Natchitoches Meat Pies

Evelyn Odom, Farmerville Middle

Filling:

  • 2 Tbsp flour
  • 1 Tbsp shoetening
  • 1 1/2 lb ground beef
  • 1/2 lb pork
  • 3 Tbsp parsley flakes
  • 2 large onions, chopped
  • 6 green onions, chopped (use tops of green onion)
  • Red pepper to taste

Pastry:

  • 4 cups flour
  • 2 eggs
  • 1/2 cup melted shortening
  • 2 tsp baking powder
  • 1 tsp salt
  • Enough milk to make desired consistency to roll and cut

Make a roux of shortening and flour. Add other ingredients. Salt and pepper to taste. Cook thoroughly and cool before placing in douch.

Pastry: Sift dry ingredients together. Add shortening, then eggs. Add milk to make stiff dough. Roll out thin. Cut into rounds using sauce as guide. Fill like a fruit pie.

Bake or fry pies. These can be made and frozen ahead of time.





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