Louisiana Natchitoches Meat Pies

Ingredients

• 1 tablespoon canola or vegetable oil
• 1 tablespoon butter
• 1/2 cup diced onions
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1/2 cup diced celery
• 1 tablespoon minced garlic
• 1/2 pound lean ground beef
• 1/2 pound ground pork
• Beef stock or broth, as needed
• Kosher salt, freshly ground black pepper, Cajun seasoning, hot sauce and/or cayenne pepper, to taste
• Cooking oil, if deep frying
• 1/2 cup lard or vegetable shortening
• 2-1/2 cups self-rising flour, divided
• 1 egg yolk
• 1/2 cup water

Instructions

1. 1

   In a heavy-bottomed sauté pan, heat oil and butter over medium-high heat.

2. 2

   Add onions, bell peppers, and celery and sauté about 5 minutes or until vegetables are softened. Last minute or so add the garlic.

3. 3

   Add the beef and pork and sauté until cooked through and most liquid has reduced down. Reduce to a low simmer and cook for about 60 minutes, adding small amounts of stock or broth as necessary to prevent sticking.

4. 4

   Season to taste with salt, pepper, Cajun seasoning, hot sauce and/or cayenne pepper. Remove from heat and let cool.

5. 5

   For the dough, cut shortening into 2 cups of the flour. Stir in egg yolk and 1/2 cup water to form a sticky dough.

6. 6

   Turn out onto a floured surface and sprinkle remaining flour on top, a little at a time, working it in until dough is smooth.

7. 7

   Roll dough to about 1/4-inch thickness and cut into 4 to 6 rounds.

8. 8

   Evenly distribute filling in center of each round, wet edges with water, fold over and gently seal with tines of fork. Place pies on a plate lightly sprinkled with flour and refrigerate for 10 minutes.

9. 9

   Bake or fry as noted below.