This dough works beautifully for Chef Donald Link’s Natchitoches Meat Pies, but it could be filled with almost any combination of meats or vegetables.
- 1Place the flour and salt in a large bowl and, using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse pebbles. Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary. Use your hands to knead the dough for a few minutes until it’s smooth and evenly blended.
- 2Roll the dough into a rectangle and fold it over itself three times like a letter. Repeat this process four times, reshape the dough to a rectangle, and refrigerate until firm, at least 15 minutes.
Recipe provided by Chef Donald Link, author of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Adapted with permission from Real Cajun: Rustic Home Cooking from Donald LInk's Louisiana