Monday, June 18, 2012

Menu Plan Monday and Natchitoches Meat Pie


Hope everyone had a wonderful father’s day! It was a super busy weekend with my nieces birthday and the start of our vacation bible school, we decided to do ours Saturday night. So my husband got to fix his own supper Smile, no really he smoked to pork shoulder roast and it was absolutely the best! Here are some of the pictures.
Smoke Porkfinalsmokepork
It had such a wonderful flavor but it was not overly smoky because we finished it in the oven.  I think that is probably the key, smoke it for most of the time, but finish it the last hour or so in the oven.  It was so tender.
My husband has been getting some goat meat pies at our local farmers market. I have to tell you they are delicious. I decided to make my own, only using ground beef. So I found Emeril’s Recipe for

Emeril’s Natchitoches Meat Pies

meatpies


He gives a recipe for  a pastry crust, but I just used two store bought pie crust rolled out and cut out with a pirogue maker! or a 5 inch in diameter bowl.
 
  • 1 teaspoon veggie oil
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 onion, finely chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 1 1/2 teaspoons salt
  • 1 teaspoon Essence, recipe follows
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon flour
  • 1 cup water
  • 1/4 cup finely chopped green onions
Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme
Egg wash
1 egg and 1 tablespoon of water mixed
a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool. if using his dough recipe from emeril’ recipe, please follow the directions on the site, and continue on if using pie crust recipe fill them with 2 or 3 teaspoons of filling. using a peerage press cut the rounds out of the dough using the open bottom of the press, or use the bottom of a 5 inch ramekin as a guide. Fill each portion with 2 or 3 teaspoons of filling and brushing the inside edges with egg was and crimping together with a press or your fork. These are going to be small hand pies.
preheat the veggie oil to 350 degrees and deep fry until golden brown and until pie crust is cooked through. Do not get oil too hot or it will brown outside and you will have undercooked pie dough.
They were so good, my son a definite meat eater loves them will make again eventually, just not too often since they are fried. You could probably just make a giant baked pie out of it and would work just as well.

Here is my menu plan for this week
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Make-Ahead Meals for Busy Moms Skip To My Lou

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