Cajun Meat Pie Filling

By davidgoodman

Ingredients

• 1/2 c. sifted all-purpose flour
• 1/2 c. cooking oil
• 3 tbsp. instant minced onion
• 2 tbsp. finely diced celery
• 2 tbsp. finely diced green pepper
• 1 1/2 lb. ground chuck
• 2 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 tsp. chili powder
• 1/2 tsp. powdered mustard
• 1/2 tsp. garlic powder
• 1/18 tsp. ground ginger
• 1 tsp. fresh lemon juice

Details

Servings 1

Preparation

Step 1

Blend flour with oil. Stir and cook 20 minutes or until mixture is brown (roux). Soften onion in 3 tablespoons water and add to roux, along with celery and green pepper. Stir and cook over low heat 5 minutes. Remove from heat and stir in 1/2 cup water. Mix until well blended. Add meat and another 1/2 cup water. Stir and cook 15 minutes. Stir in salt, spices and lemon juice. Roll 1/2 of the pastry 1/8-inch thick and with it line a 10-inch pie plate. Add meat filling. Roll remaining pastry 1/8-inch thick, cut into strips 1/2-inch wide and arrange over pie in lattice crust fashion. Trim excess pastry from around edge of pie plate and crimp with tines of a fork. Bake in a preheated very hot oven (450 degrees F.) 10 minutes. Reduce heat to 350 degrees F. and bake 30 minutes.