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I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting.  I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana.  I didn’t like that it was fried though and converted it to a baked version.  For lack of a better definition this is a Cajun empanada 😀

NATCHITOCHES MEAT PIES

FILLING
4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth

• Brown ground beef and pork until cooked through. Drain.
• In the same pan brown bacon over medium heat until crisp.
• Remove bacon to drain on paper toweling.
• Whisk in flour to bacon grease making a roux.
• Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
• Add beef and pork in. Simmer 5-10 minutes to meld flavors.
• Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.

PASTRY
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth

• Whisk together the flour, salt and baking powder together in food processor.
• Add shortening and pulse to a cornmeal texture.
• Add eggs and broth JUST until dough comes together.
• Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
• Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
• Roll out each piece to a thin circle.
• Fill each about half full.
• Fold over and crimp edges with fork tines to seal.
• Place on a silicone lined baking sheet.
• Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
  Serve with Salsa, sour cream, chopped olives and chopped green onions.

NOTE:

• I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
• I also like to add a sprinkly of shredded cheese to the inside and garnish.