Shrimp and Chicken Sausage Pie with Roasted Red Pepper Dip (Louisiana Natchitoches)

The Natchitoches meat pie filled with a savoury mixture of beef, pork, and the Cajun trinity, is one of Louisiana’s most beloved snacks. They were originally sold by street vendors, but as with many classic foods, meat pies have moved into restaurant kitchens and have evolved past their humble origins. In addition to the original-recipe meat pies, hungry Louisianans can now feast on many different versions, including this shrimp and chicken sausage pie.

Meat Pie Dough:
5¾ cups all-purpose flour, unbleached
2½ tsp. sea salt
1¼ tsp. baking powder
¾ cup lard
2 large eggs
1½ cups whole milk

Shrimp and Chicken Sausage Filling:
2 Tbsp. vegetable oil, divided, plus more for frying
¼ cup yellow onion, chopped
½ lb chicken sausage, casings removed
1 clove garlic, minced
¼ cup green bell pepper, chopped
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
2 Tbsp. white wine
½ lb large fresh shrimp, peeled and deveined
2 Tbsp. seafood stock
1½ Tbsp. all-purpose flour, unbleached
¼ cup heavy cream
1 tsp. fresh thyme leaves

Assembly:
1 large egg
2 Tbsp. water

Roasted Red Pepper Dip:
3 red bell peppers, quartered and seeded
½ medium yellow onion, sliced
2 cloves garlic, roughly chopped
1¼ tsp. sea salt
¾ tsp. black pepper, freshly ground
4 oz cream cheese
¼ tsp. smoked paprika

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a rimmed baking sheet with foil.

Meat Pie Dough:
In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.

Roasted Red Pepper Dip:
Place bell peppers on prepared pan. Cover with onion and garlic, and season with salt and black pepper. Bake until peppers are very tender and begin to brown, about 35 minutes, turning pan halfway through baking. Transfer peppers to a medium heatproof bowl, and cover with plastic wrap. Discard remaining ingredients and juices from baking sheet. Let peppers stand until cool.

In the work bowl of a food processor, combine peppers, cream cheese, and smoked paprika. Process until smooth. Cover and refrigerate until serving.

Filling:
In a large skillet, heat 1 Tbsp. oil over medium heat. Add onion; cook until tender, about 2 minutes. Add chicken sausage, garlic, bell pepper, salt, and black pepper. Cook for 3 minutes, stirring frequently. Add wine, and cook until sausage is no longer pink, 4-5 minutes more. Drain well, and transfer to a large bowl.

In the work bowl of a food processor, place shrimp. Pulse until small pieces remain. (It will have a paste-like consistency.)

In a small bowl, whisk together stock and flour. Set aside.

In same large skillet, heat remaining 1 Tbsp. oil over medium heat. Add shrimp; cook, stirring constantly, until shrimp begins to turn pink. Stir in flour mixture. Add cream and thyme; stir until thickened. Remove from heat, and stir into sausage mixture. Let cool completely.

Assembly:
Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll each piece of dough to a 5½" circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5" round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 Tbsp. water.

Place 2 Tbsp. filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.

In a large Dutch oven, pour oil to a depth of 4", and heat over medium heat until a deep-fry thermometer registers 370°F. Line a rimmed baking sheet with paper towels, and place a wire rack on top.

Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan. Serve with Roasted Red Pepper Dip.

Makes 20 pies.