Louisiana Meat Pies | Boursin Cheese Pasta | Ingredient Household Recipes

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PIE CRUST:
2 1/4 cups AP flour
1 tsp sugar
1/2 tsp salt ( if using unsalted butter)
2 sticks cold butter ( diced )

LOUISIANA MEAT PIES:
2 lbs ground pork or any ground meat
1/2 cup diced onion
1/2 cup diced bell pepper (color is best)
2 tablespoons minced garlic
1 tsp celery salt or celery seed
1 tablespoons swamp mix
1 tsp white pepper
1 tsp red pepper flakes
Salt to taste
1 tab Worcestershire sauce
1 cup beef broth
1/2 grated pepper jack cheese
1/4 AP flour

SHRIMP & Boursin Cheese Pasta:
1/2 stick butter
2 tab olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
1 lb shrimp
1 cup pasta water
1 cup half & half
1 block Boursin cheese
1/2 cup to 1 cup pepper jack cheese
2 tab butter
2 tab minced garlic
1 tsp white pepper
2 tsp Swamp Mix seasoning
Pinch of red pepper flakes ( optional )
1 tsp VooDoo Dust ( house seasoning )
3 tablespoons parm cheese
1 lb pasta ( cooked )

Happy Tuesday y’all what a glorious beautiful day it is and the ones that’s in the South that experienced the Easter snap last night I hope your plants and your fruit trees and everything did okay I worked hard yesterday trying to cover everything shift things back into the greenhouse you know

Anticipating worse tempts than what we actually got at 6:30 we were at 34° now I do believe we did dip down to 32 between 3: and 4: but at 6:30 we were at 34° it’s 12:20 in the afternoon we are in the low 60s and everything really looks good on

My end um I pulled some vegetables back out just a little bit outside the greenhouse um cuz that’s where I actually had them yesterday so I’m kind of getting a visual behind the camera on the patio and everything looks good so I said today is the day that I choose for

Us to do a lot of cooking well two recipes freezer friendly Mr Buddy’s lunch friendly quick supper friendly and then of course I’m just going to cook our supper with you guys so we’re going to spend about an hour 45 minutes minutes to an hour in video time for me it’s

Going to be quite a few hours but that’s okay I didn’t want to divide the two recipes I just really wanted y’all to join me in the kitchen to see exactly what I do and it’s not usually just supper or just this I’m trying to multitask and prepare freezer snacks

Lunches and so forth so on today’s menu it is meat pies they’re actually known to be called nackadish me meat pies it’s nacadish Louisiana is where the origin of these meat pies came came into play now we’re going to do semi-traditional I do crawfish I do shrimp but today the

Star of the show is going to be ground pork now let me say you can use ground meat you can do half half beef half pork you can do ground chicken so your ground meat is really to your choice are your Seafood today we’re strictly doing

Ground pork meat pies very very easy to do on the menu today is shrimp fetuccini you’re thinking well that’s easy y’all you remember that Boris and cheese that we did enchiladas with I did a I did another recipe or two with it well I had purchased some more two weeks

Ago and T anticipating on trying it in shrimp fetuccini and I got the herbs and um I believe it was herbs and chabes is the one I got I can’t see where we can go wrong but we’re going to try it I bought it anticipating on doing something with it

And then on my way home I was like well why can’t we do a a fetuccini well I happen to have a pound of shrimp so shrimp fetuccini is on the menu so we’re going to have meat pies shrimp fetuccini you can omit the shrimp do chicken you can do crawfish it’s

Really up to you so without further Ado we got to get our pie crust made for the meat pies now you can buy pre-made pie crust in the Box roll them out good you’ll get about six pies cuz they look like Fried Pies guys you’re going to get

About six and I’m guesstimating to each sheet so you’ll yield 12 pies in a box of the pie crust I think it’s two rolls to a box but today we’re actually going to make our own pie crust and it’s the first thing we got to do on the menu

Because the pie crust has got to chill a minimum of an hour then we’re going to move to making our filling for the meat pies because that as well has to completely cool and drain before we assemble them now we won’t be frying these we’re going to be baking these so

We’re going to stay little a little bit more on the healthy side which to be honest I’ve tried to fry them they’re pwong that means they no good Bacon’s the way to go so I’m going to turn the camera I do have my mixer out my kitchen aid so we can not my

