Monday, February 22, 2010

Louisiana Meat Pies

Louisiana Meat Pies

The filling:

1/2 to 3/4 lb spicy pork sausage
1/2 lb ground beef or ground buffalo
1 large chopped onion
2 chopped green onions
Chopped parsley
Salt to taste
Tony's cajun seasoning to taste
Red pepper to taste
2 tablespoons olive oil

Brown meats and onion in olive oil. Add seasonings to taste. Sprinkle about 2 tablespoons flour over meat mixture, mix well and set aside.

The Pastry:

3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup Crisco
1/3 cup milk
1 egg, slightly beaten

Mix dry ingredients together, cut in Crisco till the size of peas. Add liquid and mix till the dry ingredients are all wet. Chill about 10 minutes. Roll out onto a floured surface and cut into 4 to 5 inch rounds. Place some filling in each round. Wet the edges of the pastry with water or egg and fold over, press edges with a fork to seal. Chill the pies while you are heating your oil. In a large skillet heat oil to 375 degrees. Fry pies till golden brown on both sides. Drain on a papertowel. Eat them hot. Great with sour cream or Greek yogurt. Substituting plain Greek yogurt for sour cream can really save you on fat and calories.

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