The Louisiana diet...

My home state is known for it's unique cousine. One of my favorite Louisiana staples is the meat pie. Yes, I know the name doesn't sound very appetizing. Fortunately, I started eating these when I was a child or I may have never been compelled to try something called a meat pie. But trust me...they are absolutely AMAZING. Once you make these, you will be planning your trip to Louisiana for the annual Meat Pie Festival.



Natchitoches Meat Pies

Filling:
1 tsp shortening
1 lb ground meat (beef)
1 lb ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
Salt, black pepper, and red pepper to taste
1 Tbsp flour

Crust:
1 quart flour
2 tsp salt
1 tsp baking powder
2 eggs
1 cup shortening
1 cup milk

Melt shortening in heavy pot. Add meat and seasonings which have been chopped into small pieces. Stir often. When meat is done but not dry, remove from heat. Stir in one Tbsp flour.

Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble: Place a large Tbsp of prepared meat along edge and halfway in center in of round dough. Fold the other half over, making edges meet. Press edges with a fork. Drop into deep fryer and cook until golden brown. Drain and serve hot.

(**My family also likes to add about 3/4 a package of finely chopped pepperoni to the meat mixture. The pepperoni adds additional spiciness and, as Emeril would say, really kicks it up a notch.**)