Kitchen aid my um food processor I’m looking at the KitchenAid in the camera back there and that’s what I’m going to use for my pie crust but you can you know use any machine or your hands whatever you want and the recipe is really stupid simple so let’s get our

Pie crust made first in my food processor I have 2 and 1/4 cups allpurpose flour a teaspoon of sugar and if you’re using unsalted butter then I would add U half a teaspoon of salt I’m using salted butter so I’m not going to add any salt to this

So it’s 2 and 1/4 cup allpurpose flour and a teaspoon of sugar I think I told you a tablespoon but a teaspoon of sugar and I’m just going to get this Blended up cuz all I did was dump it in there okay it’s mixed fine now I’ve got two sticks of salted

Butter that I have diced very fine and I’ve had it in the ice box I am going to add these two sticks of diced butter okay we’re going to give it it a good pulse to get all of this mixed looks like little grains of salt throughout little specks so we’re good

There okay now this is where you’ve got to judge on your own it’s going to be 6 to 7 tablespoons of cold water but you’ll be able to tell by how it comes together you don’t want to over mix it so I’m going to I automatically know I’m going to do six tablespoons

Let’s see where we’re at oh yeah I can pinch it together we are perfect now you’re going to think it’s very crumbly and it’s supposed to be there now I’m going to get all this dumped out without wearing some flower on me and all I’m going to do now I’m sure there’s

A Thousand Ways to Sunday to do pie crust my little mat’s a little bit small but I am basically just going to mash it together I don’t want to overwork it cuz I’ll do that once it chills okay I’m going to choose right down the middle perfect that was perfect guys okay now

I’m going to flatten it out and you’re thinking you should have added more water no because as this butter starts to melt with my warm hands it will come together even more all right we’ve got one wrapped and now I can start flatten it with the um Saran

Wrap and it doesn’t have to be perfect cuz like I said we’ve got to work this in a little while see how easy it is to work with a Saran wrap on okay into the refrigerator a minimum of an hour well that was a tongue twister now we’re going to get

Our filling made for our meat pies I’ve got my stove ey sitting on about a number eight I want to get my pot a little hot on the bottom so we can add our 2 lbs of ground pork now this is unseasoned It’s just ground pork we got

Some Sizzle going I’m going to use my Cajun seasoning swamp mix you can use any brand that you like and this is where we’re going to start seasoning our meat and remember you season to taste okay we’re going to get this Browning up and that’s the only season

I’m going to use at this point it’s starting to Brown really good now there isn’t a lot of fat in this you were using ground meat or a fattier meat you would definitely want to drain it very well okay now I’m going to opt for white

Pepper you can use black but I’m going to use white pepper and if I had to measure about a half a teaspoon I’m going to add a little bit more swamp mix cuz I can tell by the smell now if you notice I am not adding salt that’s because I will be using

Garlic salt I mean excuse me celery salt if you are going to use celery seed which when we get to that I’ll give you the option you would add salt but because I’m using celery salt in this I will will not be adding extra salt but you can it all depends on what

Your pet is and I know I’m smoking you guys out but I’ve got to get a good Browning on this meat and you see I am steadily stirring that’s because I want it fine you’re going to want your meat very fine now I’ve got a large dice sweet

Yellow onion and I have a cup of bell pepper now you can use green you can use mix I like to buy the bag of small bells and I just chopped them up but we’re not going to use the cup in the cup because remember we’re making fetuccini so I’m

Going to add about half of this cup of onions and about half of the bals there we go now I’m going to use the celery salt not quite a teaspoon and the salt that’s in it’s going to pull some moisture out for those vegetables and what we want to do at

This point is start softening these vegetables I’m going to turn it down to probably a number four now and we want these to get very soft 3 to five minutes okay if you had fresh green onions you would add them after the vegetables soften I’m actually using

Dehydrated green onions so I’m going to add a good teaspoon and a half so they can go ahead and um I call it puffing up but they can rehydrate theirself it’s about a teaspoon and a half looking at the clock we’ve been sauté in about 3 minutes and this is

Where you’re going to have to make your judgment call you can go a little bit longer for your vegetables or like me I still like that little bit of bite because remember they’re going to keep cooking as this mixture cools down that residual heat is going to continuously soften them okay two

Heaping tablespoons of minced garlic there again if it’s too much garlic omit but I like a lot of garlic in these meat pies this is optional this is a teaspoon of red pepper flakes or you can use more or you can use less now I’m going to eyeball the Wooster

