Ingredients

The following ingredients have 32 Servings
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon butter
  • 1/2 cup diced onions
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • Beef stock or broth, as needed
  • Kosher salt, freshly ground black pepper, Cajun seasoning, hot sauce and/or cayenne pepper, to taste
  • Cooking oil, if deep frying
  • 1/2 cup lard or vegetable shortening
  • 2-1/2 cups self-rising flour, divided
  • 1 egg yolk
  • 1/2 cup water

Instruction

  • In a heavy-bottomed sauté pan, heat oil and butter over medium-high heat.
  • Add onions, bell peppers, and celery and sauté about 5 minutes or until vegetables are softened. Last minute or so add the garlic.
  • Add the beef and pork and sauté until cooked through and most liquid has reduced down. Reduce to a low simmer and cook for about 60 minutes, adding small amounts of stock or broth as necessary to prevent sticking.
  • Season to taste with salt, pepper, Cajun seasoning, hot sauce and/or cayenne pepper. Remove from heat and let cool.
  • For the dough, cut shortening into 2 cups of the flour. Stir in egg yolk and 1/2 cup water to form a sticky dough.
  • Turn out onto a floured surface and sprinkle remaining flour on top, a little at a time, working it in until dough is smooth.
  • Roll dough to about 1/4-inch thickness and cut into 4 to 6 rounds.
  • Evenly distribute filling in center of each round, wet edges with water, fold over and gently seal with tines of fork. Place pies on a plate lightly sprinkled with flour and refrigerate for 10 minutes.
  • Bake or fry as noted below.