Cajun Pork And Beef Pie With Savory Cream Cheese Topping Recipes

CAJUN BEEF CASSEROLE

Steps:

• Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

LOUISIANA FRIED MEAT PIES WITH CAJUN TARTAR SAUCE

Steps:

• In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
• Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
• Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
• In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
• Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
• Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
• Instructions for Cajun Tartar Sauce:.
• Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING

Steps:

• For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick. Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven. Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool. For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy. Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes. Let pie cool for 10 minutes. Cut into wedges and serve

CAJUN PORK AND BEEF PIE WITH SAVORY CREAM CHEESE TOPPING RECIPE - (4/5)

Steps:

• For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle. Beat at high speed until creamy and fluffy. Beat in egg and milk, then reduce speed to medium and add flour, scraping down the side of the bowl and beating only until incorporated; do not over-mix. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Adjust oven rack to lower-middle position and preheat oven to 350°F. Spray the sides and bottom of an 8-inch springform pan with cooking spray. Remove dough from refrigerator and set on a lightly floured work surface. Using a rolling pin, roll the dough out to a 10 1/2-inch circle about 1/4-inch thick. Press dough into bottom and sides of prepared springform pan. Trim overhanging dough, and prick dough all over with a fork. Top with pie weights or dried beans and bake for 20 minutes. Remove weights and continue to bake for 10 minutes longer. Remove from oven. Meanwhile, For the Filling: Melt butter in a large sauté pan over medium heat. Add onions and celery and cook, stirring periodically, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking for 1 minute. Add pork, beef, thyme, cayenne, black pepper, pimentón, and oregano and cook, stirring and breaking up meat into bits, until meat is browned and cooked through, about 5 minutes longer. Add potatoes, Worcestershire sauce, vinegar, and broth. Cook over medium heat, stirring often, for 10 minutes. Transfer filling to a strainer to drain off excess liquid. Let cool. For the Cream Cheese Topping: Add cream cheese, heavy cream, thyme, and lemon zest to a medium bowl. Season with salt and pepper and beat using a handheld mixer until creamy. Spoon filling into crust and top with cream cheese, taking care to spread it evenly over the whole surface of the pie. Bake until top is browned and bubbly, about 50 minutes. Let pie cool for 10 minutes. Cut into wedges and serve.

CAJUN MEAT PIE OR PASTIES (SEASONED PORK, BEEF & VEGETABLES)

Steps:

• Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
• Add the egg, vanilla, and milk and beat until blended.
• Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
• With floured hands, shape the dough into a round, flat patty.
• Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
• In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
• Reduce heat to medium and add the pork, garlic, and seasonings.
• Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
• Add the beef and mix thoroughly.
• Lower the heat and let simmer for 5 minutes, stirring often.
• Mix in the potatoes and the stock.
• Cook for 10 minutes over med-low heat, stirring often.
• Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
• On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
• If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
• Refrigerate dough for 15 minutes.
• Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
• Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
• Let cool for 5 minutes.
• In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
• Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
• Bake at 350F until the crust is golden brown (40-45 minutes).
• Let cool 10 minutes before serving.
• If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
• Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
• Fold the circle in half over the filling and seal by pressing the edge with a fork.
• Trim the edge to 1/4".
• In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
• Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
• Serve immediately.

CAJUN CHICKEN POT PIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
• Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center, about 7 minutes. Add the portobello mushrooms; cook and stir until the mushrooms are tender. Stir in the cream of chicken and cream of mushroom soups, chicken broth, cream cheese, and tomatoes. Stir in more chicken broth if the mixture becomes too thick. Stir in the mixed vegetables and red pepper flakes.
• Pour chicken mixture into the prepared pan, reserving any leftover filling. Place the top crust on top, crimping the edges of the crusts to seal. Poke 4 to 5 holes in the top crust. Cover loosely with aluminum foil.
• Bake in the preheated oven until golden brown, about 45 minutes. Serve with the leftover chicken mixture.