Natchitoches Meat Pies

Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings. The original Louisiana version is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. Although most cultures had meat pies, many dating from the Middle Ages, one of the most famous in Louisiana is the salmis or game pie usually served at Christmas.

• Ready In: 1 hr 45 mins
• Serves: 4-6
• Yields: 15-18 pies

Ingredients

• 1⁄2 lb  ground meat
• 1⁄2 lb ground pork
• 1⁄2 cup  cooking oil
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped green bell pepper
• 1⁄4 cup  chopped red bell pepper
• 1  tablespoon  diced garlic
• 2  cups  beef stock (see recipe)
• 2 (9 inch)  pie crusts
• 1  egg
• 1⁄2 cup water
•  salt and black pepper

Directions

1. Preheat oven to 400 degrees F.
2. In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
3. Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
4. Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
5. Pie may also be deep-fried.