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LASYONE’S FAMOUS MEAT PIES

Serves approximately 18
Meat Pie Filling
1 tsp. shortening
1 lb. ground beef Meat pie filling
Melt shortening in heavy pot.
1 lb. ground pork meat
Add meat. Cook until pink is
1 bunch green onions,
gone. Add vegetables and
chopped
season to taste. (Season well,
1 pod garlic, minced
as meat will lose seasoning
1 bell pepper, chopped
during frying.) When meat is
1 medium onion, chopped
completely done and vegetables
Salt, black pepper,
glazed, remove from heat and
and red pepper to taste
drain excess liquid. Stir in
1 tsp. Flour
1 tbsp. flour.
Meat pie crust
4 cups plain flour Meat pie crust
Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry
2 tsp. salt
ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds
1 tsp. baking powder
using a saucer as a guide. To assemble, place a large tbsp. of prepared (completely cooled) meat
½ cup + 1 tbsp. shortening
along the edge and halfway in the center of the round dough. Fold the other half over, making edges
2 eggs
meet and seal with water. Form edges with a fork. Drop in deep fat and cook until golden brown. Drain
1 cup milk
and serve hot.

Recipe courtesy of Mrs. L.J. Melder, Natchitoches, LA

NATCHITOCHES

Established in 1714, Natchitoches (pronounced “Nak-a-tish”) is the oldest permanent
settlement in the Louisiana Purchase and a one-of-a-kind community full of culture, history,
recreation, architecture, dining, shopping and more!
318-442-9546 | Natchitoches.com

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