📝 About This Recipe
Hailing from one of the oldest settlements in the Louisiana Purchase, these iconic hand pies feature a savory, spice-kissed blend of beef and pork encased in a shatteringly crisp, golden crust. The secret lies in the 'holy trinity' of Cajun cooking—onions, bell peppers, and celery—simmered with a touch of cayenne for a subtle kick. Perfectly portable and deeply comforting, they are a true celebration of Southern Creole craftsmanship.
🥗 Ingredients
The Savory Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio preferred)
- 1 pound Ground Pork
- 1 cup Yellow Onion (finely minced)
- 1/2 cup Green Bell Pepper (finely minced)
- 1/2 cup Celery (finely minced)
- 3 cloves Garlic (minced)
- 1/2 cup Green Onions (thinly sliced)
- 2 tablespoons All-purpose Flour (to bind the filling)
- 1/2 cup Beef Broth
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Salt and Black Pepper (approximately 1 tsp each)
The Flaky Pastry
- 4 cups All-purpose Flour (sifted)
- 2 teaspoons Salt
- 1 teaspoon Baking Powder
- 1/2 cup Vegetable Shortening (cold)
- 1 large Egg (beaten)
- 1 cup Whole Milk (cold)
For Frying
- 1 quart Peanut or 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 the meat is browned and crumbly, breaking it up with a wooden spoon.
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2
Add the onions, bell peppers, and celery to the meat. Sauté for 6-8 minutes until the vegetables are soft and translucent.
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3
Stir in the minced garlic, salt, black pepper, and cayenne. Cook for another 2 minutes until fragrant.
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4
Sprinkle the 2 tablespoons of flour over the meat mixture and stir well to coat. Pour in the beef broth and simmer for 5 minutes until the liquid has thickened and the mixture is moist but not runny. Stir in green onions, then remove from heat and cool completely.
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5
To make the dough, whisk together the flour, salt, and baking powder in a large bowl. Cut in the cold shortening using a pastry blender or two forks until the mixture resembles coarse crumbs.
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6
In a small bowl, whisk the egg and milk together. Gradually add this to the flour mixture, stirring with a fork until a dough forms. Knead lightly on a floured surface just until smooth.
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7
Divide the dough into 12-15 equal-sized balls. On a floured surface, roll each ball out into a circle about 6 inches in diameter and 1/8-inch thick.
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8
Place about 3 tablespoons of the cooled meat filling onto one half of each dough circle, leaving a 1/2-inch border around the edge.
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9
Lightly moisten the edges of the dough with water. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with the tines of a fork.
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10
In a deep fryer or large heavy pot, heat at least 2-3 inches of oil to 360°F (182°C).
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11
Carefully slide 2-3 pies at a time into the hot oil. Fry for 2-3 minutes per side, turning once, until they are a deep golden brown.
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12
Drain the pies on paper towels or a wire rack. Let them rest for 5 minutes before serving to allow the filling to set.
💡 Chef's Tips
Always ensure your filling is completely cool before placing it on the dough; warm filling will melt the fat in the pastry and cause it to tear. For the flakiest crust, don't overwork the dough—knead it just enough to hold together. If you prefer a healthier version, these can be baked at 375°F for 20-25 minutes, though frying is the traditional method. You can prepare the filling a day in advance to let the flavors meld and save time on assembly. Use a fork to prick a small steam vent in the top of each pie before frying to prevent them from bursting.
🍽️ Serving Suggestions
Serve with a side of spicy Creole remoulade or a simple hot sauce for dipping. Pair with a cold glass of sweet tea or a crisp Louisiana-brewed lager. Accompany with a side of pickled okra or a bright vinegar-based coleslaw to cut through the richness. These make excellent appetizers if made in a smaller 'mini' size for parties. Serve as a main course alongside a bowl of red beans and rice.