Cajun Meat Pies


2 cups all-purpose flour
1 dash salt
1/2 cup butter flavor crisco or 1/4 each butter/shortening
1/3 cup water (you may need a little more to keep it pliable. i float
an ice cube in it to get it really cold)

Cut the Crisco into the salt and flour. I do this with a food
processor. Add the water and mix until dough is formed. Shape into a
log, wrap with plastic and refrigerate until ready to use.

1 tbsp margarine
1 tbsp bacon grease
1 pound ground beef
1 small onion, finely diced
1/2 green bell pepper, diced
1 tsp oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cayenne or red pepper
1/2 cup beef broth
1/2 cup dry bread crumbs
1 egg, beaten

Melt margarine and bacon grease in heavy sautee pan. Brown ground
beef. Add onion and bell pepper and sautee until onion is translucent.
Add the spices and combine evenly. Add the beef broth and bread
crumbs and combine until broth is absorbed. Remove from heat. Cut
dough log into 10 equal portions and roll each out to a circle. Put a
spoon or two of filling and brush edges with the egg then close and
seal with a fork. Brush with egg and bake at 400 degrees for 30 minutes
or until golden brown.

Little Malice

On 2006-12-01, Puester > wrote:

> Cajun Meat Pies

> 1 small onion, finely diced
> 1/2 green bell pepper, diced

Bogus!! Bogus Cajun dish without the holy trinity! Where the heck ya'
think yer posting, girl?

nb

"notbob" > wrote

> On 2006-12-01, Puester > wrote:
>
>> Cajun Meat Pies
>
>> 1 small onion, finely diced
>> 1/2 green bell pepper, diced
>
> Bogus!! Bogus Cajun dish without the holy trinity! Where the heck ya'
> think yer posting, girl?

What do you expect? There's not one bit of Cajun meat in the
recipe, either. Obviously this is not Cajun meat pie.

nancy

On 2006-12-01, Nancy Young > wrote:

> recipe, either. Obviously this is not Cajun meat pie.

Perhaps she meant "cagey" meat pie.

nb

"notbob" > wrote

> On 2006-12-01, Nancy Young > wrote:
>
>> recipe, either. Obviously this is not Cajun meat pie.
>
> Perhaps she meant "cagey" meat pie.

Heh, could be! Looks great, actually. I saved the recipe.

nancy

notbob wrote:
> On 2006-12-01, Puester > wrote:
>
> > Cajun Meat Pies
>
> > 1 small onion, finely diced
> > 1/2 green bell pepper, diced
>
> Bogus!! Bogus Cajun dish without the holy trinity! Where the heck ya'
> think yer posting, girl?
>
> nb

I originally posted this recipe in another thread and realize that I
left out the GARLIC...put as much as you want. :-)

Nancy Young wrote:
> "notbob" > wrote
>
> > On 2006-12-01, Puester > wrote:
> >
> >> Cajun Meat Pies
> >
> >> 1 small onion, finely diced
> >> 1/2 green bell pepper, diced
> >
> > Bogus!! Bogus Cajun dish without the holy trinity! Where the heck ya'
> > think yer posting, girl?
>
> What do you expect? There's not one bit of Cajun meat in the
> recipe, either. Obviously this is not Cajun meat pie.
>
> nancy

I'm cajun and I make them therefore they're my version. Don't like it?
tough.

Nancy Young wrote:
> "notbob" > wrote
>
> > On 2006-12-01, Nancy Young > wrote:
> >
> >> recipe, either. Obviously this is not Cajun meat pie.
> >
> > Perhaps she meant "cagey" meat pie.
>
> Heh, could be! Looks great, actually. I saved the recipe.
>
Needs the missing member of the trinity, garlic, don't you think? -aem

aem wrote:
> Nancy Young wrote:
> > "notbob" > wrote
> >
> > > On 2006-12-01, Nancy Young > wrote:
> > >
> > >> recipe, either. Obviously this is not Cajun meat pie.
> > >
> > > Perhaps she meant "cagey" meat pie.
> >
> > Heh, could be! Looks great, actually. I saved the recipe.
> >
> Needs the missing member of the trinity, garlic, don't you think? -aem

