Ingredients

Equipment Needed

• •Large cast iron skillet or Dutch oven
• •Rolling pin
• •5-inch round cutter or bowl
• •Deep-fry thermometer
• •Wire cooling rack
• •Heavy-bottomed pot for frying (Dutch oven works well)

Instructions

1. 1

   Season and brown the meat

   Combine the ground beef and pork in a large bowl. Season with half the salt, half the black pepper, all the cayenne, paprika, thyme, and sage. Mix with your hands until the spices are evenly distributed throughout. This is where flavor starts. Heat a large cast iron skillet or Dutch oven over medium-high heat. Add the seasoned meat and cook, breaking it into small crumbles with a wooden spoon, until browned and no pink remains. The meat should sizzle aggressively when it hits the pan. That's the sound of flavor building.

   Don't crowd the meat or it will steam instead of brown. Work in batches if your pan isn't large enough.
2. 2

   Cook the trinity

   Push the meat to the edges of the pan and add the diced onion, bell pepper, and celery to the center. Season the vegetables with the remaining salt and black pepper. Cook, stirring frequently, until the onions turn translucent and sweet, about 8 to 10 minutes. The vegetables should soften but not brown. Add the white parts of the green onions and the minced garlic. Cook for another minute until fragrant. Your kitchen should smell like Louisiana right about now.

3. 3

   Build the filling

   Stir everything together and add the Worcestershire sauce and beef broth. Scrape up any browned bits from the bottom of the pan. Those bits are pure flavor. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is moist but not wet, about 15 to 20 minutes. Stir in the green parts of the green onions. Taste the filling now. Adjust the seasoning if needed. It should be bold and well-seasoned because the dough will mute the flavors slightly. Remove from heat and let cool to room temperature.

   If your filling seems too wet, cook it a bit longer. Excess moisture will make your dough soggy and cause the pies to burst during frying.
4. 4

   Make the dough

   While the filling cools, make your dough. Whisk together the flour, baking powder, and salt in a large bowl. Add the cold shortening cubes and work them into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal with some pea-sized pieces remaining. Those little pockets of fat are what makes the crust flaky. Beat the egg with the milk in a small bowl, then pour into the flour mixture. Stir with a fork until the dough just comes together. Turn out onto a floured surface and knead gently three or four times. Don't overwork it.

   Cold shortening is essential. If your kitchen is warm, chill the flour and bowl for 15 minutes before starting.
5. 5

   Roll and cut the dough

   Divide the dough in half. Work with one half at a time, keeping the other covered. Roll the dough out on a floured surface to about 1/8-inch thickness. Cut into 5-inch circles using a round cutter, a bowl, or the lid of a large jar. Gather the scraps, re-roll, and cut more circles. You should get about 24 circles total from both halves of dough.

6. 6

   Fill and crimp the pies

   Place about 2 tablespoons of cooled filling in the center of each dough circle. Moisten the edges with water using your fingertip. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Crimp the edges with the tines of a fork, pressing down firmly. This seal has to hold during frying. Go around twice if you need to. My grandmother always said a meat pie that bursts open in the oil is a tragedy you can't undo.

   Don't overfill the pies. The temptation is real, but overstuffed pies won't seal properly and will explode in the hot oil.
7. 7

   Chill before frying

   Place the assembled pies on a parchment-lined baking sheet in a single layer. Refrigerate for at least 30 minutes before frying. This firms up the dough and helps the pies hold their shape in the hot oil. Cold dough going into hot oil is the bayou way.

8. 8

   Fry until golden

   Pour about 3 inches of vegetable oil into a Dutch oven or heavy-bottomed pot. Heat to 350°F. Use a thermometer. Guessing will get you greasy pies or burned pies, and neither is acceptable. Fry the pies in batches of 3 or 4, being careful not to crowd the pot. Cook for 3 to 4 minutes per side, flipping once, until deep golden brown all over. The color should be rich and even, like a perfectly toasted biscuit.

   Watch your oil temperature between batches. It will drop when you add cold pies and spike when you remove them. Adjust your heat accordingly.
9. 9

   Drain and serve

   Transfer the fried pies to a wire rack set over a baking sheet to drain. Do not use paper towels directly under them or the bottoms will steam and lose their crispness. Let them rest for a few minutes before serving. The filling will be molten hot straight from the fryer. Serve with hot sauce, Creole mustard, or just by themselves. They don't need much.

Chef Tips

• •The filling must be completely cooled before you assemble the pies. Warm filling will soften the dough and make it impossible to work with. Patience here, my friend.
• •At Lagniappe, we make the filling a day ahead and refrigerate it overnight. The flavors deepen and the texture tightens, making it easier to portion.
• •If you can't find good ground pork, ask your butcher to grind some pork shoulder for you. The extra fat makes a big difference in flavor and moisture.
• •These pies freeze beautifully before frying. Arrange them on a baking sheet, freeze solid, then transfer to a freezer bag. Fry from frozen, adding an extra minute or two per side.
• •For a lighter version, these can be baked at 400°F for 20 to 25 minutes until golden. They won't be quite the same, but they'll still be delicious.

Advance Preparation

• •The filling can be made up to 3 days ahead and stored refrigerated. The flavors improve overnight.
• •Assembled unbaked pies can be refrigerated for up to 24 hours before frying.
• •Unbaked pies freeze for up to 3 months. Fry directly from frozen, adding 1 to 2 minutes per side.
• •Fried pies can be reheated in a 375°F oven for 10 minutes to restore crispness. They won't be quite as good as fresh, but close.

Frequently Asked Questions

Nutrition Information

1 serving (about 80g)