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Natchitoches Meat Pies Recipe

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This recipe for Natchitoches Meat Pies, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Trail
Added: Thursday, June 14, 2007


Pastry Ingredients:
4 cups flour
2 Eggs
1/2 Cup Crisco (melted)
2 teaspoons Caalumet (baking powder)
3/4 Cup Mill

Meat Filling:
2 Tbsp Flour
1 Tbsp Shortening
1/2 lb. ground port
1 1/2 lbs. ground beef
2 Large onions, chopped
6 Green onions, chopped
2 Bell Peppers
4 - 6 stalks of Celery
3 Tblsp. parsley
1 can of Beef Bouillon
Garlic Salt
Tony Cachery (sp) Seasoning

Pastry Directions:
Sift flour and baking powder, add Crisco, then eggs; add enough milk to make a stiff dough. Roll very thin. Use a saucer to cut circles of dough same size as saucer. Separate circles with wax paper and refrigerate to cool.

Fill half full with meat mixture. Fold dough over, dampen edges with water and crimp with fork. Fry in deep fat until golden brown or bake at 375 for 25 minutes or until golden brown.

Meat Filling Directions:
Brown vegetables and set aside. (Pat dry) Brown meat mixtures and set aside.

Make a roux of shortening and flour. This should be a golden brown. Stir often!!!! Add Can of Bouillon to make a thick gravy. Add meat mixture and mix.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Over 1 hour
Personal Notes:
Personal Notes:
Some people prefer to reverse the proportions of beef and pork. Do not use oil as the pastry will fall apart. Some prefer to bake the pies versus deep fry. You may not want to add bell peppers or celery. Some add red peppers, chili powder and garlic to meat mixture as a variation.

Can make pastry and mixture one day and then fill and bake at another time or day.

Kids loved me to freeze them and they could take them out and bake when I was late getting home from work.

Also can save time and use Refrigerated Pie Crusts and just roll thin and cut and fill.




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