I realized that when I went back and looked at it...I don't have a
written recipe, I just do it...

notbob wrote:
> On 2006-12-01, Nancy Young > wrote:
>
> > recipe, either. Obviously this is not Cajun meat pie.
>
> Perhaps she meant "cagey" meat pie.
>
> nb

Whatever floats your boat bob...<eye roll>

One time on Usenet, said:

> Cajun Meat Pies
>
>
> 2 cups all-purpose flour
> 1 dash salt
> 1/2 cup butter flavor crisco or 1/4 each butter/shortening
> 1/3 cup water (you may need a little more to keep it pliable. i float
> an ice cube in it to get it really cold)

<snip>

Okay, I'm really curious -- where did this recipe (which sounds very
good, although I'd add garlic) come from? You and Ravenlynne posted
the exact same recipe with the same notes! The only difference is
one lower case C in "Crisco" and an extra blank character...

--
Jani in WA

Little Malice wrote:
> One time on Usenet, said:
>
> > Cajun Meat Pies
> >
> >
> > 2 cups all-purpose flour
> > 1 dash salt
> > 1/2 cup butter flavor crisco or 1/4 each butter/shortening
> > 1/3 cup water (you may need a little more to keep it pliable. i float
> > an ice cube in it to get it really cold)
>
> <snip>
>
> Okay, I'm really curious -- where did this recipe (which sounds very
> good, although I'd add garlic) come from? You and Ravenlynne posted
> the exact same recipe with the same notes! The only difference is
> one lower case C in "Crisco" and an extra blank character...
>
> --
> Jani in WA


I don't use Crisco/shortening.

Will the dough work w/butter or margarine? No trans-fats, please.

"ravenlynne" > wrote in message
ps.com...
>
> Nancy Young wrote:
>> "notbob" > wrote
>>
>> > On 2006-12-01, Puester > wrote:
>> >
>> >> Cajun Meat Pies
>> >
>> >> 1 small onion, finely diced
>> >> 1/2 green bell pepper, diced
>> >
>> > Bogus!! Bogus Cajun dish without the holy trinity! Where the heck ya'
>> > think yer posting, girl?
>>
>> What do you expect? There's not one bit of Cajun meat in the
>> recipe, either. Obviously this is not Cajun meat pie.

> I'm cajun and I make them therefore they're my version. Don't like it?
> tough.

Geez, it was just a little joke, I didn't really think there would be real
Cajuns in it.

nancy

Nancy Young wrote:
> "ravenlynne" > wrote in message
> ps.com...
> >
> > Nancy Young wrote:
> >> "notbob" > wrote
> >>
> >> > On 2006-12-01, Puester > wrote:
> >> >
> >> >> Cajun Meat Pies
> >> >
> >> >> 1 small onion, finely diced
> >> >> 1/2 green bell pepper, diced
> >> >
> >> > Bogus!! Bogus Cajun dish without the holy trinity! Where the heck ya'
> >> > think yer posting, girl?
> >>
> >> What do you expect? There's not one bit of Cajun meat in the
> >> recipe, either. Obviously this is not Cajun meat pie.
>
> > I'm cajun and I make them therefore they're my version. Don't like it?
> > tough.
>
> Geez, it was just a little joke, I didn't really think there would be real
> Cajuns in it.


