Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
  • Add the egg, vanilla, and milk and beat until blended.
  • Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
  • With floured hands, shape the dough into a round, flat patty.
  • Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
  • In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
  • Reduce heat to medium and add the pork, garlic, and seasonings.
  • Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
  • Add the beef and mix thoroughly.
  • Lower the heat and let simmer for 5 minutes, stirring often.
  • Mix in the potatoes and the stock.
  • Cook for 10 minutes over med-low heat, stirring often.
  • Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
  • On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
  • If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
  • Refrigerate dough for 15 minutes.
  • Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
  • Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
  • Let cool for 5 minutes.
  • In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
  • Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
  • Bake at 350F until the crust is golden brown (40-45 minutes).
  • Let cool 10 minutes before serving.
  • If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
  • Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
  • Fold the circle in half over the filling and seal by pressing the edge with a fork.
  • Trim the edge to 1/4".
  • In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
  • Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
  • Serve immediately.
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