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

Pastry

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.

Ham and Cheese Swirls

Ham and Cheese Swirls

1 sheet frozen puff pastry, thawed

4 to 5 slices ham sandwich meat

shredded cheddar cheese

Dijon mustard

1.  Roll out pastry on a floured board. Flatten seams and stretch slightly.

2.  Spread with a thin layer of mustard. Then, lay ham in a single layer. Top with shredded cheese.

3.  Roll up lengthwise. Wrap in plastic wrap and place in the fridge for 30 minutes.

4.  Preheat oven to 375 degrees. Unwrap roll and slice into 1/2 inch widths. A serrated knife works best.

5.  Place on baking sheet and bake about 15 minutes or until golden brown. Remove from oven and serve warm.

Makes 18 to 20.