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Left Over Cheesy Mac n’ Smoked Brisket Meat Pies Recipe

Prep Time: 35 Min | Cook Time: 10 Min

Ingredients

  • 1
    Left over Brisket: You Can Also Use Ground Beef 1 Pound
  • 2
    Left over Mac n’ Cheeses: 20 oz.
  • 3
    Dough Discs: 7 (You Can Also Use Refrigerated Biscuit Dough)
  • 4
    Green Pepper: 1/2 diced
  • 5
    Green Onions: One Bush Chopped.
  • 6
    Olive Oil: 2 Tablespoons
  • 7
    Self-Rising Flour: 1 Tablespoon
  • 8
    Garlic Powder: to taste.
  • 9
    Shredded Cheeses: 7 oz
  • 10
    Char-Griller Grills Akorn Kamado Charcoal, Black
  • 11
    Fogo Eucalyptus & Premium Lump Charcoal.
  • 12
    Large Cast Iron Skillet
  • 13
    Lard: for Frying Quarter Skillet.

This was a great recipe that put some leftover smoked brisket to good use for some awesome eating. You can also substitute the brisket with ground beef and freeze any uncooked meat pies for another time. Meat Pies are Louisiana Creole tradition and really popular from Natchitoches, LA, and that’s the town where my Creole roots come from. So this was a fun new twist on a Louisiana Creole tradition.

Instructions

  1. Take your leftover smoked brisket, green onions, green peppers, Self-Rising flour, and place in a medium heated cast iron skillet with olive oil. Mix ingredients thoroughly for 15 minutes. Then set aside to cool.
  2. Spread a few sprinkles of Self-Rising Flour, so the dough discs don’t stick to the surface. Fill the dough discs with the smoked brisket seasoned up the mixture, Mac n’ Cheese, and shredded Cheese. Seal the ingredients in the dough discs using a fork on one side only.
  3. Tip: you can also make some with just smoked brisket seasoned up mixture
  4. Fire up your grill, then place the cast iron skillet filled with the lard to medium heat for meat pie frying.
  5. Place Meat Pies in the cast iron skillet. Flip after 3-4 mins and then fry for an additional 4-5 minutes. Dough will turn golden brown.
  6. Remove and enjoy!
  7. Tip: you can also freeze any uncooked meat pies and fry them up another time

 


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