NATCHITOCHES MEAT PIES
Steps:
- 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.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
NATCHITOCHES MEAT PIES
A wildly popular treat from Natchitoches, Louisiana--the oldest settlement in the Louisiana Purchase. To get the real thing, stop by Lasyone's if you are ever in the area. The recipe is a closely guarded secret. Here is an interpretation by James Villas, in his book, The Glory of Southern Cooking.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 2h
Yield 18 pies
Number Of Ingredients 16
Steps:
- Make the filling: heat the oil in a large skillet over medium heat; add in beef, pork, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color.
- Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.
- Transfer to a bowl, let cool, then chill.
- Make the pastry: sift the flour,baking powder, and salt into a mixing bowl, add in the shortening, and cut with a pastry blender until the mixture resembles coarse cornmeal.
- Add in the egg and milk; stir until a ball of dough forms.
- Transfer the dough to a lightly floured surface, roll out about 1/2 inch thick, and using the lid of a coffee can, cut out rounds of dough.
- To assmble: place a heaping tablespoon of filling on one side of each round of dough; with your fingertips, dampen the pie edges with water, fold the other sides of dough over the filling, and seal the edges with a fork dipped in water; prick twice with a fork on top.
- To fry: heat the oil in a medium cast-iron skillet to about 350°; quickly fry each pie until golden, about 2 minutes on each side, and drain briefly on paper towels; serve hot.
Nutrition Facts : Calories 261.4, Fat 21.7, SaturatedFat 5.2, Cholesterol 42.5, Sodium 249.1, Carbohydrate 6.6, Fiber 0.3, Sugar 0.1, Protein 9.9
NATCHITOCHES MEAT PIES
Make and share this Natchitoches Meat Pies recipe from Food.com.
Provided by Chef Joseph Davis
Categories Lunch/Snacks
Time 1h30m
Yield 15 pies, 15 serving(s)
Number Of Ingredients 17
Steps:
- 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 : Calories 384.5, Fat 19.7, SaturatedFat 6.5, Cholesterol 81.7, Sodium 339, Carbohydrate 31.1, Fiber 1.8, Sugar 1.9, Protein 19.6
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