Natchitoches Meat Pies (Emeril Lagasse) |
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Prep Time: 75 Minutes Cook Time: 85 Minutes |
Ready In: 160 Minutes Servings: 2 |
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Ingredients:
1 pound ground round beef |
1/2 pound ground pork |
1 teaspoon vegetable oil |
1 cup chopped onion |
1/2 cup chopped green peppers |
1/2 cup chopped celery |
1 1/2 teaspoons salt |
1 teaspoon essence |
1/4 teaspoon cayenne |
1/2 teaspoon black pepper |
2 tablespoons chopped garlic |
1 tablespoon flour |
1 cup water |
1/4 cup chopped green onions |
3 cups flour |
1 1/2 teaspoons salt |
3/4 teaspoon baking powder |
6 tablespoons shortening |
3/4 cup milk |
oil for frying |
1 recipe of creole tartar sauce, recipe follows* see below |
1 egg |
1 tablespoon minced garlic |
2 tablespoons fresh lemon juice |
1 tablespoon chopped parsley |
1 cup olive oil |
1/4 teaspoon cayenne |
1 tablespoon creole or whole-grain mustard |
1 teaspoon salt |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the fryer. In a large saute pan, over medium heat, add the oil. When the oil is hot add the meat and brown, stirring and cooking for 5 minutes. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 12 minutes. Add the garlic and cook 2 minutes longer. Dissolve the flour in the water, making a slurry, and add to the meat mixture. Stir until the mixture thickens slightly. Remove from the heat and cool. In a mixing bowl, sift the flour, salt and baking powder together. Cut the shortening into flour mixture, until it resembles coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick, yet workable dough. Form into a ball and cut into 24 equal pieces. Dust each piece with a little flour, roll each piece into a 2 to 3-inch round. Place a heaping tablespoon of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork. Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season with Essence. Serve the meat pies with the Creole Tartar Sauce.
2. Creole Tartar Sauce:
3. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
4. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
5. *RAW EGG WARNING
6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
7. Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
8. Combine all ingredients thoroughly.
9. Yield: 2/3 cup
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