Best 6 Cajun Mini Meat Pies Recipes

CLASSIC NATCHITOCHES MEAT PIE

Steps:

• In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture. Let cool completely. Cut Meat Pie Dough into 40 pieces. Reserve 12 pieces for another use. On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.
• In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.

CAJUN MINI MEAT PIES

Steps:

• 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.

LOUISIANA FRIED MEAT PIES WITH CAJUN TARTAR SAUCE

Steps:

• In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
• Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
• Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
• Instructions for Cajun Tartar Sauce:.
• Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

NATCHITOCHES MEAT PIES

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
• On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
• Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
• Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

MINIATURE MEAT PIES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

MINI MEAT PIES

Steps:

• Preheat oven to 200°C.
• Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
• Press 24 circles into two lightly greased 12-hole patty tins.
• To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
• Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
• Add flour, stir until combined then cook over medium heat for 1 minutes.
• Add stock, sauces and herbs and stir over the heat until boiling.
• Reduce heat to low and simmer for 5 minutes or until mixture thickens.
• Stir occasionally then allow to cool.
• Divide filling among pastry circles.
• Top each with two half slices of tomato and sprinkle with oregano.
• Bake for 25 minutes or until pastry is golden brown and crisp.
• For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
• Serve hot.