Ingredients: |
Ingredients: 1 pound lean ground beef
1 pound lean ground pork
1 medium onion, chopped
I medium size green bell pepper chopped
1 bunch green onions. chopped
4 to 5 cloves garlic, minced
1 tablespoon all purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper
1 tablespoon jalapeño peppers
½ teaspoon tabasco
Pastry
Vegetable oil
Pastry:
8 cups all purpose flour
2 tablespoons baking powder
4 teaspoons salt
1 cup shortening
2 eggs beaten
2½ cups milk
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Directions: |
Directions:Brown meat and drain reserving drippings in skillet. Saute onion and next three items until tender. Return meat to skillet; stir in flour and seasonings. Set aside. Divide pastry into 4 portions. Roll out one portion to ⅛ inch thickness. Cut 5 circles using a 6 inch saucer as a guide and re-rolling dough if necessary. Spoon about ¾ meat mixture pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough and meat mixture.
Fry in deep fat at 350º . Fry a few at a time until brown. Drain. Serve immediately.
Pastry:
Combine flour, baking powder, and salt in a large bowl. Cut in shortening until it resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into ball (pastry will be stiff).
Pies may be frozen before cooking. Freeze in single layer. Thaw in refrigerator before frying.
Note: Sometimes I use crescent roll dough instead of making the pastry, and then I bake them at 350º until brown instead of frying. |
Personal
Notes: |
Personal
Notes: When we lived in Natchez, Mississippi, we went to Natchitoches, Louisiana, several times to see their wonderful Christmas parade, and we ate meat pies. There was a man from Monroe, LA, who had a frozen food truck who came to Natchez and had some mini pies. I always bought them. They were also good. This recipe was in Southern Living, 1991, and was submitted by Gay Melder.
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This recipe for Natchitoches Meat Pies is from