Natchitoches Meat Pies

TOTAL TIME: 2 hr 40 min
Prep: 1 hr 15 min
Inactive Prep: --
Cook: 1 hr 25 min
YIELD: 2 dozen meat pies
LEVEL: --

ingredients

  • 1 pound ground round beef
  • 1/2 pound ground pork
  • 1 teaspoon vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped celery
  • 1 1/2 teaspoons salt
  • 1 teaspoon Essence (recipe follows)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped garlic
  • 1 tablespoon flour
  • 1 cup water
  • 1/4 cup chopped green onions
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 6 tablespoons shortening
  • 3/4 cup milk
  • Oil for frying
  • 1 recipe of Creole Tartar Sauce, recipe follows* see below
EMERIL'S "ESSENCE" CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
CREOLE TARTAR SAUCE:
  • 1 egg*
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1 cup olive oil
  • 1/4 teaspoon cayenne
  • 1 tablespoon Creole or whole-grain mustard
  • 1 teaspoon salt
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Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Preheat the fryer. In a large saute pan, over medium heat, add the oil. When the oil is hot add the meat and brown, stirring and cooking for 5 minutes. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 12 minutes. Add the garlic and cook 2 minutes longer. Dissolve the flour in the water, making a slurry, and add to the meat mixture. Stir until the mixture thickens slightly. Remove from the heat and cool. In a mixing bowl, sift the flour, salt and baking powder together. Cut the shortening into flour mixture, until it resembles coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick, yet workable dough. Form into a ball and cut into 24 equal pieces. Dust each piece with a little flour, roll each piece into a 2 to 3-inch round. Place a heaping tablespoon of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork. Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season with Essence. Serve the meat pies with the Creole Tartar Sauce.

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