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Old 09-04-2007, 04:27 AM   #1
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Osage meat pies

has anyone made these? They sound so good. I'm going to try this next week.
Osage Meat Pie


OSAGE MEAT PIE:



You are going to need:

* Some flour to work with
* 2 lbs Ha-pah-shu-tse Indian Fry Bread Mix
(you'll have some dough left over to refrigerate)
* 2 lbs ground chuck (hamburger is ok, but the chuck makes much better pies,
if possible, have the beef ground coarse as for chili)
* 1 cup of finely diced Kidney Suet (see extra instructions on Kidney Suet)
* 1 tablespoon pepper
* 1 tablespoon salt
* 1 cup water


First, let's talk about Kidney Suet. You can get it from any butcher or meat processing facility and freeze what you don't use for later use. It's much easier to work with suet when it's frozen or cold. Slice off 1" chunks and 'peel' the the thin transparent 'skin' off, leaving the suet only to be diced. It's kind of like preparing fresh garlic. Discard the stringy parts that come off with the transparent 'skin'. Mix up the Fry Bread dough, but hold back some of the water and make the dough a little stiffer than for bread. Set it aside.


Mix the Ground Chuck, suet, salt, pepper, and water, making sure to pinch chunks of gathered suet while mixing. You want the suet to be evenly distributed in the meat. On a floured surface, take a lemon-sized ball of Fry Bread dough, kneed slightly, and roll it out thin, to about the thickness of pie crust. It should roll out to a circle about 8-9" across. Spread 1/2 cup of meat mixture in an oblong heap in the center of the dough. Fold the dough over the meat and using the tips of your fingers. Press the dough together at the edge of the meat.


Use a knife or a pizza cutter to cut away excess dough. If you leave too much dough on, your meat pie will be "bready". If you cut away too much, your pie won't hold together well. Don't worry, you'll get it. Now, roll the meat pie toward you 1/4 turn, putting the 'seam' on bottom. Place the pie on a greased baking sheet. Repeat. Don't let your meat pies touch.


This recipe will make 8-9 meat pies. Bake for 20 minutes at 425 degrees.You might want to check them at 10 minutes and flip your pan around or change levels if they aren't cooking evenly. Remove and let cool for 10-15 minutes, then wrap loosely in foil. If you wrap them immediately, they'll 'sweat' and get soft. Lot's of folks like to drip a little Louisiana Hot Sauce on them as they are consumed. Ummm. Tasty.
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Old 09-04-2007, 04:08 PM   #2
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Hey Butter,

Where'd you get this recipe?

I used to know a lady who sold Osage meat pies at every dance she went to. I loved them! Her name was Armeda Eaves. I have had other Osage meat pies, but Armedas has something extra that made her's distinct and delicious.

.... especially with Red Pop! *L
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Old 09-04-2007, 10:54 PM   #3
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yum yum yum

Quote:
Originally Posted by WhoMe View Post
Hey Butter,

Where'd you get this recipe?

I used to know a lady who sold Osage meat pies at every dance she went to. I loved them! Her name was Armeda Eaves. I have had other Osage meat pies, but Armedas has something extra that made her's distinct and delicious.

.... especially with Red Pop! *L
OMGOSH! I thought the red pop was a myth! This lady in Seattle asked me if I could make these so I did a little research and came up with that recipe from an Osage website. I wasn't going to make these until next week but I couldn't stand it. I had to taste these. The suet is awsome. It makes these little pies so rich. I had to improvise on the frybread dough. Someone gave me a Wooden Knife gift basket that came with famous Wooden Knife frybread mix. yum yum yum. Now I have to find some of that red pop. My friend said it tastes like bubble gum...hmmmmm
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