Natchitoches Meat Pie

Instructions

1. 1

   Make the Filling

   • In a large skillet or Dutch oven over medium-high heat, cook the ground beef and ground pork until browned, breaking it up with a spoon, about 8-10 minutes.
   • Drain off all but 1 tablespoon of the rendered fat.
   • Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the skillet. Sauté until softened, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
   • Return the meat to the skillet. Stir in the Creole seasoning, 0.75 teaspoon of salt, and black pepper. Mix well to combine.
   • Remove from heat and stir in the sliced green onions and chopped parsley.
   • Transfer the filling to a bowl and let it cool completely. To speed this up, spread it on a baking sheet and refrigerate for at least 30-45 minutes.
2. 2

   Prepare the Dough

   • While the filling cools, prepare the dough. In a large bowl, whisk together 3 cups of all-purpose flour and the remaining 1 teaspoon of salt.
   • Add the cold, cubed shortening. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
   • Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just starts to come together into a shaggy mass.
   • Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to form a cohesive ball. Do not overwork it, as this will make the crust tough.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
3. 3

   Assemble the Meat Pies

   • Divide the chilled dough into 8 equal portions.
   • On a lightly floured surface, roll one portion of dough into a 6-inch circle, about 1/8-inch thick.
   • Spoon about 1/3 cup of the completely cooled filling onto one half of the circle, leaving a 1/2-inch border around the edge.
   • Lightly brush the edges of the dough with a little water. Fold the empty half of the dough over the filling to create a half-moon shape.
   • Press the edges together firmly to seal, then crimp with the tines of a fork to ensure it's completely sealed.
   • Place the assembled pie on a parchment-lined baking sheet and repeat with the remaining dough and filling.
4. 4

   Fry the Pies

   • In a large, heavy-bottomed pot or Dutch oven, pour in vegetable oil to a depth of about 2-3 inches.
   • Heat the oil over medium-high heat until it reaches 360°F (182°C). Use a deep-fry or candy thermometer for accuracy.
   • Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pot, which would lower the oil temperature.
   • Fry for 3-4 minutes per side, turning once, until they are deep golden brown and crispy.
   • Use a spider strainer or slotted spoon to remove the pies from the oil and transfer them to a wire rack to drain. Do not drain on paper towels, as this can make them soggy.
5. 5

   Serve

   • Let the pies cool for at least 5-10 minutes before serving, as the filling will be extremely hot.
   • Serve warm as is, or with your favorite Louisiana-style hot sauce for dipping.