Natchitoches Meat Pies

Natchitoches Meat Pies Ingredients

PASTRY	1 lb Lean ground pork
8 c Flour	1 md Onion; chopped
2 ts Baking powder	1 md Green pepper chopped
4 ts Salt	1 bn Scallions chopped
1 c Shortening	5 Cloves garlic; minced
2 Eggs; beaten	1 tb Flour
2 1/4 c Milk	1 ts Salt
FILLING	1/2 ts Pepper
1 lb Lean ground beef	1/2 ts Red pepper

Instructions for Natchitoches Meat Pies

For the pastery: Combine flour, baking powder and salt in a large bowl. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine eggs and milk and gradually add to the flour mixture until the dry ingredients are moistened. Shape into a ball (pastry will be stiff). Enough for 20 meat pies. For the filling: Brown meat in skillet, stirring until it crumbles. Remove from skillet and drain, reserving drippings in skillet. Saute onion, pepper, scallions and garlic until tender. Return meat to skillet and stir in flour and seasonings. Divide pastry into four portions. Roll out one portion to1/8 inch and cut 5 circles using a 6-inch saucer. Reroll dough as necessary. Spoon about1/4 cup mixture on half of the dough circle, moisten edges and fold circle over meat mixture. Use a fork dipped in flour to crimp the edges closed. Heat oil 3" deep in skillet or fryer to 375 degrees. Fry until browned, turning once. Drain on paper towels and serve at once. These pies may be made and frozen uncooked. Thaw in refrigerator overnight before cooking. Posted to MC-Recipe Digest by Nancy Berry on Apr 20, 1998

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking Powder	Eggs	Flour	Garlic
Ground Beef	Milk	Onion	Pork
Salt	Scallion	Shortening

Meats Beef Pork Onion Garlic Scallion Ground beef Milk

for flavor and categorization

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