Natchitoches Meat Pies

Step 1

Combine meats in a heavy skillet, brown, stirring, over medium heat. Remove from skillet, drain, and reserve drippings in skillet. Set aside.

Step 2

Sauté onion, bell pepper, scallions and garlic in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

Step 3

Pastry:

Step 4

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

Step 5

Combine eggs and milk in a separate bowl. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Step 6

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.

Step 7

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.

Step 8

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees Fahrenheit. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies. Serve with Ranch Dressing for dipping.

Step 9

A visitor wrote - "I added some potatoes and carrots to make it a filling meal "