Recipe: Cajun Meat Pies (with ground beef filling, fried or baked)

CAJUN MEAT PIES

"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."

1/2 cup finely chopped bell pepper
1/2 cup chopped yellow onion
1/2 cup chopped green onion
3 tablespoons bacon fat
2 tablespoons parsley flakes
1 tablespoon minced garlic
1 teaspoon ground cayenne pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound lean ground beef
1 recipe Pastry Dough (recipe follows) (or egg roll wrappers)
2 small eggs, beaten

Add finely chopped pepper and onions to melted bacon fat in skillet and saute until softened.

Add parsley, garlic, cayenne, salt and pepper and cook for 5 minutes. Add beef and brown. Drain in a colander and let cool before making pies.

Place 2 tablespoons filling in center circle of pastry (or egg roll wrapper). Moisten ends of circle with egg; fold over to form a half circle and press to seal (a fork works well).

Deep fry at 350 degrees F until brown. Drain on paper towel. Serve.

(Or, you can bake the pies on a cookie sheet in a preheated 350 degree F oven for about 8 minutes; turn over and bake other side 8 minutes or until brown.)

PASTRY DOUGH

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. Roll pastry dough out to 1/16-inch thick. Cut out 4-inch circles. Lightly flour both sides and reserve.

Makes about 25 (4-inch) pies
Source: Best of the Best from Louisiana 2 by Gwen McKee and Barbara Moseley