Recipe courtesy of Clida Ellison

Clida Ellison's Natchitoches Meat Pies

  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 2 hr 10 min
  • Yield: 20 meat pies
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Ingredients

Filling:

1 1/2 pounds ground beef

1 1/2 pounds ground pork 

1 cup chopped green onions 

1 tablespoon salt 

1 teaspoon freshly ground black pepper 

1 teaspoon crushed red pepper flakes 

1/2 teaspoon cayenne pepper 

1/3 cup all-purpose flour 

Crust:

1/3 cup shortening

2 cups self-rising flour, plus more for dusting 

1 large egg, beaten 

3/4 cup milk 

Vegetable oil, for frying 

Directions

Special equipment:
a deep-fry thermometer
  1. For the filling: Add the beef, pork, green onions, salt, pepper, crushed red pepper flakes and cayenne pepper to a large skillet and cook over medium-high heat until the meat is no longer pink. Add the flour and stir to combine. Cook 2 minutes more until the mixture is slightly thickened. Remove from the heat and let cool completely.
  2. For the crust: Line a cookie sheet with waxed paper. In a large bowl, cut the shortening into the flour using a fork until the mixture is crumbly like coarse cornmeal. Add the egg and milk and stir together until the mixture forms a dough. Bring the dough together to form a ball and cut it in half. Roll out each half on a lightly-floured surface to 1/8-inch thick. Use a 5-inch round cookie cutter or the top of a drinking glass to cut out 10 circles from each piece of dough, placing them on the prepared cookie sheet.
  3. Fill a large heavy stockpot 2/3 of the way with the oil and set over medium-high heat until reaches 350 degrees F on a deep-fry thermometer.
  4. Place a heaping tablespoon of the filling on one side of a dough circle. Fold the dough over to form a half moon. Press the edges together and seal using the tines of a fork. Repeat with the remaining dough circles and filling. Prick each meat pie with a fork. Fry 2 to 3 meat pies at a time until golden brown, 3 to 4 minutes per side,. Drain on a paper towel-lined plate and serve hot.

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