Louisiana Fried Meat Pies With Cajun Tartar Sauce |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Right out of Natchitoches, Louisiana. Ingredients:
1 teaspoon vegetable oil |
1 lb lean ground beef |
1/2 lb ground pork |
1 onion, finely chopped |
1/2 cup chopped bell pepper |
1/2 cup chopped celery |
1 1/2 teaspoons salt |
1/4 teaspoon cayenne pepper |
1/2 teaspoon black pepper |
2 tablespoons minced garlic |
1 tablespoon flour |
1 cup water |
1/4 cup green onion, sliced thin |
3 cups flour |
1 1/2 teaspoons salt |
3/4 teaspoon baking powder |
6 tablespoons shortening |
1 egg |
3/4 cup milk |
egg wash (1 egg beaten with 2 tablespoons water) |
vegetable oil (for frying) |
1 large egg |
1 tablespoon minced garlic |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh parsley |
2 tablespoons chopped green onions |
1/2 cup vegetable oil |
1/2 cup olive oil |
1/4 teaspoon cayenne |
1 tablespoon creole mustard |
1 teaspoon salt |
Directions:
1. In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
2. Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
3. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
4. In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
5. Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
6. Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
7. Instructions for Cajun Tartar Sauce:.
8. Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.
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