I have a confession to make: I have a bad habit of picking the most complicated version of something new when I want to learn something. Case in point, several months back I hadn't baked a cake in a while, so the first one I did was a triple layer cake with lemon, lime, and orange for the layers. Oh, and marshmallow between the layers. It turned out fine despite its insistence on trying to fall apart when I was putting it together, but I could have just done something easy... like a chocolate cake. I just get these ideas, and I want to see them through.
This recipe came about when I was thinking of making a pot pie, but then remembered how good Natchitoches meat pies are. I hadn't had one in a long time, and I didn't have a good setup for deep frying. I also figured doing it this way would be healthier. Well, healthier in the "slightly better than the alternative" sense.
Traditional Natchitoches meat pies are usually made as individual pies (think empanada) and fried. This version is made in a regular pie shell and baked. While less portable (and a touch less fun), this does make them ever so slightly healthier. At least I'd like to pretend it does. :)
http://en.wikipedia.org/wiki/Natchitoches_meat_pie
This recipe is adapted from Emeril's recipe (which is just odd, I would never think him to have a recipe, much less a decent one) which is on FoodNetwork.com.
Ingredients
For the filling:
Directions:
Preheat oven to 425 degrees.
In a large skillet heat oil and cook beef and pork sausage, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, salt, cajun seasoning, cayenne, and black pepper. Cook, stirring often, until the vegetables are soft, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool for a few minutes.
Scoop mixture into thawed pie shell making sure to spread it evenly in the pie shell. Once full cover with the other pie crust (removed from the pie plate of course) or the rolled dough. Cut a few holes in the crust to vent. Place the filled pie on a cookie sheet, and bake in the oven for 15 minutes or until the pie crust is lightly browned.
Remove pie from oven and allow to cool before slicing.
Serves 4.
This recipe came about when I was thinking of making a pot pie, but then remembered how good Natchitoches meat pies are. I hadn't had one in a long time, and I didn't have a good setup for deep frying. I also figured doing it this way would be healthier. Well, healthier in the "slightly better than the alternative" sense.
Traditional Natchitoches meat pies are usually made as individual pies (think empanada) and fried. This version is made in a regular pie shell and baked. While less portable (and a touch less fun), this does make them ever so slightly healthier. At least I'd like to pretend it does. :)
http://en.wikipedia.org/wiki/Natchitoches_meat_pie
This recipe is adapted from Emeril's recipe (which is just odd, I would never think him to have a recipe, much less a decent one) which is on FoodNetwork.com.
Ingredients
For the filling:
- 1 teaspoon vegetable oil
- 1 pound lean ground beef
- 1/2 pound ground pork sausage (I prefer the hot sausage)
- 1 onion, finely chopped
- 1/2 cup chopped bell pepper
- 1 1/2 teaspoons salt
- 1 teaspoon cajun seasoning (such as Tony's or Slap Ya Mamma)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic
- 1 tablespoon flour
- 1 cup water
- 1/4 cup finely chopped green onions
- Two 9" pie shells. Thaw the one that will be filled, and keep the one that will be the top portion chilled.
- One 9" pie shell thawed, and one rolled out pie dough (you can find these in the section with the canned biscuits in the store).
Directions:
Preheat oven to 425 degrees.
In a large skillet heat oil and cook beef and pork sausage, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, salt, cajun seasoning, cayenne, and black pepper. Cook, stirring often, until the vegetables are soft, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool for a few minutes.
Scoop mixture into thawed pie shell making sure to spread it evenly in the pie shell. Once full cover with the other pie crust (removed from the pie plate of course) or the rolled dough. Cut a few holes in the crust to vent. Place the filled pie on a cookie sheet, and bake in the oven for 15 minutes or until the pie crust is lightly browned.
Remove pie from oven and allow to cool before slicing.
Serves 4.
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