Natchitoches Meat Pies

These are at the top of my list of dinner foods. My kids ask for them, that's why. When that happens, whatever it is goes on the permanent menu. I love these and my husband like them as well, so everyone is happy when momma makes them. The pie crust is so flaky and just makes it taste so good. They aren't hard to make, so give them a try. Thanks to Our Best Bites for sharing these. They are a winner. I changed it a little to fit my family's taste.

Natchitoches Meat Pies

1/2 lb. lean ground beef

1/2 lb. ground pork

1 onion, chopped

5-6 cloves garlic, minced

Season Salt to taste

Tabasco sauce to taste (start with about 1/4 tsp.)

1 can beef broth

Potatoes, cut into small cubes, cooked, but not mushy.

1 can diced green chiles

Shredded Cheddar Cheese

Pie Crust, tripled (or use store bought, already made)

1 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  onion and garlic. Cook until tender and onions are translucent. Add Season Salt 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 Season Salt and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. Add the potatoes and green chiles. Heat through. 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, I use a bowl that's about 6" across the top; I 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 and some cheese 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.

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.

FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and just add the egg wash and bake them for an extra 15-20 minutes, or you can bake them and heat them up in the oven or microwave, whatever suits your needs better.

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