Natchitoches Meat Pie I
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Wednesday, 22 June 2011 15:04
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This is supposed to be the closest duplication to the original Natchitoches meat pie!  Worth the effort!

Filling Ingredients:

  • 2 Tbsp Butter
  • 1/2 lb Ground Beefmeat pie
  • 1/2 lb Ground Pork
  • 1/2 Cup Spanish Onion, finely diced
  • 1/2 Cup Red Bell Pepper, finely diced
  • 1/4 Cup Celery, finely diced
  • 3 Garlic Cloves, minced
  • 2 Tbsp Homemade Worcestershire Sauce
  • 1 Tbsp Crystal Hot Sauce
  • Kosher salt, black pepper, and Cayenne to taste.
  • 1/2 Cup Beef Stock
  • 1/8 Cup All Purpose Flour

Dough:

  • 8 cups all purpose flour
  • 2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup lard or vegetable oil
  • 1 egg
  • 1 cup milk

Filling Instructions:

  1. Melt butter in a large cast iron skillet over medium high heat
  2. Add ground meats, cook until browned
  3. Add onions, celery, bell pepper, and green onions, cook until the vegetables are wilted.
  4. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for additional 2 minutes
  5. Make a slurry of the stock and flour, add to the pot and bring to a boil.
  6. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from heat and adjust seasonings if necessary.
  7. Set aside to cool

Dough Instructions:

  1. Place dry ingredients into mixer fitted with paddle attachment; beat at low speed
  2. Add oil or lard slowly until well combined
  3. Into separate bowl beat egg and combine with milk
  4. Slow add egg-milk mixture to the dry ingredients in slow steady stream; mix just until dough-like consistency is reached
  5. Cut dough ball in half; roll into 1/8\” thickness on floured surface; cut into 5\” circles using a coffee can

Assembly:

  1. Place 1 heaping TBS of cooled meat mixture into center of each pastry circle
  2. Using your finger dipped in oil or water, dampen the edge and fold into a half circle
  3. Crimp with a fork and set aside on floured surface until ready to fry
  4. Heat 4\” of vegetable oil in a Dutch oven to 360°
  5. Fry meat pies in small batches until golden brown on each side

Yields 10-12 meat pies

 

Last Updated on Sunday, 24 May 2015 19:38