A Louisiana classic done many many ways. I was introduced to these little things when I married my husband. His mother made them and he loved them. The way she made her meat pies were much different than this. I changed it all up to make the whole family happy!
Fair warning: this makes a LOT. I always have enough to freeze two small ziplock bags. The dough will yield about 20-25 pies. If you are looking to make a large batch, you can double the dough recipe and make about 50 pies. Otherwise, make it with my measurements and freeze your meat mixture to use later! It will last about 6 months in the freezer.
Ingredients for meat mixture:
- 1.5lb ground beef
- 1lb ground pork
- 2 cups diced onion
- 1 cup diced celery
- 1 cup green bell pepper diced
- 1/4 cup red bell pepper diced
- 1 cup diced mushrooms
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne
- 2 tsp garlic powder
- 2 tbsp flour
- 1.5-2 cups beef broth
- 3stalks green onions
- 3 cups flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 6 tablespoons vegetable shortening
- 1 egg
- 3/4 cup milk
- Place ground beef and pork in a medium hot pan, brown until cooked.
- Put the bell peppers, onion, celery, mushrooms and all seasonings into the pan and cook down for about 5-10 minutes.
- Sprinkle the flour on top and mix around top of meat mixture.
- Pour in the broth and let it simmer on medium for about 5 minutes.
- Mix together the flour, salt and baking powder in a large bowl. "Cut" in the shortening with a pastry cutter.
- Mix the egg and milk together in a small bowl.
- Make a well in the large bowl with flour and pour the milk/egg mixture.
- Mix all together to form a hard dough.
- Roll into a ball and then flatten it out.
- Roll out your dough as thin as you can.
- Cut into desired size/shapes and put about 2tbsp of meat mixture and close.
- Fry on about 325. You do not want your grease too hot because you want the dough to cook all the way through and not just burn on the outside.