📝 About This Recipe
Hailing from the oldest settlement in the Louisiana Purchase, these iconic golden-brown crescents are a savory cornerstone of North Louisiana’s culinary identity. Each bite features a perfectly spiced blend of beef and pork encased in a flaky, deep-fried crust that shatters upon impact. This recipe preserves the traditional 'Holy Trinity' of aromatics, delivering a soulful street food experience that has been a festival favorite for generations.
🥗 Ingredients
The Savory Meat Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 pound Ground Pork
- 1 large Yellow Onion (finely minced)
- 1/2 cup Green Bell Pepper (finely minced)
- 1/2 cup Green Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons All-Purpose Flour (to thicken the filling)
- 1/4 cup Beef Broth
Seasoning & Spice
- 1 tablespoon Cajun/Creole Seasoning (adjust to preferred salt/heat level)
- 1/2 teaspoon Cayenne Pepper (optional, for extra kick)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt
The Flaky Crust
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Vegetable Shortening (cold)
- 1 large Egg (beaten)
- 1 cup Whole Milk (cold)
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large heavy skillet or Dutch oven over medium-high heat, combine the ground beef and ground pork. Cook until browned, breaking it up into very fine crumbles with a wooden spoon.
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2
Add the minced onions, bell pepper, and garlic to the meat. Sauté for 5-7 minutes until the vegetables are translucent and soft.
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3
Stir in the Cajun seasoning, cayenne, and black pepper. Sprinkle the 2 tablespoons of flour over the meat mixture and stir constantly for 2 minutes to cook out the raw flour taste.
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4
Pour in the beef broth and green onions. Simmer for 3-5 minutes until the liquid has thickened and the mixture is moist but not runny. Remove from heat and let the filling cool completely (this is crucial for preventing the dough from tearing).
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5
While the meat cools, prepare the dough. In a large mixing bowl, sift together the 4 cups of flour, baking powder, and salt.
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6
Cut the cold shortening into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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7
Whisk the egg into the cold milk, then gradually add to the flour mixture. Stir until a dough forms. Knead lightly on a floured surface for 1-2 minutes until smooth. Wrap in plastic and rest for 20 minutes.
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8
Divide the dough into 12-15 equal-sized balls (roughly the size of a large lime). On a floured surface, roll each ball into a 6-inch circle about 1/8 inch thick.
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9
Place approximately 2-3 tablespoons of the cooled meat filling onto one half of each dough circle, leaving a 1/2-inch border.
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10
Moisten the edges of the dough with a little water, fold the dough over to create a half-moon shape, and press the edges firmly to seal. Use the tines of a fork to crimp the edges securely.
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11
Heat 2-3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
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12
Carefully drop 2-3 pies at a time into the hot oil. Fry for 2-3 minutes per side until they reach a deep golden brown. Do not overcrowd the pot.
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13
Remove the pies with a slotted spoon and drain on a wire rack set over paper towels. Let rest for 5 minutes before serving—the filling will be very hot!
💡 Chef's Tips
Ensure the meat filling is completely cool before stuffing the dough; warm filling will melt the shortening in the crust and cause it to break. For a smoother texture, use a potato masher to break the meat into very fine grains while browning. If you prefer a baked version, brush the pies with an egg wash and bake at 375°F for 20-25 minutes until golden. Don't skip the resting time for the dough; it relaxes the gluten and makes it much easier to roll out thin without shrinking. You can make a large batch and freeze the un-fried pies between layers of parchment paper for up to 3 months.
🍽️ Serving Suggestions
Serve with a side of spicy remoulade sauce or a simple hot sauce for dipping. Pair with a cold glass of sweetened iced tea or a crisp Louisiana lager. Accompany with a side of classic Cajun coleslaw to provide a cool, crunchy contrast to the savory meat. For a full meal, serve alongside a bowl of red beans and rice. These are excellent at room temperature, making them the perfect 'grab-and-go' food for picnics or tailgates.