Shire and I am going to say table Spoon that’s going to give it great great flavor we have a cup of beef broth now this is the beef base but you’re going to need a cup of beef broth now what we want to do drop it to a simmer between a three and a four and we just want this to

Cook and simmer 15 to 20 minutes because what we’re doing and I’m keeping the lid off I want to evaporate the liquid so 15 to 20 minutes we’re just going to let this cook and I’m going to stir it here and there we got one more step once we get

This liquid to evaporate okay I want to show you most all the liquid has cooked out we’ve got just a little in here and that’s what you want now we’re going to go in with about a four of a cup of allpurpose flour now I’m going to put my eye back to a

Four and we want to cook this flour in here for about a minute look how it’s tightening up guys but you definitely want to give it a good minute on cooking because we want to get that flour taste out and then any residual liquid it’ll

Go ahead and come on out cuz we want it moist but we don’t want it sing in Juice now I am adding it to a collander just to ensure that if there’s any liquid it will go ahead and drain out because remember this has to completely cool before we make our

Pies and what I’m going to do is just kind of push it around the sides so it’s not all clumped up it’ll help cool it down and allow any moisture to go ahead and come on out just like that set it off to the side our meat pie

Filling has been cooling about an hour and a half and let me show you we had very little bit of drippings that’s why I like to use the pork we’ve got a little flour on our surface and I am going to start rolling out our pie crust and I’ve only pulled

Out one disc at a time and it’s very FM firm it’s been in the fridge hour and a half hour and 45 minutes and it’s going to take a little bit to get it going because it is very very cold I’ve got it rolled out fairly thin

And it doesn’t have to be perfect cuz we’re not making it into a pie we’re just spreading it out the dough to start making our individual pie crust I’m just using a ramkin you can use any size you want but I like this size and I’m just going to

Score it because I will use the residual pie crust flatten it out and get as many as we can that’s why I said it doesn’t have to be perfect there we go so this gives us four of our pies if I can get it out and that’s the size I

Like and you see how thin so I’m going to line them up over here now I’m just going to gather up my pie crust shape it into a ball this is hard on my hands today I worked them hard yesterday okay got a little bit of flour we’re just going to roll this

Out we’ve got all of our disc made I ended up making 14 so I’ve got them sitting over here on some wax paper and this is where I originally stacked them it’s got a little bit of flour um we’re going to cook these in batches but you got to preheat your oven

To 425 I’m not sure if I told y’all earlier but we’re going to be cooking these on 425 F about 10 minutes and I do have an egg wash here and all this is is a beaten egg with a tablespoon of water cuz we will be doing an egg egg wash

Because it just it glistens it gives it a golden golden color and this is optional you do not have to use cheese but I do have a pound of grated pepper jack I won’t be using all of this because I’m also going to use this in our fetuccini so I got I’m multitasking

Right now but we’re going to go ahead drop the camera we’re going to get a few of them made up and get them in the oven I’ve transferred our filling to the Bowl if I don’t use all of it I will freeze it and you don’t want much just a little

Bit and like I said you can make these larger smaller that looks about right o I forgot my cheese and I just told y’all I was going to use some cheese not much and I am heavy-handed with my feeling I know I shouldn’t be let’s see

I can I’m left-handed guys so I’m going to turn it towards the camera and I am just going to flip this pie over and crimp it down I’m going to have to turn it this way guys sorry and I am just going to crimp it with a

Fork cuz you don’t want that goodness coming out you know just like if you’re making any fried Pie and doesn’t have to be perfect so I’m going to set that one over here we’re going to do another one not as much filling this time let me show you I had quite o quite

A bit of the stuffing mix so I’m going to set that into the ice box and tomorrow I’ll either make more Louisiana meat pies or I’ve got some cabbage I’m going to shred and I’ll add the Cabbage to this I’ve got some egg roll wraps and I’ll do egg rolls with it I

Mean you could even use this as your base add some peas and carrots top it with mashed potatoes and you got a shepherd’s pie numerous things you can do with that filling but now we got to get these egg washed and get the first batch in the oven and I’ve got five

Sitting over to the side that I’ll uh bake when these get done and they don’t have to be perfect guys oh yeah 10 to 12 minutes in a preheated 425 degree oven I’ve got the last batch of meat pies in the oven y’all I want to dive into them so bad

