Natchitoches Hot Meat Pies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | American | Ground beef, Meal pies, Pork, Restaurant/ | 18 | Servings |
INGREDIENTS
| 4 | c | All purpose flour |
| 2 | t | Baking powder |
| 1 | t | Salt |
| 1/2 | c | Shortening, melted not oil |
| 2 | Eggs, lightly beaten | |
| Cold milk | ||
| 2 | T | Bacon, minced |
| 2 | T | All purpose flour |
| 1/2 | lb | Ground beef |
| 1 1/2 | lb | Ground pork |
| 2 | Onions, chpd | |
| 3 | Ribs celery, chpd | |
| 1 | Scallions, chpd | |
| 1/4 | c | Parsley, chpd |
| 1/2 | t | Pepper |
| 1/2 | t | Cayenne |
| 1 | t | Dried thyme |
| 1/4 | t | Oregano |
| 1 | T | Tabasco |
| Oil for frying |
INSTRUCTIONS
Pronounced Nackatosh. Pastry: Sift flour, baking powder and salt in mixing bowl; make a well in the center; stir in shortening and eggs. Add enough milk to make a stiff dough. Chill at least 30 minutes or up to overnight. Filling: Cook bacon, add flour; cook until golden brown, stirring constantly. add beef and pork; cook until brown and roux is absorbed. Add onions, celery, scallions, parsley and seasonings; cook until vegetables are limp. Set aside to cool. Roll pastry thin and cut out 6" circles using a saucer; fill with 1 1/2T meat mixture (don't overfill or pastry will split). Dampen dough edges with water; fold pastry over filling. Crimp edges with a fork. Deep fry until golden or bake 400 F. MC shared by Sherilyn Schamber, April 1998 Recipe by: Miss Ruby's American Cooking Posted to MC-Recipe Digest by Sherilyn Schamber <sherilyn@inreach.com> on Apr 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 179
Total Fat: 19.8g
Cholesterol: 54.9mg
Sodium: 508.6mg
Potassium: 150.7mg
Carbohydrates: 22.4g
Fiber: <1g
Sugar: <1g
Protein: 10.1g