Natchitoches Meat Pies
Servings
Makes 18 Meat Pies
Total time
45
minutesWe’ve said it so many times…we love a make-ahead, feed-a-crowd, freezer-friendly recipe, and these hand pies do not disappoint. Refrigerated, rolled pie crust work perfectly, and you’ll get eight 4-inch pies from each roll. It’s a great all-hands-on-deck activity for families. The folding is easy, well, as pie!
Ingredients
1.5 lbs ground beef or a combo of beef and pork
1 bunch green onions, chopped
1 small yellow onion, diced
1 bell pepper, chopped
4 cloves garlic, minced
1 Tbl Boucherie Blend
1 Tbl flour
2 packages refrigerated, rolled pie crusts (4 crusts total)
1 egg and water for an egg wash
Instructions
- In a large skillet over medium heat, drizzle in the Garlic Extra Virgin Olive Oil. Saute the ground meat until nearly cooked through – about 5 minutes.
- Add in the green onions, yellow onion, bell pepper, garlic and Boucherie Blend. Continue cooking until all the the liquid has evaporated.
- Sprinkle on the flour and stir to combine. Set aside to cool fully and, ideally, refrigerate.
- Preheat oven to 425°F. Whisk together the egg and water to create an egg wash.
- Use a rolling pin to roll out the pie crusts just make them slightly thinner. Use a 4″ round cutter to cut rounds. Place a scant tablespoon of filling on one side of the round. Rub a little water around the edges of the round.
- Fold over the filling and press the edges together to make a half moon. Use the tines of a fork to crimp the edges. Poke the top a couple of times with the fork to make air holes.
- Brush with egg wash and bake for 7-10 mins or until golden brown and flaky.
