Title: Cajun Meat and Oyster Pie
Categories: Regional Pie
Yield: 36 Servings
| 1/2 | c | Oil |
| 1/4 | c | Flour |
| 1 | lb | Ground round |
| 1/2 | lb | Ground pork; lean |
| 1 | lg | Onion; minced |
| 1 | sm | Bell pepper; minced |
| 4 | cl | Garlic; minced |
| 1/4 | c | Chopped green onion tops |
| 1/4 | c | Parsley; chopped |
| 1 | pt | Oyster; chopped/drained |
| 2 | ts | Salt |
| 1/2 | ts | Red pepper |
| | | Pastry: |
| 3 | c | Biscuit mix |
| 1/2 | ts | Red pepper |
| 1/8 | ts | Salt |
| 3 | tb | Shortening |
| 8 | | Iced water |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Heat oil in skillet.
Add flour. Stir until roux becomes dark brown. In another skillet brown
beef and pork. Add onion, bell pepper, garlic, onion tops and parsley.
Saute until vegetables are wilted. Add chopped oysters, salt and pepper to
taste. Add roux and simmer on low heat 20 minutes, stirring occasionally.
Set aside and cool. Prepare pastry: Stir biscuit mix, red pepper and salt
together with fork. Cut in shortening with pastry blender or 2 knives.
Sprinkle water until dough can be worked into ball. Divide in half. Roll
out very thin, cut into 3-inch rounds. Place 1 tablespoon meat filling in
center. Fold in half. Crimp open edges together with fork. Bake on
ungreased sheet in preheated 375F oven 20-25 minutes until golden brown.
(Can also make 1 9" pie)