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Home Cooking

Help with a recipe from Chef Paul Prudhomme's Louisiana Kitchen: Cajun Meat Pies

avidfan | Oct 3, 201201:29 PM     13

I would love suggestions and advice.

I'm supposed to make Paul Prudhomme's Cajun Meat Pies with Hot Meat filling for a gourmet dinner club Saturday night. There are a few things that bother me about the recipe.

1. The dough is strange. About 3 cups flour, but only 3 Tablespoons butter. Plus two eggs. Seems skimpy on the fat. Plus the recipe calls for 3 Tablespoons sugar and 1/2 tsp. vanilla. Huh? I guess the amounts are so small that the intent is to compliment the savory filling.

2. The filling recipe calls for 1/2 pound margarine. Yuck!!!
a. margarine is gross and unhealthy;
b. 1/2 pound seems a huge amount of fat, considering there's only a pound of meat.

Anyone have experience with this recipe? Suggestions?

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