Name: Natchitoches-Style Meat Pies
Yield: 1
Ingredients: 4 tbsp. unsalted butter -; 1/2 lb. lean ground beef -; 1/2 lb. ground pork -; 1/4 lb. chicken livers -; 1 onion -; 1 small green bell pepper -; 4 clove garlic -; 1 tsp. cayenne pepper -; 1/2 tsp. ground cloves -; 1/2 tsp. chopped thyme -; Salt -; Freshly ground pepper -; 1/4 c. low-sodium chicken broth -; 16 empanada wrappers -; Vegetable oil -; Ranch dressing mixed with chopped cilantro -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Natchitoches-Style Meat Pies

1. 4 tbsp. unsalted butter -

2. 1/2 lb. lean ground beef -

3. 1/2 lb. ground pork -

4. 1/4 lb. chicken livers -

5. 1 onion -

6. 1 small green bell pepper -

7. 4 clove garlic -

8. 1 tsp. cayenne pepper -

9. 1/2 tsp. ground cloves -

10. 1/2 tsp. chopped thyme -

11. Salt -

12. Freshly ground pepper -

13. 1/4 c. low-sodium chicken broth -

14. 16 empanada wrappers -

15. Vegetable oil -

16. Ranch dressing mixed with chopped cilantro -

How to cook deliciously - Natchitoches-Style Meat Pies

1. Stage

In a large skillet, melt the butter. Add the beef, pork, and chicken livers and cook over moderate heat, stirring, until lightly browned, 8 minutes. Add the onion, bell pepper, garlic, cayenne, cloves, and thyme; season with salt and pepper. Cook until the vegetables are tender, 6 minutes. Tilt the pan and spoon off the fat. Add the broth and scrape up any browned bits stuck to the bottom of the skillet. Scrape the filling into a bowl, cover, and refrigerate for 30 minutes, until chilled.

2. Stage

Arrange 8 empanada wrappers on a work surface. Lightly brush the edges with water and spoon half of the meat filling into the centers. Fold in half, pressing out any air, and seal; crimp the edges with a fork. Transfer the pies to a wax paper–lined baking sheet. Repeat with the remaining wrappers and filling.

3. Stage

Line a baking sheet with paper towels and place a rack on top. In a large, deep skillet, heat 1 1/2 inches of oil to 375 degrees F. Fry the meat pies in batches, turning once, until golden brown, about 5 minutes. Drain on the rack and serve with the ranch dressing. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.