Natchitoches Meat Pies (Emeril Lagasse) Recipe

Directions:

1. Pour oil into a large stockpot or fryer to a depth of 4 to 5 inches. Preheat oil to 370 degrees F.
2. Heat a large saute pan, over medium-high heat and add 1 teaspoon of vegetable oil. When the oil is hot, add the beef and pork and cook, stirring, for 5 minutes or until there is no pink left in the meat. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 8 minutes. Add the garlic and cook 2 minutes longer. In a small bowl stir 1 tablespoon of flour into the beef stock until it dissolves, making a slurry. Add the slurry to the meat mixture. Bring mixture to a simmer, stirring until the mixture thickens slightly. Remove from the heat and cool completely.
3. In a mixing bowl, sift the remaining 3 cups flour, salt and baking powder together. Using a fork or a pastry blender, cut the shortening into flour mixture, until it resembles a 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 but workable dough.
4. Form the dough into a ball and cut into 24 equal pieces. Dusting each piece with a little flour, roll each piece into a 2 to 3-inch round. Place 2 tablespoonfuls of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork.
5. 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 lightly with Essence. Serve immediately.
6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly.