![Natchitoches Meat Pies with Spicy Buttermilk Dip](https://cdn.statically.io/img/www.foodandwine.com/thmb/F-ulPmLp1Lbrdu4Y63b2KY0P-WY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200907-xl-natchitoches-2000-2839b323033443c684e2664bbedd4db9.jpg)
Ingredients
Dough
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2 1/2 cups all-purpose flour
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2 teaspoons salt
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1/2 cup vegetable oil
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1/2 cup ice water
Filling
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2 tablespoons unsalted butter
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1/2 pound ground beef chuck
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1 large garlic clove, minced
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1/2 onion, finely diced
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1/4 green bell pepper, finely diced
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1 bay leaf
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1 tablespoon tomato paste
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cloves
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1/4 teaspoon chopped thyme
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1/8 teaspoon ground coriander
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1/8 teaspoon ground allspice
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Salt
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Hot sauce, preferably Tabasco
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1 egg beaten with 2 tablespoons of milk
Buttermilk Dip
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1/2 cup mayonnaise
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1/2 cup buttermilk
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1/4 cup plus 1 tablespoon sour cream
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1 1/2 teaspoons celery salt
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1 teaspoon fresh lemon juice
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Salt
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Hot sauce, preferably Tabasco
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1 scallion, thinly sliced
Directions
Make the buttermilk dip
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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.
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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.
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Discard the bay leaf. Transfer the filling to a food processor and pulse until chopped.
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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.
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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.
Suggested Pairing
Natchitoches, located southeast of Shreveport, Louisiana, isn't exactly a wine destination, but these flavorful pies go great with a juicy red like a Sangiovese from the Texas Hill Country near Austin, a few hundred miles west.