Natchitoches Meat Pies

1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere's Creole Seasoning (it's the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie crust1 egg
1/4 c. cold water


In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it's about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony's and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony's and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that's about 6" across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough.
Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2"-1" margin from the edges.Fold the other side over and gently pinch the edges shut.
For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold (used in these pictures).
Preheat oven to 400 and spray a baking sheet with non-stick cooking spray.  Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies. Bake 25-30 minutes or until golden brown.


Makes 8-10 larger sized pies


Source: Our Best Bites, slightly adapted from Chef John Folse