Ingredients
-
2
-
1
-
1/2
-
1 1/2
-
3
-
1
-
1
-
3
-
3
-
1 1/2
-
-
-
-
-
Directions
Natchitoches Meat Pies, Pronounced NACK-uh-tish IIIIIIEEEEE!!!! this is the best meat pie in Cajun Land, Just a note that this is not Chef Anybodys recipe. Ive had a copy of this exact recipe that I copied from my mom in the 90s. Her copy was a newspaper clipping from the 50s or 60s. The ingredients and method are exactly the same, down to chilling the filling while forming and cutting the dough with a saucer. The original submission was from a lady in Port Arthur, TX whose daughter went to college and returned with this recipe., The recipe says to make a roux of flour and shortening for the filling, but there is no amount of shortening listed in the ingredients for the filling. Did you mean to use the bacon fat in the roux?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Filling: Make a Roux of Flour & Shortening. |
|
2
Done
|
Add All Other Ingredients, Cover and Cook on Low Heat For 30 Minute. |
|
3
Done
|
Drain Off Fat. |
|
4
Done
|
Cool While Making Pastry. |
|
5
Done
|
Pastry. |
|
6
Done
|
Mix Flour & Baking Powder; Together Add Shortening, Then Eggs. |
|
7
Done
|
Add Milk to Make a Stiff Dough. |
|
8
Done
|
Roll Very Thin About 1/8" Thick. |
|
9
Done
|
Use a Saucer to Cut Circles of Dough. |
|
10
Done
|
Fill 1/2 Full. |
