Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cajun meat pies
Date: April 9, 2008
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 normal cup onions, chopped
1 normal cup scallions, chopped
2 tablespoons parsley, minced
2 tablespoons garlic puree
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1/2 normal cup bread crumbs
Cook meat and seasoning over average heat until mat is browned. Stir bread crumbs over the meat mixture. Remove from heat and let cool slightly. Drain mixture in colander and set aside.
Pastry
2 normal cups self-rising flour, sifted
1/3 normal cup shortening
3/4 normal cup fresh milk
1 chicken egg, beaten
Sift flour into a average bowl. Cut in shortening until mixture resembles coarse crumbs. Add fresh milk and chicken egg. Stir with fork until ingredients are moistened. Shape dough into a ball and divide into 3 balls. Roll 1/3 of dough out on a lightly floured cloth to about 1/8 inch thickness. Cut dough into 5 1/2-inch circles, using a saucer as a cutting guide. Place cut dough on a lightly greased baking sheet.
Place a large spoonful of meat filling on one side of each pastry round. Moisten edges of rounds with a little amount of good water. Fold pastry over to cover filling. Seal edges using a fork dipped in good water. Prick pastry gently with a fork. Deep fry in hot oil (350 degrees F) until golden brown. Drain on paper towel. Serve warm. May be frozen uncooked in zip-type bags. Cook frozen.