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Natchitoches Meat Pies

1 lb. ground beef
1 lb. ground pork
1 bunch green onions, chopped
1 clove garlic, minced
1 green bell pepper, chopped
Salt and black pepper to taste
Cayenne pepper to taste
1 tsp. vegetable shortening
1 Tbsp. all-purpose flour

4 c all-purpose flour
1 tsp baking powder
2 tsp salt
1/2 c vegetable shortening
1 egg, beaten
1 c milk
Cooking oil for frying

Prepare filling. Saut beef, pork, green onions, garlic and bell
pepper with salt, black pepper and cayenne pepper in shortening,
stirring to crumble meat, until meat is browned but not dry. Remove
from heat. Drain meat mixture. Stir in flour.

Prepare crust. Sift flour, baking powder and salt together. Cut
shortening into dry ingredients. Combine eggs and milk. Gradually
add liquid to dry ingredients until dough consistency. Break into
small pieces and roll very thin. Cut into circles, using saucer as
guide. Assemble meat pies by placing meat filling on 1 side of
pastry circle, leaving about 1/2 inch at the edges for sealing.
Dampen edge with water or egg wash. Fold top over meat and crimp
to seal with fork tines. To cook, deep-fry meatpies in oil until
golden brown. Drain and serve hot.

Yield: 18 servings (small size).


I have baked these. Since the filling is pre-cooked, you are only
concerned about browning the crust. 400 degrees at about 15 minutes
ought to do it. I have also substituted a pizza (calzone) crust
for the baking powder one listed here and found it is better for
baking.

I also substitute a mixture of shrimp and crab for the beef/pork
mixture. Saute the vegetables first, add diced shrimp and saute
until pink, then add the crab and saute until heated through.
proceed as directed.

A third substitution I use is a mixture of crawfish and rice for
the beef/pork mixture. It is my favorite. Cook the rice in chicken
broth. Saute the vegetables then add diced crawfish and rice.
Proceed as directed.

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