Meat Pies Natchitochesla Style Recipes

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.

Steps:

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

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.

Steps:

• Meat Pie Filling:.
• Melt shortening in heavy pot.
• Add meat.
• Cook until pink is gone.
• Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.)
• When meat is completely done and vegetables glazed, remove from heat and drain excess liquid.
• Stir in 1 tablespoon flour.
• Pie Crust:.
• Sift dry ingredients together.
• Cut in shortening.
• Beat egg and add to milk.
• Work gradually into dry ingredients until proper consistency to roll.
• Break into small pieces and roll very thin,.
• Cut into rounds using a saucer as a guide.
• To assemble:
• Place a large tablespoon of prepared meat along edge and halfway in the center of round dough.
• Fold the other half over, making edges meet and seal with water. form edges with fork.
• Drop in deep fat and cook until golden brown.
• Drain and serve hot.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F.
• In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
• Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
• Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
• Pie may also be deep-fried.