Natchitoches Meat Pies

Name: Natchitoches Meat Pies
Yield: Makes 16 pies
Cuisine: Southern, US & Canada, American
Ingredients: 5 teaspoons, vegetable oil; 3/4 pound, 85 percent lean ground beef; 3/4 pound, ground pork; , Salt and pepper; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and minced; 6 , scallions, white parts minced, green parts sliced thin; 3 , garlic cloves, minced; 1/4 teaspoon, cayenne pepper; 2 tablespoon, all-purpose flour; 1 cup, chicken broth; 4 cups (20 ounces), all-purpose flour; 2 teaspoons, salt; 1 teaspoon, baking powder; 8 tablespoons, vegetable shortening, cut into 1/2-inch pieces; 1 cup, chicken broth; 2 , large eggs, lightly beaten; 1 quart, vegetable oil for frying

Main Courses
Southern
US & Canada
American
Meat
Beef
Savory Pies & Tarts

By Rebeccah Marsters ･ Appears in Cook's Country June/July 2013, Cook's Country TV

Natchitoches meat pies are savory deep-fried meat turnovers from Louisiana.

SERVES Makes 16 pies

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