Best Natchitoches Meat 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.

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: 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:

• 1. Combine beef, pork, onions, and seasonings in a large Dutch Oven. Cook over medium heat, stirring until the meat loses its color. Do not over cook the meat. Sift the 1/3 cup flour over meat mixture, stirring often, until well combined with the meat. Remove from heat and cool to room temp. Place meat in a large colander to drain off excess grease.
• 2. For crust, sift flour and cut shortening into flour. Add beaten eggs and cold milk. Form dough into a ball and then separate into 6 or 8 smaller balls of dough. Dough should be wet and a little sticky. Roll each ball of dough on a lightly floured board or pastry cloth. Cut dough into a 5 or 5 1/2 inch circle.
• 3. To assemble, place a heaping tablespoon of filling on one side of the pastry round. Dampen the edge of pie containing meat with fingertips, fold top over meat and crimp with fork dipped in water. Prick twice on top with fork. Fry in deep fat fryer at 350 degrees until golden brown. Pies freeze well in plastic sandwich bags. To fry frozen pies, do not thaw before frying.
• 4. Makes 48-56 small meat pies.

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.

MEAT PIES (NATCHITOCHES,LA STYLE)

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.

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:

• 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.

NATCHITOCHES MEAT PIES WITH SPICY CREOLE AIOLI RECIPE

Steps:

• 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. Combine the dry ingredients in the 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 as I did about 3 circles, I used an empty French Market Coffee can. To assemble and cook: 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.

MINI NATCHITOCHES MEAT PIES

Steps:

• Combine beef and sausage, onions, and seasoning in skillet and brown. Do not over cook. Sift flour over meat. Stir in and continue to brown. The flour will bind the meat together. Remove from heat and cool to room temperature. Roll 1/3 of dough at a time onto floured surfaced. Cut into 4in. circles. Spoon filling on one side of the dough circles. With a little water on your forefinger, lightly wet edges of the circles, fold over and crimp edges with a damp fork. Deep fry at 375 degrees until golden brown.
• Sift flour into a large mixing bowl. Cut shortening into flour until it looks mealy. Add egg and milk. Combine to form dough. Knead and form dough into a ball. Dough is best when somewhat firm. If needed, chill the dough. Place dough ball in bowl and cover until needed.

NATCHITOCHES MEAT PIES WITH SPICY BUTTERMILK DIP

Steps:

• MAKE THE BUTTERMILK DIP
• In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened. Transfer the dough to a work surface and knead just until smooth. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
• In a large skillet, melt the butter. Add the ground beef and cook over moderately high heat until no pink remains, breaking up the meat with a spoon, about 5 minutes. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent, 7 minutes. Stir in the tomato paste, cayenne, cloves, thyme, coriander and allspice and cook over moderately low heat for 3 minutes. Season with salt and hot sauce and let cool.
• Discard the bay leaf. Transfer the filling to a food processor and pulse until chopped.
• Preheat the oven to 350° and line a large baking sheet with parchment paper. On a floured work surface, roll out each disk of dough to a 12-inch round. Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough. Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.
• In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt and hot sauce. Transfer to a serving bowl and top with the scallion. Serve the pies with the buttermilk dip.

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.