Natchitoches Meat Pies Recipe

Ingredients

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• Natchitoches Meat Pies shopping list
• thanks to shopping list
• Author: NOLA Cuisine shopping list
• Recipe type: Appetizer shopping list
• These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I like them as an Hors d’oeurve for holiday parties. I served these tonight with a Creole Mustard Aioli for dipping. shopping list
• Ingredients shopping list
• •For the Filling shopping list
• •2 Tbsp butter shopping list
• •½ lb Ground beef shopping list
• •½ lb Ground Pork shopping list
• •½ Cup Spanish Onion, finely diced shopping list
• •½ Cup Red bell pepper, finely diced shopping list
• •¼ Cup celery, finely diced shopping list
• •½ Cup Green Onions shopping list
• •3 Garlic cloves, minced shopping list
• •2 Tbsp Homemade Worcestershire Sauce shopping list
• •1 Tbsp Crystal Hot Sauce shopping list
• •Kosher salt, black pepper, and cayenne to taste. shopping list
• •½ Cup beef stock shopping list
• •⅛ Cup All Purpose Flour shopping list
• •Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature. shopping list
• •For the dough: shopping list
• •4 Cups All Purpose Flour shopping list
• •2 tsp Iodized Salt shopping list
• •1 tsp baking powder shopping list
• •½ Cup Lard shopping list
• •1 Egg shopping list
• •1 Cup Milk shopping list
• •Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough. shopping list
• •Cut the dough in half then roll it out to ⅛ inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market coffee can. shopping list