Best Natchitoches Beet Pies Recipes

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.

AUTHENTIC NATCHITOCHES MEAT PIE

Steps:

• In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet
• In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir
• Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn't already have sage in it); allow to cook for 15 minutes on medium; (See Recipe Notes)
• While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The "slurry" will thicken the meat mixture.)
• Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt & pepper; cover and refrigerate; now make the pastry dough
• Get out two bowls: one large, one small
• In the large bowl, combine flour, salt, baking powder
• In the small bowl, add cold eggs and cold milk; slightly beat together until combined
• Slice cold butter into small (tiny) cubes
• Add the tiny cubes of cold butter to the dry ingredients; "cut it in"using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)
• Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)
• Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it's about ¼" thick
• Cut dough circles out of the dough that are approximately 7" in diameter; use a saucer or the bottom of a 9" salad plate as a guide--doesn't have to be perfect! (see recipe notes)
• Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water
• Use a fork to "cinch" the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside
• Refrigerate pies for 15-20 minutes
• Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately
• Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes
• Preheat oven to 400ºF
• In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well
• Use a pastry brush and coat the top of each pie with the egg wash
• Place pies on a parchment covered baking sheet
• Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF

NATCHITOCHES MEAT PIES

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.

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:

• 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.

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:

• 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.