Entrée Pies: Meatpies 09 by Recipe Cottage

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	Meatpies 09

		Natchitoches Hot Meat Pie 1 tbs. shortening 1 tbs. flour 1/2 lb. ground beef 1 1/2 lb. ground pork 2 lg. onions, chopped 6 green onions chopped 3 tbs. chopped fresh parsley salt and pepper Natchitoches Meat Pie pastry (recipe below) shortening for deep frying In a large skillet over low heat, melt the shortening and add the flour. Cook until the flour is a golden brown, stirring constantly. Add the beef, pork, onions, green onions, parsley, salt and pepper. Cook thoroughly until the meat is browned and the vegetables are clear and limp, about 25 minutes. Remove from heat and let cool. Roll the pastry thin and use a saucer to cut circles the same size as the saucer. Place meat mixture on 1/2 of the circle. Fold the dough over. Dampen the edges with water and crimp with a fork around the joined edges. Fry in deep fat until the pies are a golden brown (you may bake if you prefer). Makes 18 pies. Pastry 4 cups flour 2 tsp. baking powder. 1/2 cup melted shortening (do not use cooking oil) 2 eggs 1 tsp. salt milk Sift together the flour and baking powder into a mixing bowl. Add the melted shortening and then the eggs and salt. Mix together. Add enough milk to make a stiff dough. Roll the dough thin, and follow directions in the Meat Pie recipe. Makes enough for 18 meat pies.