BAKED MEAT PIES RECIPES

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NATCHITOCHES MEAT PIES RECIPE | EMERIL LAGASSE | FOOD NETWORK



Natchitoches Meat Pies Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 pies

Number Of Ingredients 30

1 teaspoon vegetable 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
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons lard
1 egg
3/4 cup milk
Egg wash (1 egg beaten with 2 tablespoons water)
Solid vegetable shortening, for deep-frying
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

Steps:

  • In 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.
  • In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
  • Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MEAT LOVER'S PIZZA | BAKED BY RACHEL



Meat Lover's Pizza | Baked by Rachel image

Homemade thin crust pizza, topped off with two types of cheese, bacon, ham, pepperoni and hot sausage! A must make for meat lover's.

Provided by Rachel

Categories     Main Course

Total Time 90 minutes

Prep Time 70 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 14

1/2 C water
1/2 tsp active dry yeast
1/4 tsp granulated sugar
1 1/4 C all purpose flour
3/4 tsp salt
1 Tbsp olive oil (if needed)
1/3-1/2 C Pizza sauce
1 1/2 C mozzarella
3 Tbsp Parmesan cheese
3-4 slices bacon (cooked and chopped)
1/2 C ham (roughly chopped)
1/2 C hot sausage (cooked and crumbled)
1/4 C pepperoni slices
Ground black pepper

Steps:

  • Prepare dough by combining warm water, heated to 115°F, with yeast and sugar. Stir to dissolve and allow to proof.
  • In the bowl of a stand mixer, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, adding olive oil, if needed or desired. Mix until a ball forms, pulling away from the sides of the bowl. Transfer to a greased bowl. Cover and allow to rise in a warm location until doubled, roughly 1 hour.
  • Meanwhile, cook bacon and sausage. Chop bacon and ham. Crumble sausage.
  • Preheat oven to 425°F.
  • Grease a baking sheet with olive oil. Shape dough to desired size. Spoon pizza sauce over dough. Sprinkle with Parmesan cheese and 1/2 cup shredded whole milk mozzarella. Add meat toppings. Finally sprinkle with remaining 1 cup mozzarella and ground black pepper.
  • Bake for 15-20 minutes or until desired crispness is reached. Serve warm.

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