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