The Mini Natchitoches Meat Pie A Southern Discourse Recipes

NATCHITOCHES MEAT PIES

Natchitoches Meat Pies image

The Natchitoches meat pies are famous in Louisiana and a 'must eat' when there. They are so good and a perfect little lunch. Cook time is an estimate, keep an eye on them.

Provided by kehn

Categories Meat and Poultry Recipes Pork Sausage

Time 1h25m

Yield 15

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

Steps:

Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 13.3 g, Cholesterol 35.9 mg, Fat 26.6 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.1 g, Sodium 454.7 mg, Sugar 0.4 g

NATCHITOCHES MEAT PIES

Natchitoches Meat Pies image

Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings. The original Louisiana version is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. Although most cultures had meat pies, many dating from the Middle Ages, one of the most famous in Louisiana is the salmis or game pie usually served at Christmas.

Provided by Chief Teer

Categories Cajun

Time 1h45m

Yield 15-18 pies, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb ground meat
1/2 lb ground pork
1/2 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon diced garlic
2 cups beef stock (see recipe)
2 (9 inch) pie crusts
1 egg
1/2 cup water
salt and black pepper

Steps:

Preheat oven to 400 degrees F.
In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
Pie may also be deep-fried.

Nutrition Facts : Calories 777.6, Fat 61.3, SaturatedFat 15.1, Cholesterol 106.2, Sodium 869.9, Carbohydrate 35.5, Fiber 1.5, Sugar 4.5, Protein 20.9

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