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NATCHITOCHES MEAT PIES
Meat pie filling Meat pie filling
1 tsp. shortening Melt shortening in heavy pot. Add
1 lb. ground beef meat. Cook until pink is gone. Add
1 lb. ground pork meat vegetables and season to taste.
1 bunch green onions, chopped (Season well, as meat will lose seasoning
1 pod garlic, minced during frying.) When meat is completely
1 bell pepper, chopped done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.
1 medium onion, chopped
Salt, black pepper and red pepper Meat pie crust
to taste Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry
1 tsp. flour ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into
rounds using a saucer as a guide.
Meat pie crust
1 quart plain flour To assemble, place a large tablespoon of prepared (completely cooled) meat along edge and
2 tsp. salt halfway in the center of round dough. Fold the other half over, making edges meet and seal with
1 tsp. baking powder water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot.
½ cup + 1 tbsp. shortening Makes approximately 18.
2 eggs
1 cup milk Recipe courtesy of Mrs. L.J. Melder, Natchitoches, LA
NATCHITOCHES
Established in 1714, Natchitoches (pronounced “Nack-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!
800-259-1714 | Natchitoches.com
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