Cocktail Meat Pies

These things are wildly popular on BOTH sides of the Sabine River, for every good reason. They’re delicious as empanadas in Texas, of course. In Louisiana, they’re known as Natchitoches Meat Pies – from the oldest settlement in the Louisiana Purchase. Feel free to call them whatever you like, as long as you’re talking with your mouth full.

Dough:

1½ cups flour

½ teaspoon salt

1 stick (1/2 cup) chilled butter, diced

½ cup cold water

Filling:

2 tablespoons vegetable oil

½ small onion, finely chopped

½ green bell pepper, finely chopped

2 cloves garlic, minced

½ teaspoon minced jalapeno

1 pound ground beef

1 teaspoon Creole or Cajun seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground cumin

2 plum tomatoes, chopped

¼ cup dried currants

1 teaspoon chopped parsley

4 ounces ricotta cheese

 

½ cup flour for dusting

1 egg beaten with 2 tablespoons water

To prepare the dough, combine the flour and salt in a food processor and add the butter, processing until fine crumbs form. Add the cold water while the processor is running and pulse until the mixture becomes a dough ball. Cover the dough in plastic wrap and refrigerate for 45 minutes. Make the filling by heating the oil in a large skillet and sauteeing the onion, bell pepper, garlic and jalapeno until soft. Add the beef and stir until lightly browned. Season with the Creole or Cajun blend, garlic and onion powders, and cumin. Add the tomatoes, currents and parsley. Cover the skillet and finish cooking, about 10 minutes. Transfer the filling to a bowl, add the cheese and stir to combine thoroughly. Let filling cool.

Preheat the oven to 350 degrees. Dust a clean, flat surface and a rolling pin with flour, then roll out the dough until 1/8 inch thick. Cut out circles using a 4-inch cookie cutter. Spoon about 2 tablespoons of the filling at the center of each circle; seal by folding and pressing the edges. Brush the surface of the meat pies with the egg wash and place on a greased baking sheet. Bake until golden brown, 10-15 minutes. Serve hot. Note: these meat pies are also excellent when deep fried. Makes 15 small pies.