But I know they’re scorching hot but now we got to get our pasta dish going it is 425 you know we eat by six so I’m going to keep an eye on these but we got to get some vegetables sauté this is easy peasy but like I said we’re going to

Twist it up and add some Boron and this is the garlic and herbs I thought it was herbs and ch so we’re going to be adding that to it now I did cook my pasta I cooked them about 7 minutes I am actually using Panet we don’t care for the fetuccini the long

Noodles but that’s what fetuccini is supposed to be but we always exchange for Panet I drained them reserved a cup of pasta water and I put a little bit of olive oil on these just to keep them to stay stay separated so you’re going down

In the pot me wait a minute let me check oh we’re good yes I’m using the same pot that I did the uh meat pie mixture in I washed it wasn’t no sense in just piling up a bunch of dirty dishes now I’ve got my

Stove ey on about a number six this is a half a stick of salted butter that I will be melting it’s starting to melt so I’m going to drizzle a little bit of olive oil in here we’re going to get this thoroughly heated before we add our

Vegetables okay in goes our half a cup of bals and the other half cup of onions so you see I’m using the same ingredients in two totally different recipes now we’re going to get these sauté in we really want these tender now I did not put salt here to help

Sweat them down I don’t want to pull moisture out with the olive oil and the butter I am going to turn it down to about a number four and I really want these to soften you’re looking at a good 5 to 7 minutes but there again it depends on your stove top

Tin we’ve been sauté in about 3 minutes and they’re starting to get soft but we have a little ways to go okay we’ve been going about 5 minutes I’m going to add a heaping tablespoon of minced garlic you don’t want it to burn and I’m immediately going in with a pound of shrimp

Deined tails off and the residual liquid that was in this shrimp I left it in that’s to help avoid that garlic from burning now this where it goes pretty fast because shrimp takes about 3 minutes we don’t want to overcook these shrimp now it’s time to season I’m going

To use my Cajun season swamp mix you season to taste if I had to guess a heap and teaspoon I’m also going to season with my Voodoo dust this is like a house seasoning but it has the white pepper in it so if you don’t have the voodoo dust

Just put some white pepper so you see we are staying with basically the same seasonings and vegetables in two different dishes now I will not be adding salt because the cheese is that we’re using has salt in it so does my Cajun seasoning oh this is looking fantastic y’all see those shrimp

Gorgeous I didn’t have the camera on and I am so sorry all I did after we let the shrimp go another minute I added a cup of pasta water and a cup of half and half that’s all I did I can’t believe I didn’t have the camera on now we’re

Sitting on about a number four and we want this to simmer a couple of minutes we don’t want to lose all of this liquid we just want it to simmer okay I am turning it down to a number two and now we’re going to add add our

One block of Bor and cheese right on in and the reason why I’ve dropped my stove top temp to two is because we’re going to have to let all of this cook about 15 minutes on a low simmer you do not want this cheese sticking so that’s why you want it on a

Very low simmer now I’m going to add in my pepperjack cheese and I think I’m going to add the rest of this so I would say a good cup see it’s already done gotten soft from sitting out I did grate this this morning so about a cup of pepper jack cheese now we

Want to get this cheese melted and we’re going to let this simmer about 15 minutes and if I feel that it’s too um thick when we add the pasta I’ve got a little bit more pasta water sitting to the side it’s been about 5 minutes and I want you to

See and I mean it’s only barely simmer it starting to coat the back of my spoon so I know that the the sauce is thickening up now I’m going to add some dried parsley this is optional but I love color that it gives and some red pepper flakes Just A Pinch they’re again

Optional you see I didn’t go heavy-handed but it’s going to add just enough warmth and I am going to add a couple of tablespoons of butter this is just going to make it silky smooth it it really does finish this dish off and with our pan pound of Panet

Pasta I tell you what my hands are clean but I don’t want to just dump it in there and get splattered let me get my hands a good wash real quick and we’re just going to basically fold it in now this pasta is going to absorb a lot of this Liquid

Plus when you want to heat it up you want a little bit of liquid in here if not it’s going to be dry now at this point if you wanted to top it with more cheese after we fold in some Parmesan you could actually top it with more

Cheese turn the heat off put a lid on 2 3 minutes and that cheese would melt on top but you saw I used the rest of mine and I didn’t think about reserving any now I’m out of fresh grated so we’re going to use the Shaker and it’s perf perfectly fine

