NATCHEZ MEAT PIES

Learn how to make
Natchez Meat Pies

Ingredients:

1 lb. Lean ground Pork
1 lb. Lean ground beef
You will need:

1 small diced onion,
1 tsp. minced garlic

1 tsp. season salt Seasonings

1 tbs. black pepper

1 tsp. cayenne pepper

2 cups beef broth

2 medium potatoes

2 tbs. butter

1 cup cheddar cheese

2 large pie crusts or individual pie crusts

1 egg white &
¼ cup cold water

Directions:

In large skillet, cook meat, with onion until meat is done, drain.

Return meat to skillet, add spices, garlic and beef broth.

Continue cooking for 20 minutes on medium to low heat uncovered, until spices combine and most of the liquid has evaporated.

2 peeled and diced potatoes for about 10 minutes or until just soft. In separate boiler, boil

Drain.

Mash with butter.

Add potatoes to meat mixture after it has cooked for 20 minutes and is still hot.

Stir to combine.

Add cheese.

Allow to cool some before filling pie crust.

Unthaw frozen pie crusts, prick bottom, with a fork to allow steam to escape and crust to not bubble up, while cooking.

Pour warm, but not hot, meat mixture into the pricked bottom one.

In small bowl, whisk the white of 1 egg with cold water.

Paint this along the sides of the bottom pie shell, so it will grab the top shell.

Top with the second pie shell

Trim any excess off.

Join seams with egg white and water mixture.

To make individual pies

roll out the dough onto floured surface and cut for individual pies.

Fill with about a cup of meat mixture, roll up, into small pastry, using egg white wash to seal the edges, or mist with water.

Pinch the two crusts together.

In the top pie shell, cut small slits to allow steam to escape.

Brush the whole pie with the rest of the egg white mixture.

Bake at 400 degrees for 20 minutes.

or you can Deep fry for about 1 minute per side, in vegetable oil or lard.

Now you know the secret to Natchez Meat Pies...

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