Southern Meat Pies With Creole Chimichurri

Name: Southern Meat Pies With Creole Chimichurri
Prep time: 60 min
Cook time: 30 min
Total time: 150 min
Yield: 24 servings
Cuisine: American
Ingredients: 5 1/2 cup self-rising flour; 1 tsp kosher salt; 2/3 cup shortening; 1 1/2 cup whole milk; 2 large eggs lightly beaten; 1 bunch fresh cilantro; 6 green onions ends trimmed; 1 small jalapeño stem trimmed; 1 tsp Creole seasoning; 1 tsp minced fresh garlic; 1 large lime juice of; 1 cup extra-virgin olive oil; 1 1/2 lb 80/20 ground beef; 1 1/2 lb spicy ground pork or turkey sausage; 1 large red onion diced; 2 tbsp garlic powder; 2 1/2 tsp Creole seasoning; 1 tsp seasoning salt; 1 tsp ground black pepper; 1/4 cup all-purpose flour; Vegetable oil for deep-frying

Cuisine:American

Course:Dinner

1h 0m prep 30m cook 2h ready

Flaky fried pies filled with seasoned ground beef and spicy pork sausage, served with a zesty Creole chimichurri dipping sauce. Perfect for a hearty dinner or party appetizer.

Collect

Gather these ingredients - no prep needed yet.

5 1/2 cup self-rising flour
1 tsp kosher salt
2/3 cup shortening
1 1/2 cup whole milk
1 bunch fresh cilantro
1 tsp Creole seasoning
1 tsp minced fresh garlic
1 cup extra-virgin olive oil
1 1/2 lb 80/20 ground beef
1 1/2 lb spicy ground pork or turkey sausage
2 tbsp garlic powder
2 1/2 tsp Creole seasoning
1 tsp seasoning salt
1 tsp ground black pepper
1/4 cup all-purpose flour

Prepare

2 large eggs, lightly beaten
6 green onions, ends trimmed
1 small jalapeño, stem trimmed
1 large lime, juice of
Dice 1 large red onion
Vegetable oil, for deep-frying

Let's Cook

Step 1.

In a large mixing bowl, whisk together 5½ cups self-rising flour and 1 teaspoon kosher salt. Add ⅔ cup shortening, 1½ cups whole milk, and 2 large lightly beaten eggs. Mix with a large fork until a ball of dough forms. Cover and refrigerate for at least 1 hour.
Step 2.

While the dough chills, make the chimichurri: In a food processor, combine 1 bunch fresh cilantro (stems and leaves), 6 trimmed green onions, 1 trimmed small jalapeño, 1 teaspoon Creole seasoning, 1 teaspoon minced garlic, juice of 1 large lime, and 1 cup extra-virgin olive oil. Pulse until the desired consistency is reached. Transfer to a medium bowl and set aside.
Step 3.

To make the filling, heat a large skillet over medium heat. Add 1½ pounds ground beef and 1½ pounds spicy ground pork or turkey sausage. Cook, breaking up the meat with a spoon, until browned all over. Pour off the excess fat. Add 1 large diced red onion, 2 tablespoons garlic powder, 2½ teaspoons Creole seasoning, 1 teaspoon seasoning salt, and 1 teaspoon black pepper. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Sprinkle in ¼ cup all-purpose flour and stir until well incorporated. Remove the skillet from the heat and let the filling cool completely.
Step 4.

On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness. Using a 5-inch round cutter or a plate as a guide, cut out about two dozen rounds. Gather and re-roll scraps as needed.
Step 5.

Spoon about 2 tablespoons of the cooled filling onto one half of each dough round. Fold the other half over the filling to form a half-moon. Press the edges together, then crimp with a fork to seal.
Step 6.

Pour enough vegetable oil into a deep fryer or deep heavy skillet to submerge the pies (about 2–3 inches). Heat the oil to 360–375°F (use a thermometer). Working in batches, carefully add the pies and fry until golden brown, 5–8 minutes, flipping once or twice for even browning. Do not overcrowd.
Step 7.

Remove the fried pies with a slotted spoon and drain on a paper-towel-lined plate. Serve hot with the chimichurri on the side for dipping.