Natchitoches Meat Pies

INGREDIENTS

Filling

• 1 tsp olive oil

• 1/2 lb ground chuck

• 1/2 ground pork

• 1/2 cup finely chopped green bell pepper

• 1/2 cup finely chopped yellow onion

• 1/2 cup finely chopped celery

• 2 garlic cloves, minced

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper

• 1 bay leaf

• 1 cup beef stock

• 1/2 tsp Worcestershire sauce

• 2 tsp all-purpose flour

Dough

• 2 1/4 cups flour

• 1 1/2 tsp kosher salt

• 1/2 tsp baking powder

• 1 stick unsalted butter in small pieces

• 1 egg

• 1/2 cup ice water

• 2 tsp distilled vinegar

• 1 egg whisked with 1 tbs water

INSTRUCTIONS

1. Place the butter pieces in the freezer. Be sure to separate them so they are not clumped together.

2. Add oil to skillet and cook the meat thoroughly over medium-high heat, breaking it apart. Let the moisture evaporate then reduce the heat to medium and add the trinity, plus the garlic. Cook for 10 minutes.

3. Add the salt, pepper, cayenne, and bay leaf. Combine the Worcestershire sauce and beef stock, then pour half into the meat. Scrape the bottom to get all the bits off the skillet. Let the liquid evaporate, stirring frequently. Rapidly stir the flour into the remaining liquid then add to the skillet and cook for 5 minutes. Remove from heat.

4. Put the flour, salt, and baking powder in a food processor and pulse three times. Scatter the pieces of butter and pulse until everything comes together in pea-sized bits. In a bowl, combine the egg, water, and vinegar then add it to the flour and pulse to form a shaggy dough.

5. Put dough between plastic wrap and knead a few times, shape into a disk, wrap tight, and place in the refrigerator for 1 hour.

6. Preheat the oven to 400°F.

7. Remove dough and divide into twelve equal portions. Roll each into a 6" round less than 1/4 inch thick.

8. Place two tablespoons of meat on the bottom portion of the dough round, place your finger in the egg wash then paint around the edge of the circle. Fold the dough over in half then press to seal the edges. Cut two slits in the top, brush all with the remaining egg wash, then place on a parchment-lined cookie sheet and bake for 30 minutes or until golden brown.

9. You can fry these in 350º oil in a deep fryer, but do not cut the slits in them if you do. Fry till golden brown.

NOTES:

You can use the Pillsbury pie dough in the boxes in the refrigerator section of the grocery store that are not frozen already in pie plates.

These can be frozen once assembled and thawed in the fridge for three hours before baking.