Natchitoches meat pies
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Natchitoches meat pies
  Meat    Beef    Pork  
Last updated 6/12/2012 12:44:36 AM. Recipe ID 4099. Report a problem with this recipe.
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      Title: Natchitoches meat pies
 Categories: Meats, Beef, Pork
      Yield: 6 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      8 c  Flour
      2 ts Baking powder
      4 ts Salt
      1 c  Shortening
      2    Eggs, beaten
  2 1/4 c  Milk

MMMMM--------------------------FILLING-------------------------------
      1 lb Lean ground beef
      1 lb Lean ground pork
      1 md Onion, chopped
      1 md Green pepper chopped
      1    Bunch scallions chopped
      5    Cloves garlic, minced
      1 tb Flour
      1 ts Salt
    1/2 ts Pepper
    1/2 ts Red pepper
 
  For the pastery: Combine flour, baking powder and salt in a large
  bowl. Cut in shortening with pastry blender until mixture resembles
  coarse meal. Combine eggs and milk and gradually add to the flour
  mixture until the dry ingredients are moistened. Shape into a ball
  (pastry will be stiff). Enough for 20 meat pies. For the filling:
  Brown meat in skillet, stirring until it crumbles.  Remove from
  skillet and drain, reserving drippings in skillet. Saute onion,
  pepper, scallions and garlic until tender. Return meat to skillet and
  stir in flour and seasonings. Divide pastry into four portions. Roll
  out one portion to1/8 inch and cut 5 circles using a 6-inch saucer.
  Reroll dough as necessary. Spoon about1/4 cup mixture on half of the
  dough circle, moisten edges and fold circle over meat mixture. Use a
  fork dipped in flour to crimp the edges closed. Heat oil 3" deep in
  skillet or fryer to 375 degrees.  Fry until browned, turning once.
  Drain on paper towels and serve at once. These pies may be made and
  frozen uncooked. Thaw in refrigerator overnight before cooking.
 




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Recipe ID 4099 (Apr 03, 2005)

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