Natchitoches Meat Pies with Spicy Buttermilk Dip

• 2 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/2 cup vegetable oil
• 1/2 cup ice water
• 2 tablespoons unsalted butter
• 1/2 pound ground beef chuck
• 1 large garlic clove, minced
• 1/2 onion, finely diced
• 1/4 green bell pepper, finely diced
• 1 bay leaf
• 1 tablespoon tomato paste
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon chopped thyme
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• Salt
• Hot sauce, preferably Tabasco
• 1 egg beaten with 2 tablespoons of milk
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup plus 1 tablespoon sour cream
• 1 1/2 teaspoons celery salt
• 1 teaspoon fresh lemon juice
• Salt
• Hot sauce, preferably Tabasco
• 1 scallion, thinly sliced

1. Make the buttermilk dip In a food processor, combine the flour and salt.
2. With the machine on, add the oil and process until the flour is moistened.
3. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened.
4. Transfer the dough to a work surface and knead just until smooth.
5. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
6. Make the buttermilk dip In a large skillet, melt the butter.
7. Add the ground beef and cook over moderately high heat until no pink remains, breaking up the meat with a spoon, about 5 minutes.
8. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent, 7 minutes.
9. Stir in the tomato paste, cayenne, cloves, thyme, coriander and allspice and cook over moderately low heat for 3 minutes.
10. Season with salt and hot sauce and let cool.
11. Make the buttermilk dip Discard the bay leaf.
12. Transfer the filling to a food processor and pulse until chopped.
13. Make the buttermilk dip Preheat the oven to 350 and line a large baking sheet with parchment paper.
14. On a floured work surface, roll out each disk of dough to a 12-inch round.
15. Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough.
16. Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle.
17. Fold the other half of the dough over the filling and press to seal.
18. Crimp the edges with a fork.
19. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.
20. Make the buttermilk dip In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice.
21. Season with salt and hot sauce.
22. Transfer to a serving bowl and top with the scallion.
23. Serve the pies with the buttermilk dip.

flour, salt, vegetable oil, water, unsalted butter, ground beef, garlic, onion, green bell pepper, bay leaf, tomato paste, cayenne pepper, ground cloves, thyme, ground coriander, ground allspice, salt, sauce, egg, mayonnaise, buttermilk, sour cream, celery salt, lemon juice, salt, sauce, scallion

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