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Natchitoches Meat Pies (Emeril Lagasse) Recipe

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Natchitoches Meat Pies (Emeril Lagasse)
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Ingredients
37
Count
Nutrition
4193
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Preheat the fryer. In a large saute pan, over medium heat, add the oil. When the oil is hot add the meat and brown, stirring and cooking for 5 minutes. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 12 minutes. Add the garlic and cook 2 minutes longer. Dissolve the flour in the water, making a slurry, and add to the meat mixture. Stir until the mixture thickens slightly. Remove from the heat and cool. In a mixing bowl, sift the flour, salt and baking powder together. Cut the shortening into flour mixture, until it resembles coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick, yet workable dough. Form into a ball and cut into 24 equal pieces. Dust each piece with a little flour, roll each piece into a 2 to 3-inch round. Place a heaping tablespoon of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork. Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season with Essence. Serve the meat pies with the Creole Tartar Sauce.
  2. Creole Tartar Sauce:
  3. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
  4. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
  5. *RAW EGG WARNING
  6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  7. Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
  8. Combine all ingredients thoroughly.
  9. Yield: 2/3 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4192.56 Kcal (17553 kJ)
Calories from fat 2781.5 Kcal
% Daily Value*
Total Fat 309.06g 475%
Cholesterol 305.89mg 102%
Sodium 17145.24mg 714%
Potassium 2675.43mg 57%
Total Carbs 270.88g 90%
Sugars 11.83g 47%
Dietary Fiber 36.33g 145%
Protein 94.76g 190%
Vitamin C 53.7mg 90%
Vitamin A 0.2mg 8%
Iron 25.5mg 141%
Calcium 1121mg 112%
Amount Per 100 g
Calories 312.44 Kcal (1308 kJ)
Calories from fat 207.28 Kcal
% Daily Value*
Total Fat 23.03g 475%
Cholesterol 22.8mg 102%
Sodium 1277.71mg 714%
Potassium 199.38mg 57%
Total Carbs 20.19g 90%
Sugars 0.88g 47%
Dietary Fiber 2.71g 145%
Protein 7.06g 190%
Vitamin C 4mg 90%
Iron 1.9mg 141%
Calcium 83.5mg 112%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 108.8
    Points
  • 115
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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