Cajun Meat Pies
From: Best of the Best from Louisiana II
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; August 1998; ISBN: 0937552836; Spiral)
Cookbook Heaven @ Recipelink.com

If you don't have time to make the pastry, pre-made egg roll wrappers work well, but your own home made pastry is much better.

• PASTRY:
• 2 1/2 cups all-purpose flour
• 1/2 cup shortening
• 1 teaspoon sugar 1/2 cup milk
• 1 teaspoon salt

In a bowl combine flour, sugar, and salt. Pour into a food processor with the blade attachment. Add shortening in small chunks while processor is on. Mix well until flour and shortening form pea-sized balls, then add milk a little at a time until dough forms together. Pour dough out on floured sheet and roll out to 1/16-inch thick. Cut out 4-inch circles. Lightly flour both sides and reserve.

• GROUND BEEF FILLING:
• 1/2 cup chopped bell pepper
• 1 teaspoon cayenne
• 1/2 cup chopped yellow onion
• 1 teaspoon salt
• 1/2 cup chopped green onion
• 1/2 teaspoon black pepper
• 3 tablespoons bacon fat
• 1/2 pound lean ground beef
• 1 tablespoon garlic, minced
  2 small eggs, beaten
• 2 tablespoons parsley flakes

1. Add finely chopped pepper and onions to melted fat in skillet. Add everything except beef and eggs and cook for 5 minutes. Add beef and brown. Drain in a colander and let cool before making pies.
2. Place 2 tablespoons filling in center circle of pastry. Moisten ends of circle with egg; fold over to form a half circle and press to seal (a fork works well).
3. Deep fry at 350 degrees F until brown. Drain on paper towel. Serve.

Note: You can bake in a preheated 350 degree oven for about 8 minutes; turn over and bake other side 8 minutes or until brown.

Dat Little Cajun Cookbook