Cajun meat hand pies

Makes 8

  1. 2-1/2 cup + 1tb flour
  2. 4tsp fresh thyme
  3. 1/2tb salt
  4. 1/2tsp baking powder
  5. 4tb butter, cubed and frozen for 30 minutes
  6. 4tb lard, duck fat or shortening, divided into tbs and frozen for 30 minutes
  7. 5tb whole milk
  8. 2 eggs
  9. 1/2 cup onion
  10. 1/3 cup red bell pepper
  11. 1/3 cup green bell pepper
  12. 4tb celery
  13. 1tb garlic
  14. 1tsp paprika
  15. 1tsp dried thyme
  16. 1/4tsp cayenne
  17. 1lb ground pork or beef
  18. 1/2 cup diced sweet potato, blanched for 1 minute
  19. 1/2 cup peas
  20. 2tb bourbon
  21. 1tb maple syrup
  22. 4tb stock
  23. 4tb scallions
  24. 2-1/2 cups peanut oil (optional)
  • Combine all but 1tb flour with 2-4. Process with 5-6 until texture resembles coarse meal. Mix milk with 1 egg and slowly work into dough with a fork until it just starts to come together. Knead, wrap and chill for 30 minutes.
  • Roll dough out to 1/8in. Cut out into 4in rounds. Cover and chill while making filling.
  • Cook 9-12 for 5 minutes. Add 13-16 for 1 minute. Add pork for 5 minutes. Add 18-19 and remaining flour for 1 minute. Add 20-22 and simmer until thickened. Remove from heat and add scallions.
  • Fill pies with 2-3tb filling. Brush with remaining egg. Bake at 350 degrees for 12-15 minutes, or heat oil to 375 degrees in a 10in skillet and fry in 2 batches for 3-5 minutes per side.

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