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Just for Bier


rajncajn
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Cajun Meat Pie!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes: 20 servings

Prep Time: 1 hour, 0 minutes

Cook Time: 40 minutes

Ready In: 1 hour, 40 minutes

 

Ingredients

1 pound lean ground beef

1 pound lean ground pork

1 medium onion chopped

1 medium green bell pepper chopped

1 bunch scallions (green onions) chopped

4 - 5 cloves garlic minced fine

1 tbsp all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/4 - 1/2 tsp red pepper

vegetable oil for frying

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Pastry

8 cups all-purpose flour

2 tsp baking powder

4 tsp salt

1 cup shortening

2 eggs beaten

2 1/4 cup milk

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Directions

Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Sauté onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

 

Pastry:

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

 

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.

 

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.

 

Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above.

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