Natchitoches Meat Pies - cooking recipe

Ingredients

1/2 lb ground meat
1/2 lb ground pork
1/2 cup cooking oil
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon diced garlic
2 cups beef stock (see recipe)
2 (9 inch) pie crusts
1 egg
1/2 cup water
salt and black pepper

Preparation

Preheat oven to 400 degrees F.
In a heavy-bottomed saute pan, heat oil over medium high heat. Saute beef and pork until golden brown, stirring constantly, until all liquid has evaporated.
Add onions, celery, bell peppers and garlic. Saute three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding beef stock to mixture to prevent sticking. Season to taste using salt and pepper. Remove from heat and allow to cool.
Roll pie dough into circles and cut into halves. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to apple turnover. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 degrees.
Pie may also be deep-fried.