Natchitoches Meat Pies

Ingredients

• •1 tablespoon vegetable oil
• •1 pound ground beef
• •1 pound ground pork
• •1 bunch green onions
• •1 small bell pepper
• •1 large garlic clove
• •¼ teaspoon red pepper flakes
• •salt and pepper
• •4 cups all-purpose flour
• •2 teaspoons salt
• •1 teaspoon baking powder
• •½ cup shortening
• •2 eggs
• •1 cup milk

Method

Adapted from foodista.com

1. 1Pour vegetable oil in a large frying pan set over medium high heat.
2. 2Brown meat in oil.
3. 3Add the onion and bell pepper; cook, stirring frequently until vegetables are soft, approximately 5 minutes; add garlic and sauté for 1 minute longer.
4. 4Add red pepper flakes and salt and pepper to taste.
5. 5Set aside until ready to use.
6. 6Sift flour, salt and baking powder together into a large bowl or in the bowl of a food processor (this makes quick work of this step).
7. 7Process or cut in shortening by hand until it looks like cornmeal.
8. 8Stir the eggs and milk together before slowly stirring into the flour mixture.
9. 9Mix well to form a soft dough.
10. 10Divide the dough into 16 equal portions.
11. 11Dust a clean dry surface with flour.
12. 12Roll each dough portion into a ball.
13. 13Place each ball on the floured surface one at a time before rolling it into a circle about 6-8 inches in diameter.
14. 14Spoon approximately 2 heaping tablespoons of the meat mixture onto one side of the circle, leaving a 1-inch clean edge all around.
15. 15Brush edges with a little warm water.
16. 16Fold the circle over the meat mixture matching the edges, forming a semi-circle.
17. 17Fold the edges in half up towards the meat leaving a ½" edge.
18. 18Press the edge with the tines of a fork to crimp.
19. 19Repeat with the remaining meat and dough.
20. 20Heat deep fryer oil or pour enough oil into a medium size frying pan to come up to a 1-inch depth in the pan.
21. 21Heat over medium high heat.
22. 22When the oil is hot and shimmering place 1-2 pies in the pan.
23. 23Fry to a golden brown on each, approximately 3 minutes or so.
24. 24Remove from the heat.
25. 25Drain on paper towels.
26. 26Serve hot or at room temperature.