NATCHITOCHES MEAT PIES
Make and share this Natchitoches Meat Pies recipe from Food.com.
Provided by Chef Joseph Davis
Categories Lunch/Snacks
Time 1h30m
Yield 15 pies, 15 serving(s)
Number Of Ingredients 17
Steps:
- filling: make a roux of flour & shortening.
- add all other ingredients, cover and cook on LOW heat for 30 minute.
- drain off fat.
- cool while making pastry.
- Pastry.
- mix flour & baking powder; together add shortening, then eggs.
- add milk to make a stiff dough.
- roll very thin about 1/8" thick.
- use a saucer to cut circles of dough.
- fill 1/2 full.
- fold dough over and dampen edges w/ water
- crimp w/ fork
- Fry in deep fryer till golden brown.
- keep warm till served.
Nutrition Facts : Calories 384.5, Fat 19.7, SaturatedFat 6.5, Cholesterol 81.7, Sodium 339, Carbohydrate 31.1, Fiber 1.8, Sugar 1.9, Protein 19.6
NATCHITOCHES MEAT PIES
Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings. The original Louisiana version is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. Although most cultures had meat pies, many dating from the Middle Ages, one of the most famous in Louisiana is the salmis or game pie usually served at Christmas.
Provided by Chief Teer
Categories Cajun
Time 1h45m
Yield 15-18 pies, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
- Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
- Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
- Pie may also be deep-fried.
Nutrition Facts : Calories 777.6, Fat 61.3, SaturatedFat 15.1, Cholesterol 106.2, Sodium 869.9, Carbohydrate 35.5, Fiber 1.5, Sugar 4.5, Protein 20.9
NATCHITOCHES MEAT PIES
This recipe comes from an old church cookbook of mine. Natchitoches meat pies are a Louisiana specialty. I haven't made this recipe myself, but every Natchitoches meat pie I've had has been delicious!
Provided by bunkie68
Categories One Dish Meal
Time 1h
Yield 18 pies
Number Of Ingredients 13
Steps:
- To make the filling: Make a roux of shortening and flour.
- Add all other ingredients and salt and pepper to taste.
- Allow to cook thoroughly, and let cool before placing on dough.
- To make the dough: Sift flour, baking powder, and add shortening and then eggs.
- Add enough milk to make a stiff dough.
- Roll very thin, and use a saucer to cut a circle of dough the same size as the saucer.
- Fill half of the circle with meat mixture, fold dough over, and press closed with a wet fork.
- Fry in deep fat until golden brown.
Nutrition Facts : Calories 394.9, Fat 24.6, SaturatedFat 7.6, Cholesterol 76.2, Sodium 223.8, Carbohydrate 24.1, Fiber 1.2, Sugar 1, Protein 18.3
NATCHITOCHES MEAT PIES
Steps:
- In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
- Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.
- In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
- Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
NATCHITOCHES MEAT PIES
Every culture/ethnic group seems to have its own version of meat pies. In Latin America, it's the empanada. In Louisiana, it's the meat pie! This yummy version is different than others I've seen on Food.com, and is originally from a cooking blog.
Provided by Jostlori
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- FILLING:.
- Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more.
- Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly.
- Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.
- DOUGH:.
- Combine the dry ingredients in a mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces.
- Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
- Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or into 3 inch circles if using for appetizers.
- ASSEMBLE:.
- Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
- Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.
Nutrition Facts : Calories 1111.3, Fat 56.8, SaturatedFat 23.5, Cholesterol 174.1, Sodium 1719.4, Carbohydrate 108.1, Fiber 4.7, Sugar 3.4, Protein 38.3
MEAT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h50m
Yield 20 meat pies
Number Of Ingredients 15
Steps:
- For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
- Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
- Preheat the oven to 400 degrees F.
- To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
- Bake until golden brown, 10 to 12 minutes.
NATCHITOCHES MEAT PIES
A wildly popular treat from Natchitoches, Louisiana--the oldest settlement in the Louisiana Purchase. To get the real thing, stop by Lasyone's if you are ever in the area. The recipe is a closely guarded secret. Here is an interpretation by James Villas, in his book, The Glory of Southern Cooking.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 2h
Yield 18 pies
Number Of Ingredients 16
Steps:
- Make the filling: heat the oil in a large skillet over medium heat; add in beef, pork, scallions, and garlic; cook/stir and break up the meats, until the beef loses its red color.
- Add in the remaining filling ingredients; continue to cook and stir, until the mixture is almost dry, about 10 minutes.
- Transfer to a bowl, let cool, then chill.
- 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.
- Add in the egg and milk; stir until a ball of dough forms.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 261.4, Fat 21.7, SaturatedFat 5.2, Cholesterol 42.5, Sodium 249.1, Carbohydrate 6.6, Fiber 0.3, Sugar 0.1, Protein 9.9
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