For my taste, I've found that cayenne can be overused and when so, usually ends badly. From what I've found, Louisiana meat pies differ from the part of the State. I had one in DeRidder that had just as much cream-ish corn as it did meat......the best I've ever had!
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Originally Posted by !@#$%!
must spread rep etc-- thanks for that link/
i reckon i won't deep-fry them though. we call those EMPANADAS and i had forgotten their existence. forgotten no more. that looks like a good new orleans seasoning though (holy trinity + cayenne).
not sure i'm down with the labor in doing all those little wraparounds but i can always do a single pie & eat w/ a spoon.
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