NATCHITOCHES MEAT PIES

I went to Natchitoches, LA today for a gardening symposium. The lovely Master Gardeners from Natchitoches served Natchitoches meat pies for lunch. OHHH---ARE THESE GOOD! I do not deep fry anything in my kitchen anymore---but these are really good when deep friend in peanut oil as my friend from Natchitoches, Hope, explained. I have found a picture and the recipe on line. As for me---when I have them at home, I buy them frozen from Natchitoches and cook by placing in a hot oven after brushing them with melted butter or a little oil. Not the same---but really good. Here is the recipe-

1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 onion, chopped
1 pound bulk pork sausage
1 pound ground beef
1 teaspoon Cajun seasoning
1 pinch garlic powder
1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 quart peanut oil for deep frying

Directions
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.

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.

3.Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).

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.