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Natchitoches Meat Pies

  Shortening 2 Teaspoon
  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
  Salt 1 Teaspoon
  Rubbed sage 1⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Red pepper 1 Dash
  Pastry 1
  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 375°.
Fry pies in hot oil until golden, turning once.
Drain on paper towels.

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Natchitoches Meat Pies Recipe