Makes 8 pies (Recipe can be doubled to make up to 16 pies)
YouTube instructional video is at the bottom.
What you’ll need
1 pound ground beef
9-ounces chopped Boston butt pork roast
All-purpose flour
Salted butter
Lard or bacon fat
Canola or vegetable oil
Seasonings
1 yellow onion
1 green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Cayenne pepper
Tools you’ll need
Food processor
Mesh strainer
Rolling pin
Cooling rack with an 11 by 17-inch baking pan
Medium-sized pot with a thermometer or deep fryer
6 inch round dough cutter or a plastic lid
Preparation of ingredients
Step 1- Chop half of a yellow onion, half of a green bell pepper, and press 1 clove of garlic with a garlic press. Make sure you rinse off the bell pepper off with water first befor chopping.
Pastry crust 1
Step 2- Add 2 cups all-purpose flour, 5 tablespoons cubed salted butter and 3 tablespoons lard or bacon fat, and 1/2 teaspoon salt into a large food processor. Pulse 15 times or until the butter and lard or bacon fat are cut into the flour.
Step 3- Add the flour mixture, and 8 tablespoons cold water into a medium sized bowl. Bring the mixture together with your hands. Once the mixture comes together, form the mixture into a dough. Form the dough into a ball. Note- If the dough doesn’t come together you can add an additional 1 teaspoon of water and bring the dough together with your hands. Place the dough into the fridge.
Cooking the cut pork roast
Preheat fire to medium heat.
Step 4- Add 1 tablespoon bacon fat or lard, 2 tablespoons water, chopped boston butt pork roast and a light sprinkle of salt into a heated large saucepan. Stir all ingredients together. Let saute for 6 or 7 minutes stirring occasionally.
Step 5- Add the chopped cooked pork roast into a mesh strainer with shallow bowl underneath it. Let the roast cool completely.
Cooking the ground beef
Preheat fire to medium heat.
Step 6- Add 1 pound ground beef into a heated saucepan and give it a quick stir. As you are stirring the ground beef, break down the larger pieces of ground beef using a large wooden spatula. Let saute for 6 to 8 minutes stirring occasionally.
Step 7- Add the cooked ground beef into a mesh strainer with a shallow bowl underneath it. Let the ground beef cool completely.
Blending the ground beef and pork roast
Step 8- Add the chopped cooked pork roast into a large food processor. Blend for 15 to 20 seconds. Add your cooked ground beef into the food processor. Pulse 10 times.
Assembling the filling
Preheat your fire to medium heat.
Step 9- Add 1 tablespoon of the pan drippings from the ground beef, 1 tablespoon salted butter, 2/3 cup chopped yellow onion, and 2/3 cup chopped green bell pepper into a heated saucepan. Stir all ingredients together. Let saute for 6 minutes stirring occasionally.
Step 10- Add 1 clove pressed garlic, cooked ground beef and pork roast mixture, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/4 teaspoon granulated onion, 1/4 teaspoon granulated garlic, and 1/4 teaspoon cayenne pepper. Stir all ingredients together. Let saute for 2 minutes stirring occasionally.
Step 11-Add 1 tablespoon melted salted butter, 3 tablespoons water, and 1 heaping tablespoon all-purpose flour. Stir all ingredients together. The flour combined with the water and butter is used as a binding agent help the mixture come together. Turn your fire off and let the mixture cool completely or until the pastry crust is prepared and cut.
Pastry crust 2- rolling and cutting the dough
Step 12- Lightly flour the surface of your table. Add the dough on top of the table and press the dough down into a flat rectangle. Sprinkle flour on top of the dough. Roll the dough into a thin 27-inch by 9 inches wide rectangle.
Step 13- Cut out 4 pieces of dough with a 6-inch in diameter dough cutter or a 6 inch in diameter plastic lid. Remove the excess dough from around the dough that’s cut and set aside. Remove the cut pieces of dough off the table and place them onto a serving plate and set that aside.
Step 14- To bring the leftover dough back together, add 1 teaspoon of water and bring the dough back together with your hands. Lightly flour the surface of your table again. Add the leftover dough on top of the table. Press the dough down with your hands. Roll the dough into thin 18 inches long by 8 inches wide.
Step 15- Cut out 3 pieces of dough with a 6-inch in diameter dough cutter or a 6 inch in diameter plastic lid. Remove the excess dough from around the dough that’s cut and set aside. Remove the cut pieces of dough off the table and place them onto a serving plate and set that aside.
Step 16- To bring the leftover dough back together, add 1/2 teaspoon of water and bring the dough back together with your hands. Lightly flour the surface of your table again. Add the leftover dough on top of the table. Press the dough down with your hands forming a small circle. Roll the dough into a thin circle larger than 6 inches in diameter. Cut out only 1 piece of the dough using the 6 inch diameter dough cutter or plastic lid. Remove any excess dough from the cut dough. Take the cut dough and place it onto a serving dish. Once done you should have 8 pieces of cut dough altogether.
Assembling the pies
Step 17- Take each piece of cut dough individually and add it on top of the table. Press each piece of cut dough down slightly with your hands.
Step 18- Add 1.5 ounces in weight of the ground beef and pork filling onto one side of the dough. Take a measuring cup with a small amount of water and dip or index finger into the water. Rub the water onto the edge of the pastry crust on the side the filling is on. When you rub the water onto the edge of the pastry dough, it will create this whitish like paste. This will create a seal to prevent any leaking on the filling during the frying process.
Step 19- Take the pastry dough that’s on the opposite side of the filling and bring it over the filling on the the edge of the opposite side of the pastry crust. Gently press the edges of the pastry dough with your hands creating a seal. Once done take the edge of a fork and gently make indentation mark onto the edge of the pastry crust. Once the pies have been assembled place them onto a serving plate and from there they are ready to be fried.
Note– Make sure you have a cooling rack with an 11 by 17-inch baking pan underneath it ready before frying the pies.
Heating the oil
If using a medium sized pot preheat fire to medium heat.
If using a deep fryer set it to 375 degrees F.
Note- The amount of oil added will vary depending on the size pot that you use and the deep fryer. If you are using a 4-quart pot, you’ll only need 48 Fl ounces in weight of oil. Be sure to read your deep fryers instructional manual to determine how to much oil to add.
Step 20- Add 48 fluid ounces in weight of vegetable or canola oil into a medium sized 4 quart pot. The amount of oil will be more if you are using a deep fryer. Let the oil get hot until the oil reaches a temperature of 375 degrees F.
Step 21- Add 2 pies at a time into the hot oil. Let them fry for 5 to 7 minutes or until the pastry crust on the outside is a nice golden brown and the pies are floating at the surface of the oil.
Step 22- Once the pies are fried, remove them from the hot oil with a mesh straining spoon or a stainless steel slotted spoon. Wait a few seconds to allow some of the oil to drain back into the pot. Transfer the fried pies onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let the pies cool for 5 to 10 minutes and after that they are ready to be served.
YouTube instructional video
