Natchitoches Meat Pies
|All purpose flour||2 Teaspoon|
|Ground pork||1 1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Onions||2 Large, finely chopped|
|Green onions||6 , chopped|
|Chopped fresh parsley||1 Tablespoon|
|Rubbed sage||1⁄4 Teaspoon|
|Garlic salt||1⁄8 Teaspoon|
|Red pepper||1 Dash|
|Vegetable oil||1⁄4 Cup (4 tbs) (for shallow frying)|
Combine shortening and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is the color of a copper penny.
Add pork, beef, onions, parsley, and seasonings.
Cook over medium heat until meat is browned and onions are tender, stirring occasionally.
Drain well and cool.
Divide pastry into 22 equal portions.
Roll out each portion into a 5-inch circle.
Place about 2 tablespoons meat mixture in center of each circle, and fold pastry in half.
Moisten edges with water, and press with a fork to seal.
Heat 1 inch of oil to 375Â°.
Fry pies in hot oil until golden, turning once.
Drain on paper towels.