Natchitoches Meat Pies
Try this Natchitoches Meat Pies recipe
Try this Natchitoches Meat Pies recipe
- 1/3 cup shortening
- 1 egg, beaten
- 3/4 cup milk
- 1/2 teaspoon ground cumin
- 1/4 cup flour
- 1/4 teaspoon cayenne pepper
- 1 tbsp worcestershire sauce
- 4 garlic cloves minced
- 1/4 cup onion diced
- for the dough:
- 1 jalapeno pepper seeded and minced
- 2 pounds e3 ground beef
- 1/2 cup green onions diced
- 1 tsp e3 seasonall
- 1/2 cup shredded cheese ( i used cheddar)
- 2 cups self-rising flour plus more for rolling out dough
- Carbohydrate 391.121155014365 g
- Cholesterol 229.631238714389 mg
- Fat 60.5602833963455 g
- Fiber 13.5856502130395 g
- Protein 57.311400005093 g
- Saturated Fat 23.8317282095674 g
- Serving Size 1 1 recipe (1745g)
- Sodium 5997.33900040056 mg
- Sugar 377.535504801326 g
- Trans Fat 4.93725246980193 g
- Calories 2368 calories
Step-by-step
- Combine the first 5 ingredients in a large Dutch oven.
- Cook over medium heat, until meat is no longer red and is broken into tiny bits.
- Stir in flour over meat, mixing thoroughly.
- Remove from heat.
- Add in the remaining ingredients, mix and cool to room temperature.
- For the Dough: Cut shortening into the flour in a large mixing bowl.
- Mix in egg and milk and stir until it forms a ball, which will be very sticky.
- Divide the dough into 3 batches and with the first batch roll out the dough onto a floured board to about one-eighth-inch thick, adding flour as needed to prevent dough from sticking.
- Cut dough into approx 5-6 inch circles and place on parchment lined baking sheet.
- Repeat with the remaining batches of dough.
- When time to assemble, place a heaping tablespoon of filling on one side of a dough circle.
- Dampen edge of pastry with fingertips moistened with water.
- Fold pastry over meat and crimp with fork tines dipped in water, pressing to seal.
- Prick each pie twice on top with fork.
- In a small bowl, combine 1 egg yolk plus 1 TBSP Milk and brush tops of meat pies with egg wash.
- Bake at 350 degrees until golden brown, 15-20 minutes.
A Taste of Home: My Natchitoches Meat Pie Journey
The aroma of baking meat pies fills my kitchen, a comforting scent that instantly transports me back to my childhood. My grandmother, a true culinary artist, used to make these Natchitoches Meat Pies, and the memories attached to their rich, savory filling and flaky crust are some of my most treasured. This recipe isn't just about the food; it's about family, tradition, and the simple joys of a home-cooked meal. It's a testament to the power of food to bring people together, to evoke emotions, and to tell stories across generations. The careful blending of spices, the precise folding of the pastry, the anticipation of that first golden-brown bite – each step is a small act of love, a gesture of care that elevates a simple pie into something truly special.
Baking these pies is more than just following a recipe; it's a ritual. I find myself lost in the process, my hands working almost instinctively as I measure, mix, and fold. The rhythmic kneading of the dough, the satisfying crimp of the pastry, the gentle brush of the egg wash – these are the moments of calm amidst the chaos of daily life. The kitchen becomes my sanctuary, a space where time slows down and the focus shifts from the outside world to the warm, inviting presence of the pies taking shape before me. And it's not just the act of making them that is so fulfilling; it's the sharing. Seeing the faces of my loved ones light up as they take their first bite, hearing their murmurs of appreciation – these are the rewards that make all the effort worthwhile.
The beauty of this recipe lies in its simplicity and versatility. You can easily adapt it to your own taste preferences. Experiment with different cheeses, spices, or even add some vegetables to the filling. The possibilities are endless. What started as a nostalgic endeavor to recreate a cherished family recipe has transformed into a way for me to connect with my heritage, to share a piece of my history, and to build new memories in my own kitchen. Each pie is a little piece of my heart, a delicious offering to those I love. Whether you're a seasoned baker or a complete novice, I encourage you to give this recipe a try. It's more than just a meal; it's an experience.
More than just a recipe, these Natchitoches Meat Pies represent a deeper connection to my Louisiana roots, the vibrant culture and flavors passed down through generations. The ingredients themselves tell a story: the heartiness of the ground beef, the subtle heat of the jalapeño, the comforting warmth of the spices. Each bite evokes images of family gatherings, of laughter and lively conversations echoing around a table laden with home-cooked goodness. These pies are a testament to the enduring power of food to unite us, to celebrate our shared history, and to create lasting memories. So go ahead, gather your ingredients, and let the aroma of these delicious pies transport you to a place of warmth, comfort, and connection.
This isn’t just about making meat pies; it's about creating something meaningful. It's about sharing a piece of yourself with others through the simple act of cooking and sharing a meal. This recipe is a window into my past, a reflection of my family's heritage, and a testament to the power of food to bring people together. It’s about creating traditions, making memories, and sharing the love in every bite. The recipe is a stepping stone, a starting point for your own culinary journey, your own story told through the art of cooking.
I hope you enjoy making these Natchitoches Meat Pies as much as I do. The process is rewarding, the result is delicious, and the memories you'll create will last a lifetime. Don't be afraid to experiment, to adapt the recipe to your own preferences. After all, cooking is all about creativity and self-expression. So go ahead, roll up your sleeves, get in the kitchen, and create something truly special.
