Mini Natchitoches Meat Pies

Pastry method:
1) Combine the flour, baking powder, and salt.
2) Add the shortening and mix.
3) Add the eggs and mix.
4) Add the milk and mix. (Add more milk if necessary. It needs to be the consistency of pie dough.)

Filling method:
1) In a small frying pan, make a roux of flour and shortening until it turns a copper color. Set aside.
2) In a Dutch oven, cook meat until brown.
3) Add vegetables to the meat and cook until softened.
4) Add garlic, parsley, Worcestershire, salt and red/black peppers and cook for 2 minutes.
5) Add the roux to the meat mixture and cook for 5 minutes, stirring constantly.

To assemble:
1) Roll the dough to 1/8 inch thick.
2) Cut 3-5 inch circles, using a large drinking glass or small bowl/saucer.
3) Place a spoonful of the meat mixture on one half of the circle.
4) Fold the other half of the circle over the meat.
5) Dampen the edges with water, then crimp with a fork.

I like to brush an egg wash (egg and water) over mine before baking.

To cook:
Bake at 400 degrees for 30 minutes. These can also be fried until golden brown.

Great served with Meat Pie Sauce (see separate recipe).