Ingredients
1 filling-- -- (6 to 8 lbs.
1 lb ground beef
1 lb ground pork
1 bunch green onions -- chopped
1 clove garlic -- minced
1 green bell pepper --
1 chopped
1 salt and black pepper to
1 taste
1 cayenne pepper to taste
1 tsp vegetable shortening
1 tbsp all-purpose flour
1 crust--
4 cup all-purpose flour
1 tsp baking powder
2 tsp salt
1/2 cup vegetable shortening
1 egg -- beaten
1 cup milk
1 cooking oil -- for frying
Directions
Prepare filling. Saute beef, pork, green onions, garlic and bell
pepper with salt, black pepper and cayenne pepper in shortening,
stirring to crumble meat, until meat is browned but not dry. Remove
from heat. Drain meat mixture. Stir in flour.
Prepare crust. Sift flour, baking powder and salt together. Cut
shortening into dry ingredients. Combine eggs and milk. Gradually add
liquid to dry ingredients until dough consistency. Break into small
pieces and roll very thin. Cut into circles, using saucer as guide.
Assemble meatpies by placing 1 tablespoon meat filling at 1 side of
pastry circle. Fold top over meat and crimp to seal with fork tines.
To cook, deep-fry meatpies in oil until golden brown. Drain and serve
hot.
From phannema@wizard.ucr.edu Sun Aug 11 17:05:09 1996 fish fillets,
dipped in a beer batter, fried and served in a warm corn tortilla
with shredded cabbage and two salsas -- one quick and the other not
so quick
Recipe By : LA Festivals
From: owner-Mm-Recipes@idiscover.Net O
Servings: 18 servings
Natchitoches Meat Pies Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
The History of Recipes
It is actually possible to track the history of recipes back into distant history, in fact as far as the Egyptians, and quite possibly further than that. In practice though, generally, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Moving our culinary historical trip onwards, there are a couple of cookery books from the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is familiar to us all today, but instead recipes for the types of meals served to the rich and wealthy people of that time. Over the next few hundred years, the powerful families of Wesstern Europe competed to lay on the best banquets, and consequentially chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. When we get to the 20th century, recipe publications were highly popular due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Natchitoches Meat Pies recipe.