There again I don’t know how to measure so I’m going to guesstimate 2 tablespoons I can smell it so that was plenty and then you can top your dish off with more if you want but like I said at this point you could put grated cheese on it put the

Lid on take it off the heat and the residual heat of the pot will melt that cheesee and just like that I saw it starting to boil on the side LD on remove from heat look at our meat pies y’all I can’t wait to dive into those and here’s our shrimp

Pasta you see what I mean by when you take it off the heat a lot of that juice is absorbed with that pasta so you definitely want to keep a little bit of that juice I just got a sample I’m talking about a little sample pasta is smoking

But the first thing we’re going to do is tear into this meat pie cuz I got to wait to eat with Mr Buddy but no one knows that I’m going to sample a meat pie you see what I mean by the size of it it’s perfect now these have cooled of

Course but they heat up so good look at that look at the inside oh my gosh I don’t know which one I want to sample first but it’s going to be this one there’s nothing no better if you never had a meat pie try it the crust is so flaky I did not

Mind working these poor crippled hands today for what I just bit into it’s not too much cheese just enough to give it that creaminess you know oh my Heavens y’all every bite has some feeling so yeah kind of stuff them like I did now it’s time to try our

Pasta because had I not put the boy and cheese I would have already known what it tastes like but I’m curious so let’s see does it take it to a different level as in good or bad y’all there’s something about that cheese I’m telling you it’s magic it’s not my

Normal shrimp and pasta shrimp fetuccini it’s not it almost lends it to well I don’t even have a word but delicious oh I like that mhm now if you don’t have that cheese you can make this excuse me without the without that cheese just add the pepper jack or you

Know whatever cheese of choice I personally would stick more with a pepper jack a good melty cheese not in a bag gr your cheese um this is good I’m getting that herb yeah cuz wasn’t it garlic and and Herb y’all this is amazing it does

Change the taste it not a whole lot but it kind of it just it it’s more Bolder but not in a bad way I’m going to try the shrimp I want to see if that shrimp took it on and that shrimp is T tender tender the shrimp

Did toast you up some garlic bread scoop that juice into a bowl with that pasta and sof that I’m going get Mr Buddy’s opinion but I think he’s going to tell me next time add add that boy and cheese I have no words to describe except try it mhm this is

Crazy well I don’t have any bread yet cooked cuz I you know I had this but I need to sop a little bit of the juice up so I might might as well use a piece of my meat pie shut your mouth I dare you yeah I dared you this

Time if you’re like me you don’t like to be dared I got a couple of bites left I’m going to enjoy them it’s 5:00 y’all I’m going have to make my little bows more skimpy but I will finish this yeah it’s the Bor and cheese it is decadent but I am so glad

That you took time out of your day and spent it with me here in the kitchen I’ve missed you guys in the kitchen y’all know it’s spring leading into summer uh for the southern part and there’s just so many hours in a day

I’m trying to do as much as I can out in the greenhouse you know the dirt come in so I’m trying to scoop when we can in between these rain showers so you know in the kitchen’s going to be kind of here and there also the boys started

Ball Cameron has his game tonight I’m going Thursday to see both of them so that way if I go once a week depending on if they play the same ball field an hour apart I’ll only make a trip to Texas once a week and that’s what I’m

Hoping for if not I’ll be gone twice a week so I think the schedule is going to shift again like it did last year with the ball um to weekends and one day a week and I think that’ll work unless I’m in the garden and it’s like hey I got to

Show my friends this so you know definitely the weekends that’s when we do our garden updates Mr Buddy can be in the videos and I can show what he’s working on on but in the kitchen it’s going to be one pot meals not heavy meals these meat pies are not

Heavy this pasta is not heavy and this gives us a couple of days of suppers and that’s what I like to do you know especially with the Time of the Season that we’re in but I want to thank you so much I had a blast I hope you try these

Recipes try the meat pies guys they’re crazy good but this boy and cheese if you have it or if you can get it uh add it next time I don’t know if I’ll ever make it without it I’m sure I will if I don’t

Have the cheese but but if I can get a hold to the cheese and it’s on sale cuz it can be five bucks a block guys I got this for 3.85 but it’s worth it I hope I can keep making it with this cheese and the pepper jack because the two

Together I wouldn’t change a thing so as always stay safe stay well and God bless cheers and I’ll see you on the next one yes cold coffee goes great with pasta