CLASSIC NATCHITOCHES MEAT PIE
Yield 28
Number Of Ingredients 22
Steps:
- In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture. Let cool completely. Cut Meat Pie Dough into 40 pieces. Reserve 12 pieces for another use. On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.
- In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.
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
The Natchitoches meat pies are famous in Louisiana and a 'must eat' when there. They are so good and a perfect little lunch. Cook time is an estimate, keep an eye on them.
Provided by kehn
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 13.3 g, Cholesterol 35.9 mg, Fat 26.6 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.1 g, Sodium 454.7 mg, Sugar 0.4 g
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