- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Easy-to-make Natchitoches Meat Pies
Posted on 9/30/19 at 2:03 pm
Posted on 9/30/19 at 2:03 pm
This is a cheat recipe, something I came up with and it’s damn good. I use canned biscuits, rolled thin, and just baked in the oven. Best advice, do not completely drain the meat, leave a little moisture in the mixture
(This is a recipe I got off the internet, just kind of make it your own as you like)
1/2 pound ground beef
½ pound ground pork
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon crushed red pepper
¼ teaspoon ground black pepper
? teaspoon cayenne pepper
½ cup minced yellow onion
2 cloves garlic, minced
¼ cup finely chopped red bell pepper
1 stalk celery, finely chopped
Brush the dough with butter before baking
(This is a recipe I got off the internet, just kind of make it your own as you like)
1/2 pound ground beef
½ pound ground pork
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon crushed red pepper
¼ teaspoon ground black pepper
? teaspoon cayenne pepper
½ cup minced yellow onion
2 cloves garlic, minced
¼ cup finely chopped red bell pepper
1 stalk celery, finely chopped
Brush the dough with butter before baking
This post was edited on 9/30/19 at 2:08 pm
3
Posted on 9/30/19 at 2:09 pm to theantiquetiger
Not a fan of the canned biscuit texture or flavor. There is a slightly metallic "canned" taste that is evident no matter how thinly rolled or what they're filled with. A quick short crust pastry with self rising flour doesn't take much time to put together and is well worth the effort, to me.
Agree that they're just as tasty baked as fried.
I don't use oregano in my filling, but I do use a lot of chopped green onions.
Agree that they're just as tasty baked as fried.
I don't use oregano in my filling, but I do use a lot of chopped green onions.
Posted on 9/30/19 at 2:12 pm to hungryone
quote:
Not a fan of the canned biscuit texture or flavor.
This is the second batch I’ve made. The first batch was made with a pie crust. It wasn’t as good as the biscuits.
Like I said, this is an easy to make cheat recipe. I do want to make some legit pies one day with homemade crust, etc
Posted on 9/30/19 at 2:21 pm to hungryone
quote:
Not a fan of the canned biscuit texture or flavor. There is a slightly metallic "canned" taste that is evident no matter how thinly rolled or what they're filled with. A quick short crust pastry with self rising flour doesn't take much time to put together and is well worth the effort, to me.
Or just buy the premade pillsbury pie dough, which is probably easier to work with than these canned biscuits and produces a product that tastes like an actual meat-pie and not a canned biscuit wrapped around some meat.
Posted on 9/30/19 at 2:26 pm to Y.A. Tittle
Has anybody tried the Cajun ninja recipe? His dough has cream cheese in it. It looks good but also looks like a ton of work. This looks like a good easy version. Thanks for the recipe, I’ll probably give it a try some day. I’ll probably use breakfast sausage instead of regular ground pork.
Posted on 9/30/19 at 2:38 pm to Jibbajabba
Another tip, roll it very thin and don’t leave to much of a tail (crimped end), or it will have too much biscuit. I just ate another one and it had too much biscuit at the crimp. It lost its flaky texture
Posted on 9/30/19 at 2:43 pm to hungryone
quote:
Not a fan of the canned biscuit texture or flavor. There is a slightly metallic "canned" taste that is evident no matter how thinly rolled or what they're filled with. A quick short crust pastry with self rising flour doesn't take much time to put together and is well worth the effort, to me
People don't take kindly to making things from scratch here.
Posted on 9/30/19 at 2:47 pm to theantiquetiger
I haven't made them with canned biscuit dough, but I've had something similar at a party using canned croissant dough. They were okay, but the dough didn't quite cook all the way through.
I've done the cheat versions with refrigerated pie dough and those are fine. My favorite cheat version is using puff pastry dough that you roll out a good bit. I use an egg wash on the crust for the pie dough and the puff pastry.
I love a good cream cheese dough, but I don't enjoy making dough of any sort. It's easy, but I don't like doing it.
I've done the cheat versions with refrigerated pie dough and those are fine. My favorite cheat version is using puff pastry dough that you roll out a good bit. I use an egg wash on the crust for the pie dough and the puff pastry.
I love a good cream cheese dough, but I don't enjoy making dough of any sort. It's easy, but I don't like doing it.
Posted on 9/30/19 at 2:54 pm to KosmoCramer
quote:
People don't take kindly to making things from scratch here.
I look at it this way, if I wanted to make it from scratch, I would have followed one of the dozens of recipes on line.
If I want to make a good cheat recipe dish, I come look in the FDB, because I know these cheats work because it’s been tried by someone I (kind of) know.
Does this make sense?
Posted on 9/30/19 at 3:02 pm to KosmoCramer
Stfu Kosmo, making mayo from scratch is fricking retarded no matter how much you beat that drum
Posted on 9/30/19 at 3:14 pm to Caplewood
quote:
Stfu Kosmo, making mayo from scratch is fricking retarded no matter how much you beat that drum
Seems like a weird thing to get so angry over.
Posted on 9/30/19 at 3:35 pm to KosmoCramer
I’m not angry, your dumb shtick is just played out
Posted on 9/30/19 at 3:41 pm to Caplewood
quote:
I’m not angry, your dumb shtick is just played out
Oh, ok.
Pointing out that things made from scratch usually taste better than store bought, providing recipes for said items, and the recipes aren't really hard to make, in order to empower people to try a new skill on a food forum.
Do you hear yourself?
Posted on 9/30/19 at 3:45 pm to KosmoCramer
Posted on 9/30/19 at 4:44 pm to theantiquetiger
Skip the canned biscuits. Head to a Mexican grocery store and buy some frozen empanada discs. Works perfect.
Posted on 9/30/19 at 4:49 pm to ssand
Will try this.
But how do the bake up, or do they need to be fried?
But how do the bake up, or do they need to be fried?
Posted on 9/30/19 at 4:56 pm to theantiquetiger
Never tried them baked, always fry.
Posted on 9/30/19 at 5:13 pm to ssand
Here's a tip:
When you cook the meat, make a double batch. The second half of the meat is great for making a gourmet Cajun pizza. Maybe the best pizza I ever made.
Top your dough with a Creole tomato sauce, the ground meat mixture, Bailey's andouille, pepperoni, and the cheese of your choice - Motz, cheddar, Monterey Jack or whatever.
This pizza is so good I think this would be my entry if I ever entered a contest.
When you cook the meat, make a double batch. The second half of the meat is great for making a gourmet Cajun pizza. Maybe the best pizza I ever made.
Top your dough with a Creole tomato sauce, the ground meat mixture, Bailey's andouille, pepperoni, and the cheese of your choice - Motz, cheddar, Monterey Jack or whatever.
This pizza is so good I think this would be my entry if I ever entered a contest.
Posted on 10/1/19 at 12:36 am to Stadium Rat
quote:
Here's a tip:
When you cook the meat, make a double batch. The second half of the meat is great for making a gourmet Cajun pizza. Maybe the best pizza I ever made.
Top your dough with a Creole tomato sauce, the ground meat mixture, Bailey's andouille, pepperoni, and the cheese of your choice - Motz, cheddar, Monterey Jack or whatever.
This pizza is so good I think this would be my entry if I ever entered a contest.
This is the shite I come to Food Board for!
Great idea
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News