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Hot and Tasty


One-Dish Meals Meat Pies


Natchitoches Meat Pies


1 Tbsp. vegetable oil 1 Tbsp. all-purpose flour 1 onion, chopped 1 lb. bulk pork sausage 1 lb. ground beef 1 tsp. Cajun seasoning 1 pinch garlic powder 1 (15-oz) pkg. refrigerated pie dough, at room temperature


1 qt. vegetable oil for deep frying


Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink,


Easter Meat Pie


1/4 lb. thinly sliced ham 1/4 lb. thinly sliced salami 1 (15-oz.) container ricotta cheese 1 (15-oz.) pkg. refrigerated pie crusts


1 egg


1/4 cup chopped fresh parsley Salt and pepper to taste


Preheat the oven to 350°. Tear ham and salami into small pieces and place in a medium bowl.


Stir in the ricotta cheese, egg and parsley. Season with salt and pepper. Set aside. Press one pie crust into a 9-inch pie plate and fill with the meat mixture. Cover with the other pie crust and press the edges together to seal. Cut a few slits in the top to vent. Bake for 45 minutes in the pre- heated oven, until the crust is golden brown and filling is set. Cool to room temperature, then refrigerate until cold before serving.


10 to 12 minutes; stir in Cajun season- ing and garlic powder; drain fat. Cool to room temperature.


On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5-inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heap- ing tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by press- ing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.


Heat oil in deep fryer to 375°. Deep fry pies in small batches un- til golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350° oven 15 to 20 minutes.. NOTE: Cook time is approximate, so watch them closely while cooking.


Michigan Pasty


3 cups all-purpose flour, plus extra for rolling dough


1 cup shortening or lard Kosher salt


1 cup ice cold water 8 oz. ground beef


4 oz. rutabaga, cut into 1/4-inch dice


1 med. carrot, cut into 1/4-inch dice 1 sm. yellow onion, finely chopped 1 small russet potato, peeled and cut into 1/4-inch dice 1/4 cup fresh parsley leaves, chopped


Freshly ground black pepper 1 egg, whisked Ketchup, for serving


Preheat oven to 350°. Line a bak- ing sheet with parchment paper. Add flour, shortening and a pinch of salt to a food processor and run until the dough starts to clump to- gether. With the motor running, drizzle in the water. Stop when a ball begins to form. Wrap dough in plastic and refrigerate for about 1 hour. This step makes for easier rolling.


Mix together beef, rutabaga, car- rots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form pies. Cut dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure dough is cold for easier handling. Flour a work surface and roll out each ball into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush each with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.


Note: Pasties can be baked and


then frozen. To reheat, place in a 300° oven for about 20 minutes.


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