Spicy Hill Country Meat Pies

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Parade Magazine
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4 Tbsp butter

4 Tbsp lard

2½ cups flour, plus more for kneading

½ tsp baking powder

1½ tsp salt

4 tsp fresh thyme

5 Tbsp whole milk

1 large egg

2 Tbsp olive oil

1 lb ground pork

1½ tsp salt

1½ tsp freshly ground pepper

½ cup diced yellow onion

⅓ cup minced red bell pepper

⅓ cup minced green bell pepper

¼ cup minced celery

1 Tbsp finely minced garlic

½ Tbsp Creole seasoning

½ cup diced sweet potato, blanched in salted water 1 minute

½ cup cooked crowder or field peas

1 Tbsp flour

1 Tbsp cane syrup

2 Tbsp bourbon

¼ cup ham or chicken stock

¼ cup thinly sliced scallions

¼ cup thinly sliced scallions

1 large egg, beaten

1 cup mayonnaise (preferably Duke’s)

2 Tbsp sriracha hot sauce

2 Tbsp apple cider vinegar

½ tsp salt

½ tsp sugar

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