Natchitoches Meat Pies

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Natchitoches, Louisiana, is the home of these famous Natchitoches Meat Pies, which have been popular there since before the Civil War. Street vendors would hawk them calling, “Hotta meat pies! Get your hotta meat pies right here!”

Natchitoches Meat Pies recipe

Natchitoches meat pies are a delicious and iconic dish from Natchitoches, Louisiana. They are savory pastries filled with seasoned meat, traditionally made with a mixture of beef, pork, or a combination of both, along with onions, bell peppers, and seasonings. The filling is wrapped in a flaky pie crust and baked until golden brown.

Tips

  1. Use the Right Filling Ingredients: Traditional meat pies typically include a mix of ground beef or pork, onions, bell peppers, and seasonings like garlic, paprika, cayenne, salt, and pepper. For authentic flavor, consider adding a bit of Worcestershire sauce or hot sauce.
  2. Prepare the Filling in Advance: Cook the meat and vegetables thoroughly and let the mixture cool before assembling the pies. This helps prevent the pastry from becoming soggy.
  3. Use Flaky Pie Pastry: You can make your own pastry or buy pre-made pie crust. For authentic texture, some people prefer using a slightly flaky or buttery dough.
  4. Seal Properly: After filling the dough, fold over and crimp the edges securely with a fork or your fingers to prevent leaks during baking.
  5. Serve Warm: Meat pies are best enjoyed warm, often with hot sauce or a side salad.

 

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Natchitoches Meat Pies

Natchitoches Meat Pies recipe
Print Recipe

Natchitoches, Louisiana, is the home of these famous Natchitoches Meat Pies, which have been popular there since before the Civil War.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 20 pies 1x
  • Category: Sandwiches & Wraps
  • Method: Deep Fry
  • Cuisine: Cajun & Creole

Ingredients

Units Scale
Pastry 8 cups all-purpose flour 2 teaspoons baking powder 4 teaspoons salt 1 cup shortening 2 eggs, beaten 2 1/4 cups milk Filling 1 pound lean ground beef 1 pound lean ground pork 1 medium onion, chopped 1 green bell pepper, chopped 1 bunch scallions, chopped 4 to 5 cloves garlic, minced 1 tablespoon all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1/4 to 1/2 teaspoon red pepper Pastry Vegetable oil Pepper Jelly (optional) 2 cups finely chopped bell peppers 20 to 25 jalapeño peppers, some but not all of the seeds removed 7 1/2 cups granulated sugar 1 1/2 cups white vinegar 1 (6 ounce) box Certo pectin

Instructions

Pastry

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.

Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Filling

Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles.

Remove from skillet; drain, reserving drippings in skillet. Set aside.

Sauté onion and next 3 ingredients in skillet until tender.

Return meat to skillet; stir in flour and seasonings. Set aside.

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6 inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork.

Repeat procedure with remaining dough portions and meat mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F.

Fry about 4 pies at a time until browned, turning once.

Drain on paper towels.

Serve immediately with Pepper Jelly, if desired.

Pepper Jelly

Chop peppers very fine. Place peppers, sugar and vinegar in a tall pot and bring to a boil. Boil for 7 to 8 minutes, then add both pouches of Certo pectin. Boil for 1 to 1 1/2 minutes. Put into sterilized jars and seal.

Serve Pepper Jelly with Natchitoches Meat Pies.

Notes

Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer.

To serve, thaw pies overnight in refrigerator, and fry as directed in instructions.

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