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Natchitoches meat pie recipe
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Manana
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PostPosted: Wed Aug 15 12 2:39 am    Post subject: Natchitoches meat pie recipe Reply with quote

Posting it here because it's pork and beef so I didn't know where else to do it:

Filling:
1 1/2 lbs ground beef
1 1/2 lbs ground pork
1 cup chopped green onions tops and bottoms
1 T salt
1 t. black pepper
1 t. ground red pepper
1/2 t. cayenne
1/2 cup all purpose flour

Combine beef, pork, onions and seasonings in large pot and cook until meat is done.. Sift in flour, stirring until well combined. Remove from heat and put in colander to drain off excess grease and liquid and cool to room temp.

Crust:
2 Cups self rising flour
1/3 heaping cup of crisco Not melted!
1 egg beaten
3/4 Cup milk

Sift Flour and cut shortening into flour. Add beaten egg and milk. Form dough into a ball. Roll out about a 1/3 of the dough at a time on a floured board. Using something that's about 5 to 5 1/2 inches round cut dough into circles. Place a couple of tablespoons of meat on one side of dough. Dampen edges with your fingertips, fold over and crimp with a fork.

Fry in a deep fryer at 350 until golden brown.

The dough is a weird kind of soft texture and you'll use a lot of flour to get them rolled out but this dough is WAY better than pre-made.
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DrunkPlumber
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PostPosted: Wed Aug 15 12 3:38 am    Post subject: Reply with quote

Manana,
Gonna try this as it is slightly different than mine. One time I want to try them with pulled pork and beef rather than ground. I know it won't be the same, but.............
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Manana
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PostPosted: Wed Aug 15 12 4:05 am    Post subject: Reply with quote

DrunkPlumber wrote:
Manana,
Gonna try this as it is slightly different than mine. One time I want to try them with pulled pork and beef rather than ground. I know it won't be the same, but.............



I told GF that everyone makes them differently and that the recipe that I gave him is the way my husbands people makes them. The pulled pork sounds interesting, let us know how it goes.
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Manana
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PostPosted: Wed Aug 15 12 6:08 am    Post subject: Reply with quote

this should've gone in other meat recipes! I just now saw the category. Embarassed
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1buckie
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PostPosted: Wed Aug 15 12 8:57 am    Post subject: Reply with quote

....or "Smoked Foods"
But, seein' is how it's a recipe, right here is fine.... Very Happy
"Other Meats" is for stuff like weasel ( the Other Red Meat)


I saw you talking about this several different times & wondered what it was about, thanks for putting this up....
Now we sheltered types can branch out a bit !!!
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Manana
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PostPosted: Wed Aug 15 12 11:32 am    Post subject: Reply with quote

I cannot emphasize enough. Allow yourself enough time to use this dough and not pre-made pie dough. All though I have heard the pre-made doesn't taste awful. Laughing
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1buckie
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PostPosted: Wed Aug 15 12 12:57 pm    Post subject: Reply with quote

Thanks for that, again....
Make the dough...
350 'till golden, got it !!
I'm going to try these.... Very Happy
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
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DrunkPlumber
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PostPosted: Wed Aug 15 12 11:19 pm    Post subject: Reply with quote

Manana, @ how many pies does this make? Quantities seem a little larger then mine Confused
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Manana
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PostPosted: Wed Aug 15 12 11:49 pm    Post subject: Reply with quote

DrunkPlumber wrote:
Manana, @ how many pies does this make? Quantities seem a little larger then mine Confused



I'd say 10 to 15 depending on what size you make them. We generally end up freezing some of the meat.
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Geronimo
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PostPosted: Thu Aug 16 12 1:59 am    Post subject: Reply with quote

Isn't this meat pie traditionally (originally) made from Wheat flour VS self rising flour??
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Manana
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PostPosted: Thu Aug 16 12 2:08 am    Post subject: Reply with quote

Geronimo wrote:
Isn't this meat pie traditionally (originally) made from Wheat flour VS self rising flour??


Maybe a regular meat pie but not a Natchitoches meat pie. No one I know in Natchitoches, including the restaurant that is famous for them, uses wheat. Some people use all purpose and baking powder though.

