Page 154 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Natchitoches Meat Pies

Submitted By Pamela Ann Gatlin Schulz

Natchitoches, Louisiana, is the oldest town in the
Louisiana Purchase. In addition, it is home to the
oldest and largest Creole settlement outside of
New Orleans. We believe the meat pies, a tradition
on Christmas Eve, were brought to Louisiana by the
Cajuns upon their exile from Nova Scotia in 1750.

Ingredients:

2½ cups all-purpose flour
½ cup shortening
1 tsp sugar
½ cup milk
1 tsp salt

In a bowl combine flour, sugar, and salt. Pour into a
food processor with the blade attachment. Add
shortening in small chunks while processor is on.
Mix well until flour and shortening for pea-sized
balls, then add milk a little at a time until dough
forms together. Pour dough out on floured sheet
and roll out to 1/16" thick. Cut out 4" circles. Lightly
four both sides and reserve.

Meat Filling:
½ lb ground meat
½ lb ground pork - ask meat market
½ cup cooking oil
½ cup chopped onions
½ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
1 Tbsp diced garlic
2 cups beef stock
1 tsp cayenne
1 tsp salt
½ tsp black pepper
3 Tbsp bacon fat
2 Tbsp parsley flakes
2 small eggs, beaten
½ cup water

1. Add finely chopped pepper and onions to melted
fat in skillet. Add everything except meats and eggs
and cook for 5 minutes. Add meats and brown. Drain
in a colander and let cool before making pies.

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