Recipes from Cajun Country :: Cajun Main Dish Meats
Source: The Advocate - Baton Rouge, Louisiana
Filling
2 lbs. ground sirloin
2 lbs. ground pork
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. red pepper
1 c. chopped green onion
1/3 c. flour
Canola (or other vegetable) oil for frying
Crust
2 c. self-rising flour
1/3 c. Crisco shortening
1 egg, beaten
3/4 c. milk
Cook ground sirloin and pork until it crumbles. Add salt, black pepper, red pepper and green onions. Stir in flour. Set aside to cool.
Sift self-rising flour into a large bowl. Cut shortening into flour. Add egg and milk. Form dough into ball.
On a floured board, roll about a third of the dough about 1/4-in. thick. Cut dough in circles about 3 in. in diameter. Place a heaping Tbsp. of meat mixture on each circle. Dampen edges. Fold over filling. Crimp edges with a fork and prick with fork on top. Deep fry at 350 degrees fahrenheit until golden brown. Serve with Pepper Jelly (recipe follows).
You may need to repeat the crust recipe three or four times to use all of the meat mixture.
Freezes well. Place uncooked pies on cookie sheet in freezer until set. Put in reclosable plastic bags and freeze.
Makes about 90 to 100 meat pies.
Pepper Jelly
2 c. finely chopped bell peppers
20 to 25 jalapeño peppers, some
but not all of the seeds removed
7 1/2 (seven and a half) c. sugar
1 1/2 (one and one-half) c. white vinegar
1 (6 ounce) box Certo pectin
Chop peppers very fine. Place peppers, sugar and vinegar in a tall pot and let it come to a boil. Boil 7 to 8 mins., then add both pouches of Certo pectin. Boil for 1 to 1 1/2 mins. Put into sterilized jars and seal.
Makes 9 to 10 half-pints.
Serve with Natchitoches Meat Pies. Also very good over cream cheese and served with crackers.
