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Classic Meat Pies
1/2 pound ground beef
1/2 pound ground pork
1 cup prechopped creole veggies (onion, bell pepper, celery)
1 tbs garlic
cajun seasoning to taste
2 cups beef stock (preferably homemade)
1 tbs cornstarch
2 refrigerated pie crusts
flour for dusting
oil for frying

In a skillet, brown the meat, incorporating it all together. When cooked, remove the meat with a slotted spoon, leaving 2 tbs fat in the skillet. Saute the veggies in the fat until wilted and soft. Add the garlic, cook just until fragrant. Add the meat back to the pan and add cajun seasoning to taste.

In a bowl, whisk the cornstarch into the cold beef stock. Add stock to meat mixture. The mixture will thicken as it cooks. You want the gravy to cling to the meat, but not reduce all the way. Remove from heat and let cool completely. Check for seasoning.

Heat oil to 350 in a safety fryer or large skillet. Roll out the pie crusts on a floured surface. Cut large circles out with a knife. Add cooled meat mixture to middle of dough circle. Moisten edges with water and fold over to seal into half-moon pies. Use a fork to seal edges.

Fry in batches until golden brown. Serve with a dollop of sour cream.

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Part Two: Mushrooms and Meat Pies

Homemade beef stock recipe