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A classic Louisiana hand pie with a savory, spiced filling of beef and pork tucked inside a flaky, golden-fried crust. Perfect for a hearty snack or meal on the go, straight from the heart of Cajun country.
Make the Filling
Prepare the Dough
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A classic Louisiana hand pie with a savory, spiced filling of beef and pork tucked inside a flaky, golden-fried crust. Perfect for a hearty snack or meal on the go, straight from the heart of Cajun country.
This cajun_creole recipe takes 70 minutes to prepare and yields 8 servings. At 584.41 calories per serving with 17.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack or appetizer.
Assemble the Meat Pies
Fry the Pies
Serve
For a lighter alternative, brush the assembled pies with an egg wash and bake on a parchment-lined sheet at 400°F (200°C) for 20-25 minutes, or until golden brown.
Increase the heat by adding 1/4 to 1/2 teaspoon of cayenne pepper along with the Creole seasoning, or add finely minced jalapeño with the other vegetables.
Substitute the beef and pork with 1 pound of chopped, cooked crawfish tails for another Louisiana classic. Add them at the very end of cooking the filling, just to heat through.
The combination of beef and pork provides a high-quality source of complete protein, which is essential for muscle repair, immune function, and maintaining body tissues.
Beef and pork are excellent sources of B vitamins, particularly B12, niacin (B3), and B6. These vitamins are crucial for converting food into energy, maintaining a healthy nervous system, and forming red blood cells.
The red meat in the filling is a significant source of heme iron, a form that is more easily absorbed by the body than non-heme iron from plants. Iron is vital for transporting oxygen in the blood and preventing anemia.
A single homemade Natchitoches Meat Pie contains approximately 450-550 calories, depending on the exact size, fat content of the meat, and amount of oil absorbed during frying.
Natchitoches Meat Pie is a traditional, indulgent dish that is high in calories, fat, and sodium. While it provides protein and some vitamins from the meat and vegetables, it is best enjoyed in moderation as a treat rather than a regular part of a health-focused diet.
Yes, they are perfect for making ahead. You can prepare the filling up to 2 days in advance and store it in the refrigerator. You can also assemble the pies and freeze them uncooked as described in the tips section. They can be fried directly from frozen.
A neutral oil with a high smoke point is best. Vegetable oil, canola oil, or peanut oil are all excellent choices for deep frying these pies.
This usually happens for two reasons: the pie wasn't sealed properly, or the filling was too wet. Ensure you press and crimp the edges firmly. Also, make sure you drain the meat well and cook the filling until most of the liquid has evaporated.
Yes, in a pinch, you can use store-bought refrigerated pie dough. However, the texture will be different from the traditional flaky, sturdy crust of a homemade Natchitoches pie. The homemade dough is specifically designed to hold up to frying.