Natchitoches Meat Pies

AT NATCHITOCHES, A SMALL TOWN IN CENTRAL Louisiana, black locals used to sell meat pies from carts on the street till the authorities cracked down on food made outside commercial kitchens. The stuffed, unfried pies freeze beautifully in Ziploc bags, so you might want to double this recipe.

MAKES: About 18 small pies

INGREDIENTS:

FILLING

• 2 tablespoons peanut or vegetable oil
• 3⁄4 pound ground beef chuck
• 3⁄4 pound ground pork
• 1⁄2 cup chopped scallions (part of green tops included)
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour

PASTRY

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 3 tablespoons vegetable shortening
• 1 large egg, beaten
• 1⁄3 cup milk

FOR DEEP FRYING

• 1 cup peanut oil

INSTRUCTIONS:

1. To make the filling, heat the oil in a large skillet over moderate heat.
2. Add the beef, pork, scallions, and garlic to the skillet. Cook, stirring and breaking up the meats, until the beef loses its red color.
3. Add the remaining ingredients to the skillet and continue to cook, stirring, until the mixture is almost dry, about 10 minutes.
4. Transfer the filling to a bowl, let it cool, and then chill in the refrigerator.
5. To make the pastry, sift the flour, baking powder, and salt into a mixing bowl.
6. Add the shortening to the bowl and cut it with a pastry cutter until the mixture resembles coarse cornmeal.
7. Add the egg and milk to the bowl and stir until a ball of dough forms.
8. Transfer the dough to a lightly floured surface and roll it out to about 1/2 inch thick.
9. Using the lid of a coffee can or a round cutter, cut out rounds of dough.
10. To assemble the pies, place a heaping tablespoon of filling on one side of each round of dough.
11. Dampen the edges of the dough with water using your fingertips.
12. Fold the other side of the dough over the filling and seal the edges with a fork dipped in water. Prick the top of each pie twice with a fork.
13. To fry the pies, heat the oil in a medium cast-iron skillet to about 350°F (175°C).
14. Quickly fry each pie until golden, about 2 minutes on each side.
15. Drain the fried pies briefly on paper towels.
16. Serve the pies hot.