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Natchitoches Meat Pies

Natchitoches Meat Pies recipe
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Natchitoches, Louisiana, is the home of these famous Natchitoches Meat Pies, which have been popular there since before the Civil War.

Ingredients

Units Scale
Pastry 8 cups all-purpose flour 2 teaspoons baking powder 4 teaspoons salt 1 cup shortening 2 eggs, beaten 2 1/4 cups milk Filling 1 pound lean ground beef 1 pound lean ground pork 1 medium onion, chopped 1 green bell pepper, chopped 1 bunch scallions, chopped 4 to 5 cloves garlic, minced 1 tablespoon all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1/4 to 1/2 teaspoon red pepper Pastry Vegetable oil Pepper Jelly (optional) 2 cups finely chopped bell peppers 20 to 25 jalapeño peppers, some but not all of the seeds removed 7 1/2 cups granulated sugar 1 1/2 cups white vinegar 1 (6 ounce) box Certo pectin

Instructions

Pastry

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Filling

Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles.

Remove from skillet; drain, reserving drippings in skillet. Set aside.

Sauté onion and next 3 ingredients in skillet until tender.

Return meat to skillet; stir in flour and seasonings. Set aside.

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6 inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork.

Repeat procedure with remaining dough portions and meat mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F.

Fry about 4 pies at a time until browned, turning once.

Drain on paper towels.

Serve immediately with Pepper Jelly, if desired.

Pepper Jelly

Chop peppers very fine. Place peppers, sugar and vinegar in a tall pot and bring to a boil. Boil for 7 to 8 minutes, then add both pouches of Certo pectin. Boil for 1 to 1 1/2 minutes. Put into sterilized jars and seal.

Serve Pepper Jelly with Natchitoches Meat Pies.

Notes

Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer.

To serve, thaw pies overnight in refrigerator, and fry as directed in instructions.

Find it online: https://simplygreatrecipes.com/natchitoches-meat-pies/