Natchitoches Meat Pies

Natchitoches Meat Pies are a Louisiana classic, originating from the town of Natchitoches, where they have been a beloved snack for centuries. These savory hand pies are filled with a flavorful combination of ground beef, pork, onions, and a blend of Creole seasonings, all encased in a flaky, golden pastry. Traditionally fried, these pies offer a satisfying crunch followed by a burst of juicy, spiced filling that makes them perfect for gatherings or as a hearty snack on the go. Whether enjoyed hot from the fryer or at room temperature, they are a true taste of Southern hospitality.

Natchitoches Meat Pies Recipe

Ingredients:

For the filling:

• 1 lb ground beef
• ½ lb ground pork
• 1 medium onion, finely chopped
• ½ cup green bell pepper, finely chopped
• ½ cup celery, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• ½ teaspoon thyme
• ¼ cup water
• 2 tablespoons vegetable oil

For the dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ cup shortening
• 1 egg, beaten
• ¾ cup milk

For frying:

• Vegetable oil, for frying

Instructions:

1. Prepare the filling: In a large skillet, heat the vegetable oil over medium heat. Add the onions, bell pepper, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for an additional minute.
2. Add the ground beef and pork, breaking it apart as it cooks. Stir in the salt, black pepper, cayenne pepper, paprika, and thyme. Cook until the meat is browned and fully cooked through. Stir in the water and cook for another 5 minutes until the mixture is thick and well combined. Remove from heat and let the filling cool.
3. Prepare the dough: In a large mixing bowl, whisk together the flour, salt, and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. In a separate bowl, mix the beaten egg and milk, then gradually add to the dry ingredients, stirring to form a soft dough. Knead the dough gently on a lightly floured surface until smooth.
4. Assemble the pies: Roll the dough out to about ⅛-inch thickness. Using a 5-inch round cutter, cut circles from the dough. Place about 2 tablespoons of the meat filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, then crimp the edges with a fork to seal.
5. Fry the pies: In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the pies in batches for 3-4 minutes on each side, until golden brown. Remove from oil and drain on paper towels.
6. Serve hot or at room temperature.

Enjoy these Natchitoches Meat Pies as an appetizer, snack, or a part of a festive meal!