Cajun Meat Pie Or Pasties Seasoned Pork Beef Vegetables Recipes

CAJUN MINI MEAT PIES

Steps:

• Filling:.
• Brown ground meat only till all brown.
• add the rest of ingredients and simmer till all are cooked down.
• drain in a strainer let sit in strainer to cool down set aside.
• Crust:.
• Mix all dry ingredients in large bowl.
• Mix eggs and milk.
• add to dry ingredients slowly while stiring.
• add shorting and cut in with pastry cutter or two knives.
• when well mixed form balls about the size of a tennis ball.
• roll out ball with rolling pen.
• cut out in about a 6 inch circle.
• use wet paper towle to wet around outer circle.
• put about 2 tablespoons of meat filling in center.
• fold over crust to form like a half moon
• press edges to seal with fingers.
• use a fork to repress edges and give a decortive look.
• when all are done put in fridge for at least an hour or till ready to fry.
• fry in very hot oil.
• turn when golden brown and fry other side.
• frying is very fast do not over fry meat is already cooked.
• can freeze unfried only.
• wrap indivdually in wax paper put several in zip lock bags freeze flat.
• after frozen then can stack as will.

BEEF AND PORK PASTIES

Steps:

• Preheat oven to 350.
• add the salt the flour and mix.
• slowly add the cold water until the dough is able to be rolled.
• seperate the dough into 8 equal parts.
• Roll out each dough ball until it is round.
• add 1/8 of each ingredient and fold in half.
• pinch down the edges to secure.
• Bake 4 at a time for 45 minutes.

CAJUN MEAT PIE OR PASTIES (SEASONED PORK, BEEF & VEGETABLES)

Steps:

• Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
• Add the egg, vanilla, and milk and beat until blended.
• Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
• With floured hands, shape the dough into a round, flat patty.
• Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
• In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
• Reduce heat to medium and add the pork, garlic, and seasonings.
• Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
• Add the beef and mix thoroughly.
• Lower the heat and let simmer for 5 minutes, stirring often.
• Mix in the potatoes and the stock.
• Cook for 10 minutes over med-low heat, stirring often.
• Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
• On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
• If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
• Refrigerate dough for 15 minutes.
• Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
• Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
• Let cool for 5 minutes.
• In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
• Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
• Bake at 350F until the crust is golden brown (40-45 minutes).
• Let cool 10 minutes before serving.
• If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
• Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
• Fold the circle in half over the filling and seal by pressing the edge with a fork.
• Trim the edge to 1/4".
• In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
• Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
• Serve immediately.