Natchitoches Meat Pies

You have not lived until you enjoy Natchitoches Meat Pies!

I make these and freeze them for later.

Natchitoches Meat Pies

Ingredients

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder ( I am heavy on the garlic)
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

Note:  I make my own pie dough just use the recipe off the back of the Crisco can. I make about 4 dozen of these at  time.  Serve some, freeze some.


Directions

Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes.
Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat.

Cool to room temperature.

On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round  cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling  in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers.
Repeat to make 15 pies, re-rolling dough scraps as needed.
Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
Deep fry pies in small batches until golden brown, 3 to 4 minutes.
Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C)  oven 15 to 20 minutes, or until golden brown.


They are good with salsa or plain.  I like a mine with more heat so I add some cayenne.

Enjoy!

Margie