natchitoches meat pies

Ingredients

• Servings: 15
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 1 onion, chopped
• 1 pound bulk lamb sausage
• 1 pound ground beef
• 1 teaspoon seasoning
• 1 pinch garlic powder
• 1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
• 1 quart vegetable oil for deep frying

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 25 mins


• heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. stir in onion and cook until transparent, about 5 minutes. add meats and brown until no longer pink, 10 to 12 minutes; stir in seasoning and garlic powder; drain fat. cool to room temperature.
• on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. place a heaping tablespoon of meat filling in the center of each round. fold dough over filling and seal edges closed by pressing with a fork or fingers. repeat to make 15 pies, re-rolling dough scraps as needed.
• heat oil for frying in deep fryer to 375 degrees f (190 degrees c).
• deep fry pies in small batches until golden brown, 3 to 4 minutes. drain on paper towels. or bake pies on greased cookie sheets in preheated 350 degree f (175 degrees c) oven 15 to 20 minutes, or until golden brown.