I misunderstood...I thought you meant boudin or something! LOL...man
meat didn't even cross my mind...lol

wrote:
> Little Malice wrote:
> > One time on Usenet, said:
> >
> > > Cajun Meat Pies
> > >
> > >
> > > 2 cups all-purpose flour
> > > 1 dash salt
> > > 1/2 cup butter flavor crisco or 1/4 each butter/shortening
> > > 1/3 cup water (you may need a little more to keep it pliable. i float
> > > an ice cube in it to get it really cold)
> >
> > <snip>
> >
> > Okay, I'm really curious -- where did this recipe (which sounds very
> > good, although I'd add garlic) come from? You and Ravenlynne posted
> > the exact same recipe with the same notes! The only difference is
> > one lower case C in "Crisco" and an extra blank character...
> >
> > --
> > Jani in WA
>
>
> I don't use Crisco/shortening.
>
> Will the dough work w/butter or margarine? No trans-fats, please.

I've never done it with only butter, but I've done it with half and
half so it stands to reason that it would work...might taste a bit
better too.

wrote:
>>
>> Okay, I'm really curious -- where did this recipe (which sounds very
>> good, although I'd add garlic) come from? You and Ravenlynne posted
>> the exact same recipe with the same notes! The only difference is
>> one lower case C in "Crisco" and an extra blank character...
>>
>> --
>> Jani in WA
>


Sorry. I had copied and pasted her recipe into a new message, intending
to send it to my own inbox but it got sent to rfc in error. I canceled
it but not soon enough, I guess.

gloria p

On 2006-12-01, ravenlynne > wrote:
>
> notbob wrote:

>> Perhaps she meant "cagey" meat pie.
>
> Whatever floats your boat bob...<eye roll>

See the little emoticon? --->

Also known as a smiley face. Typically used to indicate humor or a
post made in jest. IOW, don't get your knickers in a twist.

http://en.wikipedia.org/wiki/Emoticon

BTW, my name is not bob.

nb

Puester wrote:
> wrote:
> >>
> >> Okay, I'm really curious -- where did this recipe (which sounds very
> >> good, although I'd add garlic) come from? You and Ravenlynne posted
> >> the exact same recipe with the same notes! The only difference is
> >> one lower case C in "Crisco" and an extra blank character...
> >>
> >> --
> >> Jani in WA
> >
>
>
> Sorry. I had copied and pasted her recipe into a new message, intending
> to send it to my own inbox but it got sent to rfc in error. I canceled
> it but not soon enough, I guess.
>
> gloria p

:-D

notbob wrote:
> On 2006-12-01, ravenlynne > wrote:
> >
> > notbob wrote:
>
> >> Perhaps she meant "cagey" meat pie.
> >
> > Whatever floats your boat bob...<eye roll>
>
> See the little emoticon? --->
>
> Also known as a smiley face. Typically used to indicate humor or a
> post made in jest. IOW, don't get your knickers in a twist.
>
> http://en.wikipedia.org/wiki/Emoticon
>
> BTW, my name is not bob.
>
> nb

Sorry...long day...shouldn't take out on you.

One time on Usenet, said:
> wrote:
> >>
> >> Okay, I'm really curious -- where did this recipe (which sounds very
> >> good, although I'd add garlic) come from? You and Ravenlynne posted
> >> the exact same recipe with the same notes! The only difference is
> >> one lower case C in "Crisco" and an extra blank character...

> Sorry. I had copied and pasted her recipe into a new message, intending
> to send it to my own inbox but it got sent to rfc in error. I canceled
> it but not soon enough, I guess.

Okay, mystery solved. Now I can sleep tonight... ;-)

--
Jani in WA

Little Malice wrote:
> One time on Usenet, said:
> > wrote:
> > >>
> > >> Okay, I'm really curious -- where did this recipe (which sounds very
> > >> good, although I'd add garlic) come from? You and Ravenlynne posted
> > >> the exact same recipe with the same notes! The only difference is
> > >> one lower case C in "Crisco" and an extra blank character...
>
> > Sorry. I had copied and pasted her recipe into a new message, intending
> > to send it to my own inbox but it got sent to rfc in error. I canceled
> > it but not soon enough, I guess.
>
> Okay, mystery solved. Now I can sleep tonight... ;-)
>
> --
> Jani in WA

Definitely add garlic..I forgot to list that..(knew I was forgetting
something...should definitely write this crap down..)

