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Natchitoches Meat PiesNouveau Cajun
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Submitted by CC
on Thursday, July 08, 2004
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| Makes: | 20 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 40 minutes |
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Although Natchitoches, LA is not in Cajun Country, they do have a recipe worth mentioning in "Nouveau Cajun." Natchitoches, Louisiana, is known for their "Festival of Lights", being the location for the filming of Steel Magnolias, and famous meat pies. Their meat pies have been popular there since before the Civil War. Street vendors would hawk them calling, "Hotta meat pies! Get your hotta meat pies right here!"
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| Ingredients |
| 1 pound lean ground beef |
1 pound lean ground pork |
| 1 medium onion chopped |
1 medium green bell pepper chopped |
| 1 bunch scallions (green onions) chopped |
4 - 5 cloves garlic minced fine |
| 1 tbsp all-purpose flour |
1 tsp salt |
| 1/2 tsp black pepper |
1/4 - 1/2 tsp red pepper |
| vegetable oil for frying |
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| Pastry |
8 cups all-purpose flour |
| 2 tsp baking powder |
4 tsp salt |
| 1 cup shortening |
2 eggs beaten |
| 2 1/4 cup milk |
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| Ranch Dressing for Dipping Optional |
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| | | Directions | Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Sauté onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.
Pastry:
Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).
Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.
Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above. Serve with Ranch Dressing for dipping. |
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