Natchitoches-Style Meat Pies

• 4 tablespoons unsalted butter
• 1/2 pound lean ground beef
• 1/2 pound ground pork
• 1/4 pound chicken livers, trimmed and finely chopped
• 1 onion, finely chopped
• 1 small green bell pepper, finely chopped
• 4 large garlic cloves, minced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon chopped thyme
• Salt and freshly ground pepper
• 1/4 cup low-sodium chicken broth
• 16 empanada wrappers, thawed (see Note)
• Vegetable oil, for frying
• Ranch dressing mixed with chopped cilantro, for serving

1. In a large skillet, melt the butter.
2. Add the beef, pork and chicken livers and cook over moderate heat, stirring, until lightly browned, 8 minutes.
3. Add the onion, bell pepper, garlic, cayenne, cloves and thyme; season with salt and pepper.
4. Cook until the vegetables are tender, 6 minutes.
5. Tilt the pan and spoon off the fat.
6. Add the broth and scrape up any browned bits stuck to the bottom of the skillet.
7. Scrape the filling into a bowl, cover and refrigerate for 30 minutes, until chilled.
8. Arrange 8 empanada wrappers on a work surface.
9. Lightly brush the edges with water and spoon half of the meat filling into the centers.
10. Fold in half, pressing out any air, and seal; crimp the edges with a fork.
11. Transfer the pies to a wax paperlined baking sheet.
12. Repeat with the remaining wrappers and filling.
13. Line a baking sheet with paper towels and place a rack on top.
14. In a large, deep skillet, heat 1 1/2 inches of oil to 375.
15. Fry the meat pies in batches, turning once, until golden brown, about 5 minutes.
16. Drain on the rack and serve with the ranch dressing.

unsalted butter, ground beef, ground pork, chicken livers, onion, green bell pepper, garlic, cayenne pepper, ground cloves, thyme, salt, chicken broth, empanada wrappers, vegetable oil, cilantro

Taken from www.foodandwine.com/recipes/natchitoches-style-meat-pies (may not work)