The Natchitoches meat pie is a Louisiana favorite. All the way from.... Natchitoches. A beautiful old city in the heart of Louisiana.
They are famous for their meat pies! In fact, there is a Natchitoches Meat Pie Festival every year in September! But they are not only famous in Natchitoches, they are sold all over the state, and beyond!
They are a simple pie to make. You want to start of with your pie filling:
Meat Pie Ingredients:
Take the meat and a tsp of oil and brown in a skillet on medium to high heat. After it is cooked drain and add the onion, bell pepper and celery (trinity) and the green onions and seasoning.
Cook for about 8 minutes until the vegetables are soft then add the garlic. Cook for a further 2 minutes.
Add the flour and cook again for 3 minutes then add the beef broth. Bring to a simmer and leave until the mixture has thickened slightly. Remove from heat and add the hot sauce.
That's it. You've made the pie filling. This is now best if you allow to completely cool, even better if you can refrigerate over night. When the mixture still has a little fluid to it it can make sealing the pies difficult. When it is cold and congealed you don't have that issue.
Making the dough
Sift the flour first then add the salt and baking powder. Cut the shortening into the flour and rub until you have a breadcrumb texture.
Mix in the egg and milk then work the dough until you have a good consistency. Flatten into a disc and refrigerate.
Assemble the pies and fry until lightly golden on both sides (approximately 3 minutes). Remove from the oil and allow to drain. Serve hot.
Meat Pie Filling
- Ground Beef, 1lb
- Ground Pork, ½ lb
- Yellow Onion, 1 Cup
- Green Onions, 2 x Chopped
- Celery, 2 stalks
- Green Bell Pepper, ½
- Ground Black Pepper, ½ tsp
- Salt, 1- ½ tsp
- Cayenne Pepper, ½ tsp
- Fresh Garlic, 6 Cloves (2 tbsp)
- Flour, All Purpose 1 tbsp
- Beef Brother, 1 Cup
- Hot Sauce, 1 tbsp
- Flour, All Purpose 3 cups
- Salt, 1-½ tsp
- Baker Powder, ¾ tsp
- Vegetable Shortening, 6 tbsp
- Egg, 1 large
- Milk, whole ¾ cup
- Vegetable Oil for deep frying
- Egg, beaten for sealing pies
- Take a large skillet on a medium to high heat and add one tsp of oil
- Cook the ground beef and pork until browned, keep stirring as needed.
- Drain the liquid given off from the meat then add the onions, bell pepper, celery and green onions, salt black pepper and cayenne.
- Continue to cook until the vegetables are soft, about 8 minutes. Now add the garlic and cook another 2 minutes.
- Stir in the flour and allow to cook another 3 minutes, continuously stirring.
- Now slowly add the broth and bring it to a simmer.
- Continue cooking until the mixture starts to thicken a little.
- Remove from the heat and stir in the hot sauce.
- Allow the meat pie filling to cool completely before assembling the pies. For best results allow the mixture to cool in the refrigerator overnight. It makes for easier assembly.
- Starting on the dough, make sure the flour is sifted.
- Add the salt and baking powder.
- Cut the shortening into the flour mixture until it resembles bread crumbs.
- In a separate mixing bowl beat the milk and the egg together, then add to the flour mixture.
- Work this dough into a ball then flatten into a disc. Place this into plastic wrap and refrigerate for best results. (it can be used immediately though)
- When you are ready to start cooking the pies put a pan with vegetable oil on the heat. The oil will need to be 350°F before you drop any pies in.
- You'll also need a pan lined with paper towels handy at this point too.
- Take the dough and roughly divide into approximately 24 parts. Take one part and roll into a ball. Flour the surface and the rolling pin and roll out the dough until it is nice and thin. Take one to two tbsp of the meat mixture and place inside this disc.
- Fold the one half of the disc over the top of the meat mixture.
- Using a pastry brush, brush egg along the inside edge of the disc then crimp the edges closed with a fork, to form a seal.
- Working in batches fry the meat pies until they are golden brown on both sides (approximately 3 minutes). Remove from the oil and allow to dry on the paper towel.
I found maintaining the 350°F temperature difficult, it ended up getting too hot. Using an electric fryer helped with this.
Allowing the pie filling and dough to refrigerate was definitely much better.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 202Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 44mgSodium 137mgCarbohydrates 16gFiber 1gSugar 2gProtein 10g