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NATCHITOCHES MEAT PIES Filling: 1 1/2 lb. ground beef 1 1/2 lb. ground pork 1 c. chopped green onions 1 Tbsp. salt 1 pod garlic, minced 1 bell pepper, chopped 1 tsp. black pepper 1 1/2 tsp. cayenne 1/3 c. flour 1 tsp. to 1 Tbsp. shortening Crust: 4 c. plain flour 2 tsp. salt 1 tsp. baking powder 1 egg 1/2 c. shortening 1 c. milk Filling: Melt shortening in heavy pot. Add meat, chopped vegetables and seasonings. Stir over medium heat until meat loses color and vegetables are done. Sift flour over meat and stir well. Cool and drain in a large colander. Crust: Sift dry ingredients together. Cut in shorten- ing. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Roll 1/2 at a time on floured board very thin. Cut in 5-inch circles with a saucer for a guide. (Three-inch circle for cocktail size. Use large biscuit cutter.) Assembly: Place 1 tablespoon of filling on one side of circle. (One teaspoon for smaller size.) Moisten edges; fold over meat and crimp edge with moistened fork. Prick top twice with fork. Frying: Fry in deep fat, about 350 degrees, until golden brown. Meat pies freeze well; freeze on cookie sheets and store in plastic bags. Do not thaw before cooking. Note: Double amount of crust needed for cocktail size pies. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |