Cajun Meat Pies Recipe

Make the dough

In a large bowl whisk together the flour, salt, and sugar. Add the cold cubed butter and lard/shortening. Using a pastry cutter or two forks, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized bits of fat remaining.

Drizzle the ice water over the flour mixture, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough comes together but is not sticky. You may not need all the water; stop when dough holds together when squeezed.

Turn the dough out onto a lightly floured surface, gather into a ball, flatten to a disk about 1-inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and shape

Preheat oven to 400°F (205°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a round cutter about 4.5–5 inches (or a small bowl) cut 16 circles (8 tops and 8 bottoms). Re-roll scraps as needed, keeping dough cold. Chill the cut rounds on a baking sheet while you finish the filling.

Egg wash

Beat the egg with 1 tablespoon water in a small bowl and set aside to brush pies before baking.

Cook aromatics and proteins

In a large skillet or sauté pan heat 1 tablespoon oil over medium-high heat until shimmering. Add the diced andouille and cook 2–3 minutes until browned and some fat renders. Add the ground beef, break up with a spoon, and cook until mostly browned, about 5 minutes. Drain off excess fat if more than 2 tablespoons remain, leaving a little for flavor.

Add the diced onion, bell pepper, and celery (the 'holy trinity') to the pan. Sauté for 5–6 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Season and simmer

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the beef broth, Worcestershire sauce, hot sauce, Cajun seasoning, smoked paprika, oregano, bay leaf, salt, pepper, and optional teaspoon of sugar. Bring to a simmer, reduce heat to medium-low, and let the mixture cook until slightly thickened, about 8–10 minutes. Taste and adjust seasoning.

Remove and discard the bay leaf. If the filling is too wet for filling pies, simmer a few more minutes to reduce liquid. Spoon the filling into a bowl and let cool to warm (not piping hot) so it won't melt the dough when assembled.

Fill the pies

Place 8 dough rounds on a parchment-lined baking sheet. Divide the cooled filling evenly among the rounds, leaving a 1/2-inch border. Brush the border with a little egg wash. Top each with a second dough round and press edges together to seal. Crimp edges with a fork or fold and pleat for a decorative seal. Use a small knife to cut a vent in the top of each pie (or make 2–3 small slits).

Bake

Brush each pie with the reserved egg wash. Place the baking sheet in the preheated oven and bake at 400°F (205°C) for 20–25 minutes or until the crust is golden brown and cooked through. Rotate the sheet halfway through baking for even color.

Finish

Remove pies from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 5–10 minutes before serving. Serve warm with hot sauce or a simple remoulade if desired.