Natchitoches Meat Pies

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 3/4 lb ground chuck
• 3/4 lb ground lamb
• 1/2 cup chopped scallion (part of green tops included)
• 1 -2 garlic clove, minced
• 1 teaspoon salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1/4 teaspoon cayenne pepper (to taste)
• 2 tablespoons all-purpose flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons vegetable shortening
• 1 large egg, beaten
• 1/3 cup milk
• 1 cup peanut oil, for frying

Recipe

• 1 make the filling: heat the oil in a large skillet over medium heat; add in beef, lamb, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color.
• 2 add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.
• 3 transfer to a bowl, let cool, then chill.
• 4 make the pastry: sift the flour,baking powder, and salt into a mixing bowl, add in the shortening, and cut with a pastry blender until the mixture resembles coarse cornmeal.
• 5 add in the egg and milk; stir until a ball of dough forms.
• 6 transfer the dough to a lightly floured surface, roll out about 1/2 inch thick, and using the lid of a coffee can, cut out rounds of dough.
• 7 to assmble: place a heaping tablespoon of filling on one side of each round of dough; with your fingertips, dampen the pie edges with water, fold the other sides of dough over the filling, and seal the edges with a fork dipped in water; prick twice with a fork on top.
• 8 to fry: heat the oil in a medium cast-iron skillet to about 350°; quickly fry each pie until golden, about 2 minutes on each side, and drain briefly on paper towels; serve hot.