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Thursday, August 27, 2015

Natchitoches Meat Pies

Ingredients

  • Servings: 15
  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 1 onion, chopped
  • 1 pound bulk lamb sausage
  • 1 pound ground beef
  • 1 teaspoon cajun seasoning
  • 1 pinch garlic powder
  • 1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
  • 1 quart vegetable oil for deep frying

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins

  • heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from to a nutty brown color, 2 to 3 minutes. stir in onion and cook until transparent, about 5 minutes. add meats and brown until no longer pink, 10 to 12 minutes; stir in cajun seasoning and garlic powder; drain fat. cool to room temperature.
  • on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. place a heaping tablespoon of meat filling in the center of each round. fold dough over filling and seal edges closed by pressing with a fork or fingers. repeat to make 15 pies, re-rolling dough scraps as needed.
  • heat oil for frying in deep fryer to 375 degrees f (190 degrees c).
  • deep fry pies in small batches until golden brown, 3 to 4 minutes. drain on paper towels. or bake pies on greased cookie sheets in preheated 350 degree f (175 degrees c) oven 15 to 20 minutes, or until golden brown.

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