So why would I bastaradize their time-honored tradition of the fried meat pie? I didn't! My aunt did.
For as long as I've known her, this life-long resident of Metairie, LA. has been trimming the fat off Louisiana cooking. (In this case, not much fat at all.)
Natchitoches Meat Pie
* The real Natchitoches meat pie is a hand-held, oil-fried masterpiece of flavors. Aunt Florence lightened this up with ground turkey vs. beef, baked vs. fried, pre-made puff pastry vs. homemade pie crust. So, I guess when you get right down to it, this thing tastes nothing at all like that famous pie. :)
- 1/2 pound ground turkey
- 1/2 pound ground pork
- 1/2 cup finely chopped yellow onion
- 1 tablespoon olive oil
- 1 cup finely chopped green onions
- 3 tablespoons minced garlic
- 1 large red bell pepper, diced
- 1-2 tablespoons flour
- Hot pepper sauce, to taste
- Salt and pepper, to taste
- Puff pastry sheets
Drain any excess liquid from skillet, allow mixture to cool. Spoon this delightful mess onto a puff pastry sheet, roll it up. (Or, use puff pastry squares to create individual pies.) Brush with a mixture of egg and water. Bake @ 375 (F) for approximately 35 minutes.
Until the real ones are available west of the Mississippi, this recipe will have to do.
Cool place to stay in Natchitoches.