Fried pies filled with ground beef and a burst of creole spices. Delicious! Serve them during the fall and throughout the holiday season.
*Original recipes call for a blend of ground beef and ground pork. I prefer to make them with 100% ground beef. You can make them either way!
Filling: Heat the oil in a large skillet, combine the ground beef, onion, bell pepper, celery, salt, pepper, and cayenne pepper. Cook over medium heat, stirring often until the meat looses its pink color. Do not overcook until the meat if dry. Add the garlic during the last minute or two of cooking the meat. Add the flour, stir until it is combined with the meat mixture. Remove from heat, add the green onions. Place the meat in a large colander to drain off excess liquid. Cool to room temperature.
Crust: In a mixing bowl, add the flour, salt and baking powder. Whisk a couple of times to combine. Cut in the shortening. Add the beaten egg and milk. Mix lightly, pour onto a lightly floured surface, knead gently a few times and form dough into a ball. Wrap in wax paper. Chill for 30 minutes.
To Assemble: On a lightly floured surface, roll about half of the dough into 1/8" thickness. Cut into 5" rounds. Place a heaping tablespoon of filling on one side of the pastry round. Dampen edge of pie with fingertips dipped in water. Fold top over meat and crimp edges with a fork.
To Fry: Fry in a deep fat fryer at 350ºF. until golden brown.
Freezing: The uncooked meat pies freeze well. When ready to fry, do not thaw before frying.