Natchitoches-Style Meat Pies
Chef Way At Besh Steak, John Besh prepares mini meat pies with house-made dough and a rich, spiced filling of beef, pork and chicken liver sautéed in duck fat.Easy Way A meat-pie shortcut for the home cook: Use store-bought empanada dough instead of making your own. The cooks at Besh Steak use duck fat to sauté the meat filling. At home, butter is a perfectly fine substitute and much easier to find. More Southern Comfort Food
The meat filling can be refrigerated for up to 5 days.
Empanada wrappers are available in the freezer section at most supermarkets; look for the Goya brand.
VARIATION To bake the meat pies, arrange them on 2 parchment paper–lined baking sheets. Prick each pie with a fork, brush the tops with beaten egg and bake at 425° for about 20 minutes, until golden.
Rich, spicy Washington state Merlot.