Natchitoches Meat Pies

1/2 pound lean ground beef
1/2 pound ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2 plus teaspoons Tony Chachere's Creole Seasoning or similar Cajun or Creole seasoning, to taste
Tabasco sauce to taste (start with about 1/4 teaspoon)
1 (14.5 ounce) can beef broth
Pie crust, tripled
1 egg
1/4 cup cold water

1. In a large skilled, brown ground beef and ground pork, breaking the meat into small pieces. When it's about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent.
2. Add 2 teaspoons Cajun seasoning and 1/4 teaspoon Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Cajun or Tabasco if necessary, keeping in mind the the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
3. Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray.
4. Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, use a bowl that's about 6 inches across the top; just invert the bowl onto the dough and trace a knife around it to cut the dough. For smaller, appetizer-sized pies, use a round cookie cutter.
5. Place about 1/4 cup of the meat mixture onto one half of the dough circle for meal-sized pies (1-2 t for appetizer pies), keeping about 1/2 inch to 1 inch from the edges. Fold the other side over and gently pinch the edges shut.
6. Place prepared pies onto baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies. Bake for 25-30 minutes or until golden brown.

You can prepare the pies through the stop of brushing with the egg wash, place on baking sheet and freeze, and then transfer to ziplock bags. When ready, bake at 400 until the pies are golden brown, about 40-45 minutes.