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Natchitoches Meat Pie Recipe

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

Alvin R. Van Black
Added: Tuesday, April 8, 2008



1/2 lb. ground chuck
1 1/2 lbs. ground pork (not sausage)
2 tsp. flour
1 tsp. shortening
2 lg. onions
6 sm. scallions
3 tbsp. chopped very fine parsley
Salt and pepper
Dash cayenne pepper


4 cup flour
2 lg. eggs
1/2 cup melted shortening (preferably lard)
1 tsp. salt
2 tbsp. baking powder
Little bit of milk

Make meat filling. Grind meat at least twice to make fine and very smooth. Brown meat in heavy iron skillet. Drain. Make a roux of flour, shortening, onions, parsley, salt, pepper and cayenne pepper. Combine meat and roux to make paste. Set aside to cool.

Pastry: DO NOT substitute cooking oit for lard. Sift flour, add baking powder, lard, eggs and enough milk to make a stiff dough. Roll very thin. Cut circle the size of saucer. Fill with meat mixture and fold over. Moisten edges and crimp with fork. Now freeze for late use or deep fat fry until golden brown. Prick pie so it does not explode in oil.

Number Of Servings:
Number Of Servings:
10 to 18 pies




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