61: Natchitoches Meat Pie; Source: Natchitoches Plantation Country
| ground beef | 1 | lb | | ground pork | 1 1/2 | lb | | flour | 2 | tbs | | canola oil | 1 | tbs |
| large onions chopped | 2 | | | green onions chopped | 6 | |
| parsley (fresh) | 3 | tbs chopped | | flour | 4 | cups |
| baking powder | 2 | tsp | | salt | 1 | tsp |
| eggs | 2 | | | melted shortening | 1/2 | cup |
| milk | | | |
Directions:
Filling Instructions:
Make a roux of oil and flour: add the next 5 ingredients and salt & pepper to taste. Cook thoroughly and let cool before placing in dough.
Pastry:
Stir the 4 cups of flour and baking powder, add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin. Use a saucer to cut circles of dough same size as saucer. Fill half full with meat mixture. Fold dough over, dampen edges with water and crimp with fork. Fry in deep fat until golden brown. Makes 18 pies. Note: Beef and pork proportions may be reversed, and the pies may be bakes instead of fried.
