Natchitoches Meat Pies

Prepare filling. Saut 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 meat pies by placing meat filling on 1 side of pastry circle, leaving about 1/2 inch at the edges for sealing. Dampen edge with water or egg wash. 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. Yield: 18 servings (small size). I have baked these. Since the filling is pre-cooked, you are only concerned about browning the crust. 400 degrees at about 15 minutes ought to do it. I have also substituted a pizza (calzone) crust for the baking powder one listed here and found it is better for baking. I also substitute a mixture of shrimp and crab for the beef/pork mixture. Saute the vegetables first, add diced shrimp and saute until pink, then add the crab and saute until heated through. proceed as directed. A third substitution I use is a mixture of crawfish and rice for the beef/pork mixture. It is my favorite. Cook the rice in chicken broth. Saute the vegetables then add diced crawfish and rice. Proceed as directed.