Natchitoches (Nack-uh-Tush) With Yogurt Dipping Sauce

1) Prepare crust according to your favorite recipe, or you can use my recipe that’s in my TastyKitchen recipe box and wrap discs in plastic wrap. Refrigerate for 30-40 minutes. You can use store bought if you wish, however, you may need three singles crusts. You get more circles out of homemade crust as you can re-roll the scraps at least once as long as you do not handle the dough too much.
2) Heat a large skillet over medium heat and add olive oil. Add meat and cook until no longer pink, about 5 minutes. Add the garlic, onion, bell pepper, and bay leaf. Cook 7-9 minutes until veggies are soft.
3) Stir in tomato paste, spices, sugar, and water. Cook for 3-5 minutes. Season with salt and Tobasco. Discard the bay leaf and allow the mixture to cool.
4) Preheat the oven to 350F. Line a large cookie sheet with parchment paper, set aside. In a small bowl, beat the egg and the milk for the egg wash, set aside.
5) Roll out the pie crust to a 14” round. Using a 4” biscuit cutter, cut out as many circles as you can. Brush the edge of half of the round with the egg wash. Add a tablespoon of cooled meat mixture to one side of the circle. Fold over the other side of the circle, press to seal. Using a fork, crimp the edges and poke the center of the tart to vent. Place on cookie sheet. Brush with the egg wash. Bake for 25 minutes or until golden brown.
6) In a small bowl, whisk all of the dipping sauce ingredients until well blended. If sauce is too thick, thin out with a little milk.

Makes about 2 dozen.

*Make a day or two ahead and warm in 350F oven for 10 minutes. Whisk the sauce and serve.