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Natchitoches Meat Pies Recipe

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This recipe for Natchitoches Meat Pies, by , is from The Dowda Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Dowda


• 1 lb lean ground beef
• 1 lb lean ground pork
• 1 medium onion, chopped
• 1 medium-size green pepper, chopped
• 1 bunch green onion, chopped
• 4 to 5 cloves garlic, minced
• 1 tbs all-purpose flour
• 1 tsp salt
• ½ tsp pepper
• ¼-½ tsp red pepper
• vegetable oil
• Pastry
• 8 cups all-purpose flour
• 2 tsp baking powder
• 2 eggs, beaten
• 2¼cups milk

1. Combine meat in a heavy skillet; brown over medium heat, stirring until it crumbles
1 lb lean ground beef Remove from skillet; drain, reserving drippings in skillet. Set aside.
Saute onion and next 3 ingredients in skillet until tender.
Return meat to skillet; stir in flour and seasonings. Set aside.
2. Pastry- combine flour, baking powder, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball: Yield: pastry for 20 meat pies.
3. 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 ¼ 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 and meat.
4. Pour oil to depth of 3 inches into a dutch oven. Heat to 375°- Fry about 4 pies at a time until browned. Drain on paper towels.
Yield: 20 pies.

Number Of Servings:
Number Of Servings:




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