Sunday, May 10, 2015

Natchitoches Pork Pies

Natchitoches Pork Pies

1 1/2 lbs. ground pork shoulder
1/2 cup chopped onion
1 garlic clove, minced
salt & pepper, to taste
1 tsp. Cajun seasoning
dash of cayenne
1/2 cup flour

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. vegetable shortening (I used butter)
1 large egg, beaten
1/3 cup milk

oil for frying

1.  Make Filling:  In skillet over medium heat, saute onion, garlic and pork until cooked through.  Add salt, pepper and flour; cook until almost dry.
2.  Transfer to bowl; chill.
3.  Make Pastry:  Sift together four, baking powder and salt.  Cut in shortening (butter) until it looks like coarse cornmeal. Add egg and milk; stir until it forms a ball.  On lightly floured surface, roll to 1/8 inch thickness.  Cut out rounds with a 4 inch cookie cutter or the top of a clean, empty coffee can.
4.  Heap a tablespoon of filling on each round. Dampen edges with water. Fold over to make a half moon. Seal with a fork dipped in water.  Prick top once with fork.
5.  Heat oil in fryer to 350 degrees.  Fry a couple at a time until golden - about 2 minutes on each side.  Drain on paper towels.

1 comment:

  1. Thanks so much for linking up at MeetUp Monday! Hope to see you again tomorrow!


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