Meat Pies With Cajun Tartar Sauce

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Meat Pies With Cajun Tartar Sauce

Meat Pies With Cajun Tartar Sauce

Meat Pies With Cajun Tartar Sauce


1 teaspoon vegetable oil

1 lb lean ground beef

1/2 lb ground pork

1 onion, finely chopped

1/2 cup chopped bell pepper

1/2 cup chopped celery

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/2 teaspoon black pepper

2 tablespoons minced garlic

1 tablespoon flour

1 cup water

1/4 cup green onion, sliced thin

For the pastry

3 cups flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

6 tablespoons shortening

1 egg

3/4 cup milk

egg wash (1 egg beaten with 2 tablespoons water)

vegetable oil

Cajun Tartar Sauce

1 large egg

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

2 tablespoons chopped green onions

1/2 cup vegetable oil

1/2 cup olive oil

1/4 teaspoon cayenne

1 tablespoon creole mustard

1 teaspoon salt


In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.

Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. 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 green onions. Mix well and let cool.

In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening 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.

Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch circle. 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 oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.

Instructions for Cajun Tartar Sauce:.

Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

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