This is the restaurant. http://lasyones.com/index.php
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Manana
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PostPosted: Thu Aug 16 12 2:12 am    Post subject: Reply with quote

Here's a place you can buy them pre-made:
http://www.natchitochesmeatpies.com/


but IMO mine are better. As I said in one of these meat pie posts. Everyone has a different recipe. This is the one I use.
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GF
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PostPosted: Thu Aug 16 12 4:15 am    Post subject: Reply with quote

1buckie wrote:
Thanks for that, again....
Make the dough...
350� 'till golden, got it !!
I'm going to try these.... Very Happy


Ken, you gotta try em, they were very good with my cheater try, they gotta be even better following the dough recipe. Very Happy

You may have to adapt one of your kettles to a disco cooker. Wink
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DrunkPlumber
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PostPosted: Thu Aug 16 12 4:21 am    Post subject: Reply with quote

GF wrote:


You may have to adapt one of your kettles to a disco cooker. Wink


Hahahaha!!!! Now THAT'S some funny chit, that is!! Laughing Laughing
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Geronimo
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PostPosted: Thu Aug 16 12 6:01 am    Post subject: Reply with quote

Manana wrote:
Geronimo wrote:
Isn't this meat pie traditionally (originally) made from Wheat flour VS self rising flour??


Maybe a regular meat pie but not a Natchitoches meat pie. No one I know in Natchitoches, including the restaurant that is famous for them, uses wheat. Some people use all purpose and baking powder though.

This is the restaurant. http://lasyones.com/index.php


I am guessing one could make them from any flour. I got my info from one of many sites referring to them including this one: http://en.wikipedia.org/wiki/Natchitoches_meat_pie

They talk about the "importance of using wheat flour".

It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina.

The use of wheat flour as an ingredient is significant. Corn is grown locally. It is a staple of both Spanish and Native American food. Wheat is difficult to grow in this wet, warm climate. It would have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or from the French port on the Red River at Natchitoches. Historically, wheat flour would have been very expensive and reserved for high status and celebratory foods.[citation needed] Catholic Church Festivals continue to provide an opportunity for older women to pass on the meat pie legacy.

I am by no means trying to stir up trouble. Just trying to clarify the ingredients of what seemed the original (300+ years ago) recipe. As anyone knows, recipes change over time.

I am however, anxious to try some...either made by myself or someone else...famous or not. Wink
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Manana
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PostPosted: Thu Aug 16 12 6:17 am    Post subject: Reply with quote

You can make them with frozen pie dough too but they aren't as good. As I've said I've never seen anyone use wheat but like you said I guess you can use whatever you want or wikipedia says. My recipe came out of a cook book called Cane River Cuisine and is the one my husband family uses. I've seriously never seen a southern woman make a crust using wheat flour but I guess it happens. Laughing
I've also never had a meat pie made with a wheat crust and I've had them at the festival and at Lasyone's and by various friends and relatives of my husbands and they all used either self rising or AP, so I find it weird that wiki says that the wheat is a must as no one I know of including the "meat pie" restaurant uses it.
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1MoreFord
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PostPosted: Thu Aug 16 12 9:57 am    Post subject: Reply with quote

Basic everyday flour in the U.S. *is* a wheat flour. It's not whole wheat flour unless it says so. It could be other grains ground up but the package will tell you what grain it is.

Then there are the sub types like AP or cake flour or self rising.
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Last edited by 1MoreFord on Thu Aug 16 12 10:47 am; edited 1 time in total
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1buckie
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PostPosted: Thu Aug 16 12 10:11 am    Post subject: Reply with quote

DrunkPlumber wrote:
GF wrote:


You may have to adapt one of your kettles to a disco cooker. Wink


Hahahaha!!!! Now THAT'S some funny chit, that is!! Laughing Laughing


Laugh All You Want..... Shocked

~~~>K
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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GF
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PostPosted: Thu Aug 16 12 10:39 am    Post subject: Reply with quote

1buckie wrote:
DrunkPlumber wrote:
GF wrote:


You may have to adapt one of your kettles to a disco cooker. Wink


Hahahaha!!!! Now THAT'S some funny chit, that is!! Laughing Laughing


Laugh All You Want..... Shocked

~~~>K


This could go alot of diferent ways. Very Happy Shocked
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Manana
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PostPosted: Thu Aug 16 12 11:06 am    Post subject: Reply with quote

1MoreFord wrote:
Basic everyday flour in the U.S. *is* a wheat flour. It's not whole wheat flour unless it says so. It could be other grains ground up but the package will tell you what grain it is.

Then there are the sub types like AP or cake flour or self rising.


well there ya go. Very Happy
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