Go Back

Louisiana Meat Pies

A taste of New Orleans
Print Recipe
Servings 22 Pies

Ingredients
  

  • 1 Lb ground beef 85% lean
  • 1 Lb ground pork
  • 1 cup ochopped onion
  • 1 cup bell pepper chopped
  • 2 Tablespoons minced garlic
  • 2 Tablespoons fresh thyme leaves
  • 2 teaspoons Slap ya Mama Cajun seasoning
  • 2 teaspoons Tabasco OR Louisiana Gold green sauce
  • 1/4 cup beef broth
  • 2 Tablespoons Wondra Flour
  • 1 cup chopped green onion
  • 1/2 cup chopped parsley
  • Salt and pepper to taste
  • Goya Empanada 5” round discs for Frying or the ones for Frying and Baking. NOT the ones that just say for Baking.

Instructions
 

  • Combine beef and pork in a large skillet and start to brown. Crumble as it cooks into small pieces. When meat is not quite done ; add onion, bell pepper, garlic and thyme. Continue cooking until onion and bell pepper are soft and meat is crumbled.
  • Add Cajun seasoning, hot sauce and beef broth. Mix well and taste for seasoning. Adjust seasoning if necessary. Sprinkle with Wondra Flour and mix well. Continue to cook for 2 more minutes.
  • Remove skillet from the heat and fold in green onion and parsley. Allow to cool to room temperature or refrigerate overnight before filling pastry rounds to make pies.

Video

Notes

NOTE: There are many recipes for pastry dough for fried pies if you prefer to make your own dough. I did not include one because I will always test a recipe before including it.