Natchitoches Meat Pies Recipe Meat pie, Cooks country recipes
Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18 pies. Mrs. L.J. Melder. Meat Pie Filling1 teaspoon shortening1 pound.
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4.6 Baking the pies. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the assembled meat pies on the baking sheet, leaving some space between each pie. Bake for approximately 25-30 minutes or until the pies are golden brown and the filling is heated through. 5.
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The Natchitoches meat pie is a regional meat pie from northern Louisiana, United States. It is one of the. The Times Picayune of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over 1,000 recipes. Natchitoches meat pies are found in other parts of Southern Louisiana as well as sold at food booths at.
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Natchitoches meat pies are savory deep-fried meat turnovers from Louisiana.
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Meat pie Find the recipe here Flickr
Whisk together eggs and milk in a small bowl, and stir egg mixture into flour mixture until a shaggy Dough forms. Transfer to a lightly floured work surface; knead until soft and smooth, about 1 minute. Shape into a disc; cover tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes or up to 1 day.
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Step 10: Roll out the dough to about ⅛" thick. Use a 4-inch biscuit cutter to cut a circle. Step 11: Add about 3 tablespoons of the meat mixture and brush a little egg wash around the inside edge. Step 12: Fold the dough over itself to create a semi-circle press down to seal the edges with the tines of a fork.
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Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the.
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Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown. In a bowl, combine the mayonnaise, buttermilk, sour cream.
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Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to.
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Add 1 quart oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Place 4 pies in oil and fry until golden brown, 3 to 5 minutes per side, using slotted spatula or spider to flip. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
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mix flour & baking powder; together add shortening, then eggs. add milk to make a stiff dough. roll very thin about 1/8" thick. use a saucer to cut circles of dough. fill 1/2 full. fold dough over and dampen edges w/ water. crimp w/ fork. Fry in deep fryer till golden brown. keep warm till served.
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MAKE THE DOUGH: Mix the flour, salt, and baking powder in a large mixing bowl. Add the shortening and toss gently, to combine. Using a pastry blender, cut the fat into the flour until the mixture resembles a coarse meal. Whisk the egg in a small bowl. Measure the milk into a 1 cup glass measure and stir in the egg.
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Frying. Heat oil to 375 degrees. Place pies into hot oil for about 8-9 minutes (about 5 minutes for our Mini pies), till golden brown. Remove from oil and drain on absorbent paper. Serving Suggestions: All the pies are delicious by themselves, but they also go great with a variety of dipping sauces. The Crawfish Pies are especially good with a.
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Steps for Making Natchitoches Meat Pies. Cook the beef, pork and onion mixture; refrigerate or allow to cool. Make the pastry dough; cut out 7" rounds (cut out 4" inch rounds if you want a smaller meat pie); refrigerate covered in plastic wrap for about 20 minutes. Assemble the meat pies; refrigerate for 15-20 minutes.
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Cut the dough into 24 equal pieces. On a work surface that's lightly dusted with flour, roll each piece out to form a 5½- to 6-inch round. Place 2 tablespoons of the meat mixture slightly off-center on a round of dough. Fold the dough over to make the edges meet, and crimp the edges with the tines of a fork to seal them.
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In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine. In a large saucepan, heat remaining 1 tablespoon oil over medium heat.
