Meat Pie Recipe

Mary Jane's Meat Pie Recipe

(sometimes called the Natchitoches Meat Pie)

Meat Filling:

2 lb. of ground beef

1 lb. roll hot sausage

1 small  onion chopped

1 stalk celery, finely chopped

2 T self-rising flour

1-2 cloves of garlic, minced

1 green bell pepper, chopped

green onions (optional)

salt and pepper to taste

1.  Lightly brown beef and sausage.  Add onion, celery, bell pepper, salt and pepper.  Cook a few additional minutes until onion and celery are tender.  Add flour and stir well.

2.  Remove from heat.  Place mixture in a colander and drain well.

3.  After the meat has drained, I cover the bowl and set it in the refrigerator.  It's easier to work with cooled meat when making the pies.

Meat Pie Dough:

1 cup Crisco, melted

4 eggs, beaten

2 cups warm milk

self-rising flour

1.  Beat eggs.  Add melted Crisco and warm milk in a large mixing bowl.  Add enough flour to make a soft dough. 

2.  Pinch off a walnut-sized ball of dough and roll it out on a floured surfaced.  Cut dough into 5-5.5 inch circles.  (I use a tuperware bowl with sharp edges to cut my circles.)  I cut 3 or 4 and then assemble them.

To Assemble Meat Pies:

1.  Place2-3 T room temperature or cooled meat mixture onto center of the dough circle.  Moisten edge of half of the circle with water and fold the other half on top of moistened edge.

2.  Crimp edges with afork dipped in water and prick te top of the pie with the fork twice.

3.  Deep fry at 350 degrees until golden brown, or place uncooked in a plastic freezer bag and freeze for cooking later.  The pies can also be baked.  (I lay the pies on a cookie sheet to freeze before placing in a plastic bag.  This helps them to keep their form and keep from sticking to each other.)

Yield:  Approximately 3 dozen

Mary Jane Matthews Larpenter