homemade meat pies

Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

This is my meat pie recipe. This little delicacy, which was once sold on the streets by little boys from the nearby plantation, was invented long before modern refrigeration. So early cooks used to store prepared ones in large crocks of homemade lard. These meat pies can be used as an appetizer or as a main dish. Serve with dirty rice as a side dish. They can also be made smaller for parties. Beef and pork proportions may be reversed. You can also use shrimp or crawfish. And they can also be baked instead of fried.

serves 18
prep time 15 Min
cook time 10 Min
method Deep Fry

Ingredients For homemade meat pies

  • FILLING
  • 1 lb
    ground beef
  • 1 1/2 lb
    ground pork
  • 2 Tbsp
    flour
  • 1 Tbsp
    shortening
  • 2 lg
    onions, chopped
  • 6
    green onions, chopped
  • 3 Tbsp
    chopped parsley
  • PASTRY
  • 4 c
    flour
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 2
    eggs
  • 1./2 c
    melted shortening (do not substitute cooking oil)
  • milk

How To Make homemade meat pies

  • 1
    FOR FILLING: Make a roux of shortening and flour; add other ingredients and salt and pepper to taste. Cook thoroughly and let cook before placing in dough.
  • 2
    FOR PASTRY: Sift flour and baking powder, add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin.
  • 3
    Use a saucer or plastic bowl to cut circles of dough. Fill half full with meat mixture. Fold dough over, dampen edges with water and crimp with fork. Fry in deep fat until golden brown.
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