Natchitoches Meat Pies
Emeril Lagasse
Ingredients
For the filling:
1 teaspoon vegetable oil
1 pound lean ground beef
1/2 pound ground pork
1 onion, finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1 teaspoon Essence, recipe follows
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 tablespoon flour
1 cup water
1/4 cup finely chopped green onions
For the pastry:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons lard
1 egg
3/4 cup milk
Egg wash (1 egg beaten with 2 tablespoons water)
Solid vegetable shortening, for deep-frying
Directions
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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Natchitoches Meat Pies
Ingredients
2 tablespoons flour
1 tablespoon bacon fat
1/2 lb ground beef
1 1/2 lbs ground pork
3 cups onions ( chopped fine)
1 cup green onions
1 cup bell peppers ( chopped fine)
3 tablespoons parsley
3 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon black pepper ( 1/4 t white pepper if you want to use instead of black.)
1/8 teaspoon cayenne
Pastry
4 cups flour
2 teaspoons baking powder
1/2 cup melted shortening
2 eggs, beaten
1/4 cup milk
Directions
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.
Nutrition Facts
Serving Size: 1 (163 g)
Servings Per Recipe: 15
Amount Per Serving
% Daily Value
Calories 384.4 Calories from Fat 177
46%
Amount Per Serving
% Daily Value
Total Fat 19.7g
30%
Saturated Fat 6.4g
32%
Cholesterol 81.7mg
27%
Sugars 1.9 g
Sodium 338.9mg
14%
Total Carbohydrate 31.1g
10%
Dietary Fiber 1.7g
7%
Sugars 1.9 g
7%
Protein 19.5g
39%
Natchitoches Meat Pies
Ingredients:
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought
refrigerated pie dough, at room
temperature
1 quart vegetable oil for deep frying
Directions:
1. 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.
2. 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.
3. Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
4. 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
Information
Servings Per Recipe: 15
Calories: 338
Amount Per Serving
Total Fat: 26.6g
Cholesterol: 36mg
Sodium: 455mg
Amount Per Serving
Total Carbs: 13.3g
Dietary Fiber: 1.1g
Protein: 10.9g
Official Natchitoches Meat Pie Festival Meat Pie Recipe
Meat Pie Filling
Meat Pie Crust
1 teaspoon shortening
1 quart plain flour
1 pound ground beef
2 teaspoons salt
1 pound ground pork meat
1 teaspoon baking powder
1 bunch green onions, chopped
2 eggs
1 pod garlic, minced
1/2 cup shortening + 1 T
1 bell pepper, chopped
1 cup milk
1 medium onion, chopped
Salt, black pepper and red pepper to taste
1 tablespoon flour
Instructions
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.
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. Makes approximately
18.
Mrs.
L.J. Melder
