seems to have its own version of meat pies. In Latin America, it's the empanada. In Louisiana, it's the meat pie! This yummy version is different than others I've seen on Food.com, and is originally from a cooking blog."

Download

Ready In:: 1hr 25mins
Ingredients:: 19
Serves:: 4

ingredients

FILLING
29.58 ml butter
226.79 g ground beef
226.79 g ground pork
118.29 ml Spanish onion, finely diced
118.29 ml red bell pepper, finely diced
59.14 ml celery, finely diced
118.29 ml green onion
3 garlic cloves, minced
29.58 ml Worcestershire sauce
14.79 ml Crystal hot sauce
kosher salt, black pepper, and Cayenne to taste
118.29 ml beef stock
29.57 ml all-purpose flour
PIE DOUGH
946.36 ml all-purpose flour
9.85 ml iodized salt
4.92 ml baking powder
118.29 ml lard
1 egg
236.59 ml milk

directions

FILLING:
Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more.
Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly.
Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.
DOUGH:
Combine the dry ingredients in a mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces.
Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or into 3 inch circles if using for appetizers.
ASSEMBLE:
Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.

Questions & Replies

Got a question? Share it with the community!

Reviews

This meat filling is wonderful! I loved all the flavor in it! The dough was a little hard for me to work with(I couldn't get it to seal all the way) and for some reason I have a bunch of the filling left over. I'm sure I'll find something to use it for though! Made for The Hot Pink Panthers, ZWT 9

Chef Jean