Natchitoches Meat Pies

Chef Joseph Davis's Note:

Pronounced NACK-uh-tish IIIIIIEEEEE!!!! this is the best meat pie in Cajun Land

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Serves: 15

Yield: 15.0 pies

• 2 tablespoons flour
• 1 tablespoon bacon fat
• 1/2 lb ground beef
• 1 1/2 lbs ground pork
• 3 cups onions (chopped fine)
• 1 cup green onion
• 1 cup bell pepper (chopped fine)
• 3 tablespoons parsley
• 3 garlic cloves
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper (1/4 t white pepper if you want to use instead of black.)
• 1/8 teaspoon cayenne

Pastry

• 4 cups flour
• 2 teaspoons baking powder
• 1/2 cup melted shortening
• 2 eggs, beaten
• 1/4 cup milk

Directions:

1. filling: make a roux of flour & shortening.
2. add all other ingredients, cover and cook on LOW heat for 30 minute.
3. drain off fat.
4. cool while making pastry.
5. Pastry.
6. mix flour & baking powder; together add shortening, then eggs.
7. add milk to make a stiff dough.
8. roll very thin about 1/8" thick.
9. use a saucer to cut circles of dough.
10. fill 1/2 full.
11. fold dough over and dampen edges w/ water
12. crimp w/ fork
13. Fry in deep fryer till golden brown.
14. keep warm till served.

Reviews

[Bogey'sMom]

I made these as is and they were really good, however, I doubled the recipe and had some filling left over. I used the filling as a base for a pot of chili - I only added an industrial size can of crushed tomatoes and 2 cans of beans and some chili powder and I swear it's the best chili we've ever eaten.

[JeannieDee]

I make these every year for a Mardi Gras party, only I make about 8 dozen at a time. One of my favorite shortcuts for this is to use refrigerated pie crusts. I then place the pies on cookies sheets in the freezer and flash freeze them so that i can bake them at a later date. Oh...that's something else that I do differently....I bake them. I never have any leftovers from the parties either.