Recipe: Natchitoches Meat Pies with Spicy Buttermilk Dip

Natchitoches Meat Pies

Recently, this recipe appeared in Food & Wine, and it captivated my attention for awhile… hope you enjoy too!

Ingredients

Dough

1. 2 1/2 cups all-purpose flour
2. 2 teaspoons salt
3. 1/2 cup vegetable oil
4. 1/2 cup ice water

Filling

1. 2 tablespoons unsalted butter
2. 1/2 pound ground beef chuck
3. 1 large garlic clove, minced
4. 1/2 onion, finely diced
5. 1/4 green bell pepper, finely diced
6. 1 bay leaf
7. 1 tablespoon tomato paste
8. 1/4 teaspoon cayenne pepper
9. 1/4 teaspoon ground cloves
10. 1/4 teaspoon chopped thyme
11. 1/8 teaspoon ground coriander
12. 1/8 teaspoon ground allspice
13. Salt
14. Hot sauce, preferably Tabasco
15. 1 egg beaten with 2 tablespoons of milk

Buttermilk Dip

1. 1/2 cup mayonnaise
2. 1/2 cup buttermilk
3. 1/4 cup plus 1 tablespoon sour cream
4. 1 1/2 teaspoons celery salt
5. 1 teaspoon fresh lemon juice
6. Salt
7. Hot sauce, preferably Tabasco
8. 1 scallion, thinly sliced

Directions

1. MAKE THE DOUGH In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened. Transfer the dough to a work surface and knead just until smooth. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
2. MEANWHILE, MAKE THE FILLING In a large skillet, melt the butter. Add the ground beef and cook over moderately high heat until no pink remains, breaking up the meat with a spoon, about 5 minutes. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent, 7 minutes. Stir in the tomato paste, cayenne, cloves, thyme, coriander and allspice and cook over moderately low heat for 3 minutes. Season with salt and hot sauce and let cool.
3. Discard the bay leaf. Transfer the filling to a food processor and pulse until chopped.
4. Preheat the oven to 350° and line a large baking sheet with parchment paper. On a floured work surface, roll out each disk of dough to a 12-inch round. Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough. Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.
5. MAKE THE BUTTERMILK DIP In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt and hot sauce. Transfer to a serving bowl and top with the scallion. Serve the pies with the buttermilk dip.

For wine pairings, I recommend Echeverria Syrah-Carmenere Rsv as the carmenere will tame the syrah and still have the expansive flavor profile that this dish deserves.