Natchitoches Meat Pies

• 1 pound ground round beef
• 1/2 pound ground pork
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green peppers
• 1/2 cup chopped celery
• 1 1/2 teaspoons salt
• 1 teaspoon Essence (recipe follows)
• 1/4 teaspoon cayenne
• 1/2 teaspoon black pepper
• 2 tablespoons chopped garlic
• 1 tablespoon flour
• 1 cup water
• 1/4 cup chopped green onions
• 3 cups flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 6 tablespoons shortening
• 3/4 cup milk
• Oil for frying
• 1 recipe of Creole Tartar Sauce, recipe follows* see below
• 1 egg*
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 cup olive oil
• 1/4 teaspoon cayenne
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon salt
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the fryer.
2. In a large saute pan, over medium heat, add the oil.
3. When the oil is hot add the meat and brown, stirring and cooking for 5 minutes.
4. Add the onions, peppers, celery, salt, pepper, Essence and cayenne.
5. Stirring often, cook the mixture until the vegetables are wilted, about 12 minutes.
6. Add the garlic and cook 2 minutes longer.
7. Dissolve the flour in the water, making a slurry, and add to the meat mixture.
8. Stir until the mixture thickens slightly.
9. Remove from the heat and cool.
10. In a mixing bowl, sift the flour, salt and baking powder together.
11. Cut the shortening into flour mixture, until it resembles coarse texture.
12. In a small mixing bowl, beat the egg and the milk together.
13. Work the egg mixture into the dry ingredients until you achieve a thick, yet workable dough.
14. Form into a ball and cut into 24 equal pieces.
15. Dust each piece with a little flour, roll each piece into a 2 to 3-inch round.
16. Place a heaping tablespoon of the meat mixture slightly off center.
17. Fold it over to make the edges meet and crimp with a fork.
18. Place the meat pies in the hot oil and fry until golden brown, about 3 minutes.
19. Remove the pies from the oil and drain on a paper-lined plate and season with Essence.
20. Serve the meat pies with the Creole Tartar Sauce.
21. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
22. With the processor running, pour the oil through the feed tube in a steady stream.
23. Add the cayenne, mustard, and salt and pulse once or twice to blend.
24. Cover and let sit for 1 hour in the refrigerator before using.
25. Best if used within 24 hours.
26. *RAW EGG WARNING
27. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
28. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
29. Combine all ingredients thoroughly.
30. Yield: 2/3 cup

ground round beef, ground pork, vegetable oil, onion, green peppers, celery, salt, cayenne, black pepper, garlic, flour, water, green onions, flour, salt, baking powder, shortening, milk, recipe of creole, egg, garlic, lemon juice, parsley, olive oil, cayenne, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/natchitoches-meat-pies-recipe.html (may not work)