Saturday, December 5, 2015

Natchidoches Meat Pies


Meat pies are a staple of many cultures.  Eastern countries have meat contained in rice balls and buns.  The UK's interpretation is a traditional pie (in crust and shape).  The Spanish/Portuguese variant is a crescent-shaped pie called an empanada.  This style of pie is the basis for Louisiana-style (nearly identical to Nigerian-style) meat pies.

  


You begin with your base ingredients for a biscuit dough.

 Mix thoroughly and roll out into a sheet.
  


Using a circular cutter (plastic top from Crisco or icing container), cut dough into rounds.

Now, we cook the filling.  Pick your favorite spices, meats, and vegetables.  There are no rules with this part.  Brown the meat in a pan (we used ~1 lb of breakfast sausage and ~1 lb of ground beef).  Remove the meat and cook down the veggies in the remaining fat (we used an onion).



 Stir the meat and veggies back together and start loading the pies with a heaping spoonful.






Don't forget to cut vent holes in the tops.

Also, brush on an egg wash (1 egg + splash of milk).


Bake at 350 degrees until golden brown and delicious.






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