Natchitoches Meat Pies

These Little meat pie's came from Natchitoches, La. They are wonderful.

 

2 tbsp. vegetable oil
1 lb. ground beef (not lean)
1 tbsp. kosher salt
1 tsp. paprika
1/2 tsp. each cayenne pepper, chili powder, ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, finely chopped
1 medium jalapeño pepper, cored, seeded, finely chopped
4 bay leaves
1 tsp. dried thyme
1/2 tsp. Worcestershire© sauce
2 tbsp. each all-purpose flour, water
1 bunch scallions, green and white parts, thinly sliced, about 1/2 cup
5 dashes Louisiana hot sauce
Meat Pie Dough, chilled
1 large egg, lightly beaten
enough vegetable oil, for frying
Directions:
       Heat 2 tbsp. vegetable oil in a 12" cast-iron skillet over medium-high heat.  Add meat, salt, paprika, cayenne, chili powder, cumin, black and white peppers and cook, using a metal spatula to break up meat, about 5 - 8 minutes, until meat is lightly browned.  Add tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme and Worcestershire sauce; cook, stirring, an additional 5 - 10 minutes, until most juices have evaporated and vegetables have softened.  Dust flour over meat and add water, stirring to combine.  (This should tighten up mixture enough so it won't leak moisture when it's encased in dough).  Remove and discard bay leaves.  Stir in scallions and hot sauce and transfer mixture to a baking pan or dish to cool 20 minutes at room temperature.  Place in refrigerator until completely cooled, at least 15 minutes more.  Makes 16 pies.