Louisiana Fried Meat Pies With Cajun Tartar Sauce - cooking recipe

Ingredients
    1 teaspoon vegetable oil
    1 lb lean ground beef
    1/2 lb ground pork
    1 onion, finely chopped
    1/2 cup chopped bell pepper
    1/2 cup chopped celery
    1 1/2 teaspoons salt
    1/4 teaspoon cayenne pepper
    1/2 teaspoon black pepper
    2 tablespoons minced garlic
    1 tablespoon flour
    1 cup water
    1/4 cup green onion, sliced thin
    For the pastry
    3 cups flour
    1 1/2 teaspoons salt
    3/4 teaspoon baking powder
    6 tablespoons shortening
    1 egg
    3/4 cup milk
    egg wash (1 egg beaten with 2 tablespoons water)
    vegetable oil (for frying)
    Cajun Tartar Sauce
    1 large egg
    1 tablespoon minced garlic
    2 tablespoons fresh lemon juice
    1 tablespoon chopped fresh parsley
    2 tablespoons chopped green onions
    1/2 cup vegetable oil
    1/2 cup olive oil
    1/4 teaspoon cayenne
    1 tablespoon creole mustard
    1 teaspoon salt
Preparation
    In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.
    Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.
    Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.
    In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
    Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
    Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.
    Instructions for Cajun Tartar Sauce:.
    Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

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