Natchitoches Meat Pies with Pepper Dipping Sauce Recipe

Name: Natchitoches Meat Pies with Pepper Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sour cream; 1/3 cup buttermilk; 1 1/2 teaspoons thyme; 1 teaspoon freshly cracked black pepper; 1 scant teaspoon granulated garlic; Tabasco sauce; Kosher salt; 1 tablespoon extra-virgin olive oil; 2 tablespoons diced onion; 2 tablespoons diced celery; 2 tablespoons diced green bell pepper; 1 jalapeno, seeded and minced; 2 large garlic cloves, minced; 1/2 pound ground pork; 1/2 pound ground beef; Freshly ground black pepper; All-purpose flour, for dusting; 16 frozen empanada wrappers (see Note), thawed; Vegetable oil, for frying

Servings: persons

1 1/2 cups sour cream
1/3 cup buttermilk
1 1/2 teaspoons thyme
1 teaspoon freshly cracked black pepper
1 scant teaspoon granulated garlic
Tabasco sauce
Kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons diced onion
2 tablespoons diced celery
2 tablespoons diced green bell pepper
1 jalapeno, seeded and minced
2 large garlic cloves, minced
1/2 pound ground pork
1/2 pound ground beef
Freshly ground black pepper
All-purpose flour, for dusting
16 frozen empanada wrappers (see Note), thawed
Vegetable oil, for frying

1
In a medium bowl, whisk the sour cream with the buttermilk, thyme, cracked pepper and granulated garlic.
2
Season with Tabasco and salt.
3
Cover and refrigerate for at least 6 hours or overnight.
4
In a large skillet, heat the olive oil.
5
Add the onion, celery, bell pepper, jalapeno and garlic and cook over moderate heat until the onion is translucent, about 5 minutes.
6
Raise the heat to moderately high, add the pork and beef and cook until no trace of pink remains, about 5 minutes.
7
Season with salt and freshly ground pepper.
8
Transfer to a baking sheet and refrigerate until chilled, at least 20 minutes.
9
Arrange the empanada wrappers on a very lightly floured work surface.
10
Spoon 2 tablespoons of the meat filling onto the lower half of each wrapper.
11
Lightly moisten the edge of each wrapper with water, fold it over the filling and press the edges together to seal.
12
Crimp decoratively with a fork.
13
In a large, deep skillet, heat 1 1/2 inches of oil to 375.
14
Line a baking sheet with paper towels.
15
Working in batches, fry the meat pies, turning once, until golden, about 2 minutes.
16
Transfer to the prepared baking sheet to drain, then serve hot with the black pepper dipping sauce.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups sour cream, 1/3 cup buttermilk, 1 1/2 teaspoons thyme, 1 teaspoon freshly cracked black pepper, and more.

Yes, Natchitoches Meat Pies with Pepper Dipping Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Natchitoches Meat Pies with Pepper Dipping Sauce

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