Southern Meat Pies With Creole Chimichurri
- 1h 0mPrep Time
- 30m Cook Time
- 2h Ready In
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.
Ingredients
- 1.3 L self-rising flour
- 4.93 ml kosher salt
- 158 ml shortening
- 355 ml whole milk
- 2 large eggs lightly beaten
- 1 bunch fresh cilantro
- 6 green onions ends trimmed
- 1 small jalapeño stem trimmed
- 4.93 ml Creole seasoning
- 4.93 ml minced fresh garlic
- 1 large lime juice of
- 237 ml extra-virgin olive oil
- 680 g 80/20 ground beef
- 680 g spicy ground pork or turkey sausage
- 1 large red onion diced
- 29.6 ml garlic powder
- 12.3 ml Creole seasoning
- 4.93 ml seasoning salt
- 4.93 ml ground black pepper
- 59.1 ml all-purpose flour
- Vegetable oil for deep-frying
Nutrition (per serving, estimated)
Estimated based off 12 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 2 mg
- Magnesium: 14.3 mg
- Phosphorus: 208 mg
- Potassium: 154 mg
- Zinc: 0.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.3 L self-rising flour
- 4.93 ml kosher salt
- 158 ml shortening
- 355 ml whole milk
- 1 bunch fresh cilantro
- 4.93 ml Creole seasoning
- 4.93 ml minced fresh garlic
- 237 ml extra-virgin olive oil
- 680 g 80/20 ground beef
- 680 g spicy ground pork or turkey sausage
- 29.6 ml garlic powder
- 12.3 ml Creole seasoning
- 4.93 ml seasoning salt
- 4.93 ml ground black pepper
- 59.1 ml 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
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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.
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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.
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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.
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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.
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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.
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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.
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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.