MEAT PIE LOVERS! Are there any out there? Looking to open a business with my recipe.?

Question

If so, what kinds do you enjoy?

Thanks to you both for the help, I really appreciated it!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 1

Natchitoches Meat Pies (Louisiana)
... in Historic Natchitoches Louisiana, The Meat Pie Capital of ... Natchitoches Meat Pie Festival_ September 14-15, 2007. Meat Pies. Entertainment. Triathlon ...see for yourself why Oprah Winfrey refers to Natchitoches as "the best little town in the whole USA!


Meat Pie Filling
Instructions

1 teaspoon shortening Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour. Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin,. Cut into rounds using a saucer as a guide.


1 pound ground meat
1 pound ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper to taste
1 tablespoon flour
Meat Pie Crust

1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening + 1 T
1 cup milk

To assemble:

Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.

Another Natchitoches Meat Pie
Description:The Natchitoches meat pie is a traditional recipe consisting of a mixture of ground beef and pork, salt, pepper, onion, and parsley which is then folded into a half-moon shape and deep fried.


Natchitoches Meat Pies

INGREDIENTS
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart vegetable oil for deep frying

DIRECTIONS
Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

Runza (meat pies)

INGREDIENTS
4 1/2 cups all-purpose flour, divided
1/2 cup sugar
2 (.25 ounce) packages active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs
FILLING:
1 pound lean ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted. Punch dough down; roll into 12/6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.

And yet another:

Natchitoches Meat Pies
Nouveau Cajun
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Submitted by CC
on Thursday, July 08, 2004 MacGourmet users, drag image to your MacGourmet recipe box.

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Makes: 20 servings
Prep Time: 1 hour, 0 minutes
Cook Time: 40 minutes
Ready In: 1 hour, 40 minutes
Although Natchitoches, LA is not in Cajun Country, they do have a recipe worth mentioning in "Nouveau Cajun." Natchitoches, Louisiana, is known for their "Festival of Lights", being the location for the filming of Steel Magnolias, and famous meat pies. Their meat pies have been popular there since before the Civil War. Street vendors would hawk them calling, "Hotta meat pies! Get your hotta meat pies right here!"

Ingredients
1 pound lean ground beef 1 pound lean ground pork
1 medium onion chopped 1 medium green bell pepper chopped
1 bunch scallions (green onions) chopped 4 - 5 cloves garlic minced fine
1 tbsp all-purpose flour 1 tsp salt
1/2 tsp black pepper 1/4 - 1/2 tsp red pepper
vegetable oil for frying ````````````````````````````````````
Pastry 8 cups all-purpose flour
2 tsp baking powder 4 tsp salt
1 cup shortening 2 eggs beaten
2 1/4 cup milk `````````````````````````````````
Ranch Dressing for Dipping Optional


Directions
Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Sauté onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

Pastry:
Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.

Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above. Serve with Ranch Dressing for dipping.

NFD♥

Answer 2

Would be good to also make pasties with your meat filling in them - so people can eat them on the go.