Best Louisiana Fried Meat Pies With Cajun Tartar Sauce Recipes

NATCHITOCHES MEAT PIES

Steps:

• FILLING:.
• Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more.
• Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly.
• Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.
• DOUGH:.
• Combine the dry ingredients in a mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces.
• Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
• Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or into 3 inch circles if using for appetizers.
• ASSEMBLE:.
• Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
• Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.

NATCHITOCHES MEAT PIES

Steps:

• To make the filling: Make a roux of shortening and flour.
• Add all other ingredients and salt and pepper to taste.
• Allow to cook thoroughly, and let cool before placing on dough.
• To make the dough: Sift flour, baking powder, and add shortening and then eggs.
• Add enough milk to make a stiff dough.
• Roll very thin, and use a saucer to cut a circle of dough the same size as the saucer.
• Fill half of the circle with meat mixture, fold dough over, and press closed with a wet fork.
• Fry in deep fat until golden brown.

NATCHITOCHES MEAT PIES

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.

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:

• 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.

CAJUN MINI MEAT PIES

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.