NATCHITOCHES MEAT PIES

Natchitoches Meat Pies image

Provided by Linda Stevens

Time 25m

Number Of Ingredients 13

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1 1/2 lb ground beef, lean
1 1/2 lb fresh ground pork (not pork sausage)
1 c green onions, chopped
1 Tbsp salt
1 tsp course ground black pepper
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1/3 c all purpose flour
CRUST:
8 c self-rising flour
2 c shortening
4 large eggs
1 1/2 c cold milk

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.