Natchitoches Meat Pies

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Ingredients

  • 0.50 lb ground meat
  • 0.50 lb ground pork
  • 0.50 cup cooking oil
  • 0.50 cup onions
  • 0.50 cup celery
  • 0.25 cup green bell peppers
  • 0.25 cup red bell peppers
  • 1 tablespoon garlic
  • 2 cups beef stock
  • 18 inches shortcrust
  • 1 eggs
  • 0.50 cup water
  • 1 to taste salt and black pepper

Use imperial measurements

Method

How to make Natchitoches Meat Pies

  • 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 fro
  • 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
  • Pie may also be deep-fried.

(Courtesy of Food.com)

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