Natchitoches Meat Pies

Name: Natchitoches Meat Pies
Yield: Makes 16 pies
Cuisine: American
Ingredients: 5 teaspoons, vegetable oil; 3/4 pound, 85 percent lean ground beef; 3/4 pound, ground pork; , Salt and pepper; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and minced; 6 , scallions, white parts minced, green parts sliced thin; 3 , garlic cloves, minced; 1/4 teaspoon, cayenne pepper; 2 tablespoon, all-purpose flour; 1 cup, chicken broth; 4 cups (20 ounces), all-purpose flour; 2 teaspoons, salt; 1 teaspoon, baking powder; 8 tablespoons, vegetable shortening, cut into 1/2-inch pieces; 1 cup, chicken broth; 2 , large eggs, lightly beaten; 1 quart, vegetable oil for frying

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Appears in Cook's Country June/July 2013

SERVESMakes 16 pies

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WHY THIS RECIPE WORKS

The Natchitoches meat pie is one of the official state foods of Louisiana. It originated in the Louisiana city of Natchitoches, which was named after the indigenous Natchitoches people. Like a Latin American empanada, these deep-fried hand ...

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