Meat pies are a southern Louisiana staple consisted of a flaky, buttery crust filled with spicy ground beef.
They’re perfect for special events or to make in large batches and freeze until ready to eat.
It’s known that the original Louisiana meat pies belong to the Natchitoches, LA, where their annual Meat Pie Festival in celebration of the savory snack.
While this version is specific to Cajun Country, many cultures around the world have their own meat pie. Spanish cultures have the empanada, French have the pâté, rutabaga in England, and Jamaican meat patty, to name a few.
Cajun Curry Meat Pies
Preheat oven to 425. Mix together the first 3 ingredients and the 1 tablespoon of curry powder into a large bowl; cut the cold butter and shortening into the flour mix, until the butter is pea sized. Stir in half a cup of the water and then a tablespoon at a time until the flour starts forming a ball. Use your hands to round the dough into ball, cover in plastic wrap, and place in the refrigerator for 20 minutes.
Sauté the garlic in 1 tbsp of vegetable oil over medium heat until fragrant. Add in ground beef, scotch bonnet, green onions, soy sauce, all seasonings and curry powder to taste. Stir to mix, and chop the beef with cooking spoon to make sure it doesn't get chunky. Once beef is done, drain out the oil and return to the stove. Stir in the 1/4 cup of water then stir in the 1/4 cup of flour. Remove from heat and let cool.
Take out the dough and divide it into 8 equal parts. Take each section and flatten them out; use a small bowl or circle cutter to shape them into 6 inch circles. Take a small spoonful of the meat and add to center of dough circle. Use your finger to smear egg along the perimeter of the dough. Fold one side of the over the other to seal, and crimp shut with a fork. Repeat with the remaining dough sections.
Add all patties to a baking sheet lined with aluminum foil or parchment paper. Brush the top of each one with egg. Bake for 20-25 or until crust is golden and flaky.