LOUISIANA FRIED MEAT PIES WITH CAJUN TARTAR SAUCE
Make and share this Louisiana Fried Meat Pies With Cajun Tartar Sauce recipe from Food.com.
Provided by gailanng
Categories Savory Pies
Time 1h5m
Yield 12 pies, 12 serving(s)
Number Of Ingredients 31
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.
Nutrition Facts : Calories 485.7, Fat 34.4, SaturatedFat 7.8, Cholesterol 71.3, Sodium 873.3, Carbohydrate 27.7, Fiber 1.4, Sugar 0.9, Protein 16.1
CAJUN MINI MEAT PIES
I watched my Grandmother make pies. During Christmas season my Grandmother and Great Aunts ( I was always in her skirt tails) would get together and make every kind of pie and cakes they knew. I am talking days and days of baking. I watched and helped. I was in Heaven. I was also the only child that wanted to be there. So I got all the attention and schooling. I loved it. So I don't know exactly who taught me but it was one of them. I had to stop and write the recipe due to it was in my head and not on paper. It is a warm feeling everytime I make them.
Provided by Chef Cajun Deb
Categories Meat
Time 3h
Yield 30-36 mini pies, 15-30 serving(s)
Number Of Ingredients 16
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.
CAJUN MEAT PIE OR PASTIES (SEASONED PORK, BEEF & VEGETABLES)
Make and share this Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables) recipe from Food.com.
Provided by littleturtle
Categories Savory Pies
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 27
Steps:
- Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
- Add the egg, vanilla, and milk and beat until blended.
- Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
- With floured hands, shape the dough into a round, flat patty.
- Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
- In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
- Reduce heat to medium and add the pork, garlic, and seasonings.
- Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
- Add the beef and mix thoroughly.
- Lower the heat and let simmer for 5 minutes, stirring often.
- Mix in the potatoes and the stock.
- Cook for 10 minutes over med-low heat, stirring often.
- Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
- On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
- If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
- Refrigerate dough for 15 minutes.
- Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
- Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
- Let cool for 5 minutes.
- In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
- Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
- Bake at 350F until the crust is golden brown (40-45 minutes).
- Let cool 10 minutes before serving.
- If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
- Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
- Fold the circle in half over the filling and seal by pressing the edge with a fork.
- Trim the edge to 1/4".
- In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
- Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
- Serve immediately.
QUICK & EASY MINI MEAT PIES #5FIX
5-Ingredient Fix Contest Entry. A delightfully simple but yummy appetizer, perfect for game days, picnics or last-minute guests. Made this for the Super Bowl with ingredients I had in the fridge. You can add lots more but staying within the 5 ingredients was a fun experiment. I often use two cans of dough to make a double batch, because they go so quickly.
Provided by rickbrowne
Categories Potato
Time 35m
Yield 12 mini pies, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside.
- Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl.
- Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside.
- In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes.
- Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes.
- With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds.
- Preheat oven to 350F degrees.
- Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie.
- Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.
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