Natchitoches Meat Pies

FILLING:

1 1/2 lbs. lean ground beef
1 1/2 lbs. fresh ground pork (not pork sausage)
1 cup green onions chopped
1 T. salt
1 t. course ground black pepper
1 t. crushed red pepper flakes
1/2 t. cayenne pepper
1/3 c. all-purpose flour

CRUST:

8 c. self-rising flour
2 c. CRISCO
4 eggs
1 1/2 c. COLD milk
2

Combine beef, pork, onions, and seasonings in a large Dutch oven. Cook over medium heat, stirring until the meat loses its color. Do not over cook the meat. Sift the 1/3 c flour over meat mixture, stirring often, until well combined with the meat. Remove from heat and cool to room tempeerature. Place meat in a large colander to drain off excess grease. Sift flour and cut shortening into flour. Add beaten egg and cold milk. Form dough into a ball and then separate into 6 or 8 smaller balls of dough. Dough should be wet and a little sticky. Roll each ball of dough on a lightly floured board or pastry cloth. Cut dough into a 5 - 5 1/2 inch circle.

To assemble, place a heaping tablespoon of filling on one side of the pastry round. Dampen the edge of pie containing meat with fingertips, fold top over meat and crimp with fork dipped in water. Prick twice on top with fork. Fry in deep fat fryer at 350 degrees until golden brown. Pies freeze well in plastic sandwich wrap. To fry frozen pies, do not thaw before frying.

Serving Size: Makes 48 small meat pies

Number of Servings: 48

Recipe submitted by SparkPeople user BITTYGIRL51.