Natchitoches Meat Pies

* Exported from MasterCook *

Natchitoches Meat Pies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Mexican
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 1/2 Pounds Ground beef
1 1/2 Pounds Ground pork
1 Cup Green onions -- chopped
1 Tablespoon Salt
1 Teaspoon Coarse ground black pepper
1 Teaspoon Coarse ground red pepper
1/2 Teaspoon Cayenne pepper
1/3 Cup All-purpose flour
Crust:
2 Cups Self-rising flour
1/2 cup Crisco -- not
1 Egg -- beaten
3/4 Cup Milk

Combine beef, pork, onions and seasonings in a large Dutch oven. Cook
over medium heat, stirring until the meat loses its color. Do not over
cook the meat. Sift the flour over meat mixture, stirring often, until
well combined with the meat. Remove from heat and cool to room
temperature. Place meat in a large colander to drain off excess grease.
Sift flour and cut shortening into flour. Add beaten egg and milk. Form
dough into a ball. Roll about half the dough at a time on a lightly
floured board or pastry cloth. Cut dough into a 5 to 5-1/2 inch circle.
To assemble, place a heaping tablespoon of filling on one side of the
pastry round. Dampen edge of pie containing meat with fingertips, fold top
over meat and crimp with fork dipped in water. Prick twice on top with
fork. Fry in deep fat fryer at 350 degrees until golden brown. Notes: Pies
freeze well in plastic sandwich wrap. To fry frozen pies, do not thaw
before frying.





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