Natchitoches Meat Pies

More recipes from Ken’s Birthday Party
Cooked by Dennis – original recipe Mrs Charles E Cloutier


1.5 lb ground beef
1.5 lb ground pork
1 cup chopped green onions, tops and bottoms
1 tbsp salt
1 tsp coarse ground black pepper
1 tsp coarse ground red pepper1/2 tsp cayenne pepper
1/3 cup flour

2 cups self raising flour
1/3 heaping cup Crisco, not melted
1 beaten egg
3/4 cup of milk

Combine ground beef, ground park, onions and seasonings in large Dutch oven. Cook over medium heat, stirring often until meat loses it red color. Do not overcook the meat. Sift the flour over meat mixture, stirring often, until well combined with meat. Remove from heat and cool to room temperature. Pace meat in a large colander to drain off excess grease and juice.

Sift flour and cut shortening into flour. Add beaten egg and milk. Form dough into a ball. roll about 1.3 of the dough at a time on a lightly floured board or pastry cloth. cut dough into 5 to 5 1/2 inch circles. I use the top of an old coffee pot, which is exactly the right size. I find it easier to cut out al of the circles for the pies and place them onto a cookie sheet, separated by waxed paper.

To assemble: place a heaping tablespoon of filling on one side of the pastry round. Dampen edge of pie containing meat with fingertips, fold fop over meat and crimp with fork dipped in water. Prick with ford twice on top.

To fry: Fry in deep fat fryer at 350 degrees Fahrenheit until golden brown. These meat pies freeze beautifully if enclosed in plastic sandwich bags. when frying frozen meat pies, do not thaw before frying. Cocktail meat pies may be made the same way, using a biscuit cutter and 1 teaspoon of meat filling.

Makes 26-28, 5 to 5 1/2 inch pies.

This entry was posted in Recipes. Bookmark the permalink.