Natchitoches Meat Pie

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) vegetable shortening, cold 1/4 cup (50g) vegetable shortening, cold
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 pound (450g) ground beef or pork 1 pound (450g) ground beef or pork
• 1/2 cup (80g) onion, finely chopped 1/2 cup (80g) onion, finely chopped
• 1/4 cup (40g) green bell pepper, finely chopped 1/4 cup (40g) green bell pepper, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Salt and pepper to taste
• For egg wash: For egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 14g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold butter and shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a skillet, cook the ground meat over medium heat until browned. Add the onion, bell pepper, and garlic, and cook until the vegetables are softened.
4. 4.
   Stir in the Cajun seasoning, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles with a diameter of approximately 4-5 inches (10-12cm).
7. 7.
   Place a spoonful of the cooled filling onto one half of each dough circle. Fold the other half over the filling, forming a half-moon shape. Press the edges together and crimp with a fork to seal.
8. 8.
   Place the pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
9. 9.
   Bake for 20-25 minutes, or until the pies are golden brown and crispy.
10. 10.
    Allow the pies to cool for a few minutes before serving. Enjoy!

Treat your ingredients with care...

• Ground meat — Use lean ground beef or pork for a healthier option. You can also mix both meats for a flavorful combination.
• Cajun seasoning — If you don't have Cajun seasoning on hand, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the filling.
• Make a double batch of the pies and freeze the extras for later. They can be reheated in the oven for a quick and delicious meal.
• Serve the Natchitoches Meat Pies with a side of hot sauce or remoulade sauce for an extra burst of flavor.
• Experiment with different fillings such as shrimp, crawfish, or a vegetarian mix of mushrooms and bell peppers.
• If you prefer a lighter crust, you can use puff pastry instead of the traditional pie crust.

Serving advice

Serve the Natchitoches Meat Pies warm as an appetizer or main course. They are perfect for parties, picnics, or as a comforting snack.

Presentation advice

Arrange the Natchitoches Meat Pies on a platter, garnished with fresh parsley or green onions for a pop of color. Serve them alongside a dipping sauce or condiments for an inviting presentation.