Recipe - Natchitoches Hot Meat Pies

PASTRY
4 cup All purpose flour
2 teaspoon Baking powder
1 teaspoon Salt
One half cup Shortening; melted, not oil
2 lg Eggs; lightly beaten
Cold milk

MEAT FILLING
2 tablespoon Bacon; minced
2 tablespoon All purpose flour
One half pound Ground beef
1 One half pound Ground pork
2 lg Onions; chpd
3 Ribs celery; chpd
1 bn Scallions; chpd
One fourth cup Parsley; chpd
One half teaspoon Pepper
One half teaspoon Cayenne
1 teaspoon Salt
1 teaspoon Dried thyme
One fourth teaspoon Oregano
1 tablespoon Tabasco
Oil for frying

Pronounced Nackatosh. Pastry: Sift flour, baking powder and salt in mixing
bowl; make a well in the center; stir in shortening and eggs. Add enough
milk to make a stiff dough. Chill at least 30 minutes or up to overnight.
Filling: Cook bacon, add flour; cook until golden brown, stirring
constantly. add beef and pork; cook until brown and roux is absorbed. Add
onions, celery, scallions, parsley and seasonings; cook until vegetables
are limp. Set aside to cool. Roll pastry thin and cut out 6" circles using
a saucer; fill with 1 1/2T meat mixture (don't overfill or pastry will
split). Dampen dough edges with water; fold pastry over filling. Crimp
edges with a fork. Deep fry until golden or bake 400 F.

MC shared by Sherilyn Schamber, April 1998

Recipe by: Miss Ruby's American Cooking

Posted to MCRecipe Digest by Sherilyn Schamber sherilyn@inreach.com on
Apr 20, 1998