NATCHITOCHES MEAT PIES|
1 1/2 lb. ground beef
1 1/2 lb. ground pork
1 c. chopped green onions
1 Tbsp. salt
1 pod garlic, minced
1 bell pepper, chopped
1 tsp. black pepper
1 1/2 tsp. cayenne
1/3 c. flour
1 tsp. to 1 Tbsp. shortening
4 c. plain flour
2 tsp. salt
1 tsp. baking powder
1/2 c. shortening
1 c. milk
Filling: Melt shortening in heavy pot. Add meat,
chopped vegetables and seasonings. Stir over medium heat until
meat loses color and vegetables are done. Sift flour over meat
and stir well. Cool and drain in a large colander.
Crust: Sift dry ingredients together. Cut in shorten-
ing. Beat egg and add to milk. Work gradually into dry
ingredients until proper consistency to roll. Roll 1/2 at a
time on floured board very thin. Cut in 5-inch circles with a
saucer for a guide. (Three-inch circle for cocktail size. Use
large biscuit cutter.)
Assembly: Place 1 tablespoon of filling on one side of
circle. (One teaspoon for smaller size.) Moisten edges; fold
over meat and crimp edge with moistened fork. Prick top twice
Frying: Fry in deep fat, about 350 degrees, until golden
brown. Meat pies freeze well; freeze on cookie sheets and
store in plastic bags. Do not thaw before cooking.
Note: Double amount of crust needed for cocktail size
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