Best 3 Natchitoches Meat Pies Recipes

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.

NATCHITOCHES MEAT PIES

Steps:

• In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. 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 the green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard 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. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. 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 shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

NATCHITOCHES MEAT PIES

Steps:

• 1. Combine beef, pork, onions, and seasonings in a large Dutch Oven. Cook over medium heat, stirring until the meat loses its color. Do not over cook the meat. Sift the 1/3 cup flour over meat mixture, stirring often, until well combined with the meat. Remove from heat and cool to room temp. Place meat in a large colander to drain off excess grease.
• 2. For crust, sift flour and cut shortening into flour. Add beaten eggs and cold milk. Form dough into a ball and then separate into 6 or 8 smaller balls of dough. Dough should be wet and a little sticky. Roll each ball of dough on a lightly floured board or pastry cloth. Cut dough into a 5 or 5 1/2 inch circle.
• 3. To assemble, place a heaping tablespoon of filling on one side of the pastry round. Dampen the edge of pie containing meat with fingertips, fold top over meat and crimp with fork dipped in water. Prick twice on top with fork. Fry in deep fat fryer at 350 degrees until golden brown. Pies freeze well in plastic sandwich bags. To fry frozen pies, do not thaw before frying.
• 4. Makes 48-56 small meat pies.