On 1 Dec 2006 13:21:15 -0800, "ravenlynne" > wrote:

>> Geez, it was just a little joke, I didn't really think there would be real
>> Cajuns in it.
>
>
>I misunderstood...I thought you meant boudin or something! LOL...man
>meat didn't even cross my mind...lol

Well, those Cajuns are so hard to catch! Harry Lee is back out
shooting nutria, though.

Tara

On 2006-12-02, ravenlynne > wrote:

> Sorry...long day...shouldn't take out on you.

No problem, Ravenlynne. I've been known to have a 'tude now and then.
I think I may have one tomorrow. I'm overdue.

nb

Tara wrote:
> On 1 Dec 2006 13:21:15 -0800, "ravenlynne" > wrote:
>
>
>>>Geez, it was just a little joke, I didn't really think there would be real
>>>Cajuns in it.
>>
>>
>>I misunderstood...I thought you meant boudin or something! LOL...man
>>meat didn't even cross my mind...lol
>
>
> Well, those Cajuns are so hard to catch! Harry Lee is back out
> shooting nutria, though.
>
> Tara
The State of Louisiana is paying $4 per tail for shooting nutria, an
introduced animal. Used to be a market for the fur but that went away
years ago. Nutria are steadily destroying the marshes here and will dig
holes in levees too. The meat is edible but a learned taste. Some gator
farmers will pay for the meat to feed the alligators.

George, in Louisiana

notbob wrote:
> On 2006-12-02, ravenlynne > wrote:
>
> > Sorry...long day...shouldn't take out on you.
>
> No problem, Ravenlynne. I've been known to have a 'tude now and then.
> I think I may have one tomorrow. I'm overdue.
>
> nb

Feel free to rebound off me...I can take it..i'm meaty...

Tara wrote:
> On 1 Dec 2006 13:21:15 -0800, "ravenlynne" > wrote:
>
> >> Geez, it was just a little joke, I didn't really think there would be real
> >> Cajuns in it.
> >
> >
> >I misunderstood...I thought you meant boudin or something! LOL...man
> >meat didn't even cross my mind...lol
>
> Well, those Cajuns are so hard to catch! Harry Lee is back out
> shooting nutria, though.
>
> Tara

Is he really? Nutria's good eatin'..LMAO!

> The State of Louisiana is paying $4 per tail for shooting nutria, an
> introduced animal. Used to be a market for the fur but that went away
> years ago. Nutria are steadily destroying the marshes here and will dig
> holes in levees too. The meat is edible but a learned taste. Some gator
> farmers will pay for the meat to feed the alligators.
>
> George, in Louisiana

We had a large family of them in the canal near my house when I was
growing up...you'd only see them at night, crossing the road a moment
before you slammed on the brakes. Their tails always grossed me out.

In article . com>,
"aem" > wrote:

> Nancy Young wrote:
> > "notbob" > wrote
> >
> > > On 2006-12-01, Nancy Young > wrote:
> > >
> > >> recipe, either. Obviously this is not Cajun meat pie.
> > >
> > > Perhaps she meant "cagey" meat pie.
> >
> > Heh, could be! Looks great, actually. I saved the recipe.
> >
> Needs the missing member of the trinity, garlic, don't you think? -aem

I agree it needs garlic. But the missing member of the trinity is
celery, no?

Regards,
Dave W.

On Sat, 02 Dec 2006 07:16:00 -0600, George Shirley
> wrote:


>> Well, those Cajuns are so hard to catch! Harry Lee is back out
>> shooting nutria, though.
>>
>> Tara
>The State of Louisiana is paying $4 per tail for shooting nutria, an
>introduced animal. Used to be a market for the fur but that went away
>years ago. Nutria are steadily destroying the marshes here and will dig
>holes in levees too. The meat is edible but a learned taste. Some gator
>farmers will pay for the meat to feed the alligators.
>
>George, in Louisiana
It think that is why the gators in Alabama have made a come back,
Nutria meat.