Melba's Swap Shop: Louisiana meat pie recipe shared

DEAR MELBA: Please reprint the recipe for Natchitoches Meat Pies from a former column. I clipped it but now have lost it.

— LYNDA WEEKS, Edmond

It was originally shared by Lucille Meietto, of Oklahoma City. She had gotten it from a restaurant where it was served while she was living in Louisiana.

NATCHITOCHES MEAT PIES

1 pound ground beef

1 pound sausage

1/2 cup chopped onions

1 clove garlic, minced

1/2 cup chopped green pepper

1 tablespoon chopped fresh parsley

1 1/2 teaspoons cornstarch (or 1 tablespoon flour)

1 teaspoon salt

1 teaspoon sugar

1/8 teaspoon ground black pepper

1/8 teaspoon red pepper sauce

1/4 teaspoon dried sage

1 recipe of pastry, below

Brown meats in heavy pot or skillet, stirring often. Add onions, garlic, green pepper and parsley. Cook about 10 minutes until onions are transparent. When meat mixture is done, remove from heat. Drain thoroughly in colander. Return to skillet and stir in cornstarch, salt, sugar, black pepper, red pepper sauce and sage. Set aside.

CRUST

4 cups sifted all-purpose flour

2 teaspoons salt

1 teaspoon baking powder

1/2 cup shortening

1 egg, slightly beaten