A tradition in the historic Louisiana town made famous in 'Steel Magnolias,' these deep-fried pastries filled with a zesty ground beef and pork mixture are made easy by using prepared pie crust.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
338 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
Step 2
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
Step 3
Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
Step 4
Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.
Ingredients
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound ground beef
1 pinch garlic powder
1 teaspoon Cajun seasoning
1 quart vegetable oil for deep frying
1 pound bulk pork sausage
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
