MEAT PIES

This would be a great game-day treat for watching LSU or the Saints at home. Or, bring them along for a tailgate. They are definitely a walk-around food.

Natchitoches Meat PiesMakes 26 to 28 (5- to 5-1/2-inch) pies

Filling

1-1/2 pounds ground beef

1-1/2 pounds ground pork

1 cup chopped green onions, white and green parts

2 or 3 cloves chopped garlic

1 tablespoon salt

1 teaspoon coarsely ground black pepper

1 teaspoon red pepper flakes

1/2 teaspoon ground cayenne

1/3 cup all-purpose flour

Combine meats, green onions, garlic, salt and peppers in large Dutch oven. Cook over medium heat, stirring often until meat is no longer red and is broken into small bits, about 15 minutes; do not overcook. Sift flour over meat, mixing thoroughly. Remove from heat. Place meat in a large colander to drain off liquid and cool to room temperature.

Crust

2 cups self-rising flour, plus about 2/3 cup more for rolling out dough

1/3 heaping cup Crisco shortening, not melted

1 egg, beaten

3/4 cup milk

Vegetable oil, for deep-frying

Sift flour and cut shortening into it. Add egg and milk and mix. Form dough into  ball (it will be very sticky). Roll out about 1/3 of dough at a time on heavily floured board with floured rolling pin to about 1/8-inch thick, adding least amount of flour possible to keep it from sticking.

Cut dough into 5- to 5 1/2-inch circles. (Use a round sharp-edged dish or utensil of the correct size; or use a dumpling-maker form.) Cut out all dough circles before filling any, placing circles on cookie sheet. If necessary to stack pastry while making circles, place waxed paper between them.

Assemble pies

To assemble each pie, place a heaping tablespoon of filling on one side of pastry round. Dampen edge of pastry with fingertips moistened with water. Fold pastry over meat and crimp with fork tines dipped in water, pressing to seal.

Prick each pie twice on top with fork. Freeze if desired, enclosed in self-sealing plastic bags; do not thaw before frying.

Just before serving, carefully drop pies in oil heated to 350 degrees. Fry until dark golden brown, about 2 minutes. Drain on absorbent paper.

Note: For bite-size pies, use a biscuit cutter, allowing 1 teaspoon of filling per pie.