These Cajun Meat Pies are a perfect blend of savory beef, spices, and vegetables wrapped in a flaky pie crust. Here’s an in-depth, step-by-step guide to help you make these delicious hand pies!
Ingredients:
- 1 lb ground beef
- 1/2 cup green onions (chopped)
- 1/2 cup white onion (finely diced)
- 1/2 green bell pepper (diced small)
- 1 stalk celery (chopped finely)
- 2 tbsp minced garlic
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1/4 cup all-purpose flour
- 2 packs Pillsbury pre-made pie dough
(Use a coffee cup to punch out circles for the meat pies.) - 1 egg (whisked for sealing the dough)
Spices:
- 1 tbsp Cajun seasoning
(Adjust based on your spice tolerance or brand’s saltiness.) - 1 tsp black pepper
- 1 tsp red chili flakes
Step-by-Step Instructions
1. Prepare the Filling:
- Cook the Beef:
- In a large skillet, cook the ground beef over medium heat until fully browned. Break it into crumbles as it cooks. Drain excess grease if necessary.
- Add Vegetables:
- Stir in the green onions, white onion, green bell pepper, celery, and minced garlic. Cook for 3-5 minutes, or until the vegetables are soft and fragrant.
- Add Stock and Spices:
- Pour in the beef stock and stir in the Cajun seasoning, black pepper, red chili flakes, and Worcestershire sauce. Let the mixture simmer for 5 minutes to allow the flavors to meld.
- Thicken with Flour:
- Sprinkle the flour evenly over the mixture. Stir constantly to avoid lumps and cook until the filling thickens, about 2-3 minutes. The consistency should be moist but not too runny.
- Pro Tip: If the mixture seems too dry, add a splash of beef stock.
- Cool the Filling:
- Transfer the filling to a colander to drain any excess liquid. Let the mixture cool slightly before assembling the pies.
2. Prepare the Dough:
- Cut Dough Circles:
- Unroll the Pillsbury pie dough on a lightly floured surface. Use a large coffee cup or a 4-inch round cutter to punch out circles.
- Each pie crust should yield about 5 circles. Gather scraps, re-roll, and cut out additional circles if possible.
3. Assemble the Pies:
- Egg Wash Edges:
- Brush the edges of each dough circle with the whisked egg to help seal the pies.
- Add Filling:
- Place about 1 tablespoon of the filling in the center of each circle. Be careful not to overfill, as it may cause the pies to burst during cooking.
- Fold and Seal:
- Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, then use a fork to crimp and seal.
4. Cook the Meat Pies:
Option 1: Frying
- Heat oil in a deep fryer or large pot to 350°F. Carefully place the pies into the oil and fry until golden brown, about 3-4 minutes per side.
- Remove and drain on a plate lined with paper towels.
Option 2: Baking
- Preheat your oven to 450°F. Arrange the pies on a baking sheet lined with parchment paper or a silicone mat.
- Brush the tops with the remaining egg wash for a golden finish.
- Bake for 10-12 minutes, or until the pies are golden brown and flaky.
Serving Suggestions:
- Serve warm with your favorite dipping sauces such as remoulade, spicy ketchup, or Creole mustard.
- Pair with a side of Cajun rice, collard greens, or a crisp salad for a complete meal.
Tips for Success:
- Cool the Filling:
- Ensure the filling is slightly cooled before assembling the pies to prevent the dough from becoming soggy.
- Customizations:
- Add shredded cheese to the filling for a creamy twist. Cheddar or pepper jack work wonderfully!
- Mix in cooked andouille sausage for an extra Cajun kick.
- Make Ahead:
- Assemble the pies in advance and refrigerate for up to 24 hours or freeze for up to 1 month. Cook directly from frozen, adding a few extra minutes to the frying or baking time.
Enjoy these crispy, flavorful Cajun Meat Pies as an appetizer, snack, or main dish—perfect for any occasion! 😋