Louisiana Meat Pies

Heat a moderate amount of oil in a substantial skillet over a relatively low heat setting; whisk in flour, and cook until the powder transforms from its original white hue to a rich nutty color, taking approximately 2 to 3 minutes. Introduce the onion into the mixture and cook until it becomes translucent, roughly spanning a 5-minute duration. Incorporate meats into the blend and cook until they no longer possess their original pink appearance, requiring around 10 to 12 minutes; add Cajun seasoning and garlic powder to the mixture, then drain any excess fat. Allow the concoction to cool down to a comfortable room temperature.

On a lightly dusted surface, roll out the dough to an optimal thickness of 1/4 inch. Utilize a round cookie cutter or a saucer with a diameter of 5 inches to create circular pieces of dough. Position a generous spoonful of the meat filling at the center of each round, then fold the dough over the filling and seal its edges by applying gentle pressure with a fork or your fingers. Repeat this process to create 15 pies, re-rolling any remaining dough scraps as needed.

Heat a substantial amount of oil for frying in a deep fryer to 375 degrees F (190 degrees C).

Fry pies in small batches until they attain a golden brown color, taking around 3 to 4 minutes. Remove them from the oil and place them on paper towels for draining excess moisture. Alternatively, bake pies on greased cookie sheets in a preheated oven at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until they achieve a golden brown hue.