Cajun Mini Meat Pies

Recipe by Chef Cajun Deb
READY IN: 3hrs
SERVES: 15-30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Filling:.
  • Brown ground meat only till all brown.
  • add the rest of ingredients and simmer till all are cooked down.
  • drain in a strainer let sit in strainer to cool down set aside.
  • Crust:.
  • Mix all dry ingredients in large bowl.
  • Mix eggs and milk.
  • add to dry ingredients slowly while stiring.
  • add shorting and cut in with pastry cutter or two knives.
  • when well mixed form balls about the size of a tennis ball.
  • roll out ball with rolling pen.
  • cut out in about a 6 inch circle.
  • use wet paper towle to wet around outer circle.
  • put about 2 tablespoons of meat filling in center.
  • fold over crust to form like a half moon
  • press edges to seal with fingers.
  • use a fork to repress edges and give a decortive look.
  • when all are done put in fridge for at least an hour or till ready to fry.
  • fry in very hot oil.
  • turn when golden brown and fry other side.
  • frying is very fast do not over fry meat is already cooked.
  • can freeze unfried only.
  • wrap indivdually in wax paper put several in zip lock bags freeze flat.
  • after frozen then can stack as will.
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