Classic Natchitoches Meat Pie  Meat Pies  63 reads

Classic Natchitoches Meat Pie


The Natchitoches meat pie, filled with a savory mixture of beef, pork, and the Cajun trinity, is one of Louisiana’s most beloved snacks.

2 tablespoons vegetable oil, divided, plus more for frying
1/2 pound ground beef
1/2 pound ground pork
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/3 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1/2 cup minced yellow onion
2 cloves garlic, minced
1/4 cup finely chopped red bell pepper
1 stalk celery, finely chopped
2 Meat Pie Dough (recipe follows)
1 large egg
2 tablespoons water

In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine.

In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture. Let cool completely.

Cut Meat Pie Dough into 40 pieces. Reserve 12 pieces for another use. On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.

Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.

In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.

Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.

makes 28


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