Natchitoches Meat Pies

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READY IN: 2hrs
YIELD: 18 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the filling: heat the oil in a large skillet over medium heat; add in beef, pork, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color.
  • Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.
  • Transfer to a bowl, let cool, then chill.
  • Make the pastry: sift the flour,baking powder, and salt into a mixing bowl, add in the shortening, and cut with a pastry blender until the mixture resembles coarse cornmeal.
  • Add in the egg and milk; stir until a ball of dough forms.
  • Transfer the dough to a lightly floured surface, roll out about 1/2 inch thick, and using the lid of a coffee can, cut out rounds of dough.
  • To assmble: place a heaping tablespoon of filling on one side of each round of dough; with your fingertips, dampen the pie edges with water, fold the other sides of dough over the filling, and seal the edges with a fork dipped in water; prick twice with a fork on top.
  • To fry: heat the oil in a medium cast-iron skillet to about 350°; quickly fry each pie until golden, about 2 minutes on each side, and drain briefly on paper towels; serve hot.
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