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Natchitoches Meat Pies

Source of Recipe

Recipe by John Folse (name of cookbook unknown)


List of Ingredients

1/2 pound ground beef
1/2 pound ground pork
1/2 cup cooking oil
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tbsp diced garlic
2 cups beef stock
2 (9-inch) pie shells
1 egg
1/2 cup water
1/2 cup milk
salt and cracked black pepper to taste


Recipe

Preheat oven to 400 degrees F. In a ten inch saute pan, heat oil over medium high heat. Saute beef and pork until golden brown, stirring constantly, until all liquid has evaporated. Add onions, celery, bell peppers and garlic. Saute 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 edges of 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.

(Note: I find it easier to cut the pie dough circles into quarters, rather than halves, and work with smaller pies. - Teresa)