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If you're like me and you LOVE baking and cooking, boy are you in the right place?!

Here you'll find recipes and techniques that have worked well for me, as well as new ones. I'm still learning too!

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Cajun Meat Pies

Cajun Meat Pies

Meat pies are pretty popular around here. You can find them at just about any corner store. They're great for eating on the go. With a tender flaky crust and stuffed full of meat, what's not to love? 

This recipe makes about 18 hand pies. 

Here's what you'll need to make your own:

  • 1 double recipe of pie crust (found here)
  • 4 tablespoons of dark roux  (instructions for homemade roux here)
  • 1 medium onion (chopped)
  • 1 bell pepper (chopped)
  • 4 or 5 garlic cloves (minced)
  • chopped parsley
  • 1 pound of ground chuck
  • 1 pound of ground pork
  • 2 to 4 tablespoons of Cajun seasoning (like Slap ya Mama)
  • flour for dusting
  • water
  • oil for frying

First you'll need to make your pie crust and let set up in the fridge for about an hour.

Next you'll need to heat up your roux over medium - high heat. You can make your own roux if you like, but I'm using jarred roux to save time. 

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Once the roux has heated through, add in all of your veggies.

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Let them cook for about 5 to 10 minutes over medium heat. Stirring constantly, until the veggies are translucent.

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Once the veggies are cooked, add in both pounds of ground meat. 

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Mix well, then add in 2 tablespoons of the Cajun seasoning. You can add more later if it needs it.

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Brown the ground meat, over medium - high heat. Add a little water throughout cooking to activate the roux, and stir continuously to make sure the meat is broken up. Once it's cooked, let it sit until it has completely cooled. It will thicken up.  Taste the meat, and add more seasoning if needed.

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Dust your work surface with flour. 

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Place the cooled pie crust in the center of the flour.

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Roll out the dough to about 1/4 inch thickness. 

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Cut the pie crust into 5 inch circles. I used a bowl to get the size I wanted. 

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Place a few tablespoons of meat in the center of each circle. 

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Make sure the meat is in the center or the pie crust.

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Fold over the crust to make a half circle, and press slightly with your fingers. 

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Crimp down the edges with a fork. Take care not the pierce the crust. 

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You may have to go around the edges a few times, to make sure the edges stick together. 

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Heat up your oil in a sauce pan, over medium - high heat. You can test the oil by adding a wooden spoon to the oil. You can't tell that well from this picture, but it will bubble up around the spoon when it's ready.

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Fry the pies for 2 to 3 minutes on each side. They are ready, when they are golden brown. 

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