Natchitoches Meat Pies
These little meat pies are a favorite nosh among families along the Texas-Louisiana border. They're often served on Christmas Eve.
Makes 6 meat pies
INGREDIENTS
- ½ recipe No-Yeast Crust dough
- ½ cup Barbecue Sauce
- 3 cups browned ground beef or shredded cooked beef
- ¼ cup minced fresh parsley
- 2 cloves garlic, minced
- 2 green onions, minced
- 1 jalapeño pepper, minced
- ½ teaspoon cumin
- Salt and black pepper to taste
- Vegetable oil for frying
With floured hands, divide dough into six portions. Roll each portion into a 4-inch circle. In a bowl, combine Barbecue Sauce, beef, parsley, garlic, green onions, jalapeño pepper, cumin, salt, and pepper. Mix well.
Spoon a little beef mixture onto half of each dough circle, leaving a half-inch around the edges bare. Fold bare dough over the filling, forming a crescent shape. Moisten dough with water and crimp edges together to seal the pockets.
Pour cooking oil to a depth of 2 inches into a deep skillet or Dutch oven. Turn heat to medium-high. When oil is hot, cook meat pies two at a time for 6 to 8 minutes or until golden on both sides. (Turn carefully at least once during cooking.)
Remove pies from oil and drain on paper towels. Cool for several minutes before serving.
