Natchitoches Meat Pie

Name: Natchitoches Meat Pie
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: southern_american
Ingredients: 3 cup all-purpose flour (plus extra for dusting); 1 tsp baking powder; 1 pinch salt (for dough); 0.5 cup shortening (chilled, cut into small pieces); 0.75 cup water (ice cold, for dough); 1 tbsp oil; 1 lb ground beef (lean); 0.5 lb ground pork; 1 pcs onion (large, finely chopped); 0.5 pcs bell pepper (green, finely chopped); 3 pcs garlic (cloves, minced); 1 pinch cayenne pepper; 1 pinch black pepper

RATING

4.4/5(78)

TASTE SCORE

9/10

Crispy, golden half-moon pastries stuffed with a savory, spiced beef and pork filling. This Louisiana specialty delivers a flaky crust and deeply flavorful meat mixture with a hint of Cajun seasoning, perfect for handheld eating any time of day.

PREP

45m

COOK

30m

SERVES

3 PIECES

1055 cal

SERVINGS

METHOD · 6 STEPS

mix · ~8 min
Make the dough.
1.Whisk flour, baking powder, and 1 pinch of salt in a large bowl.
2.Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3.Gradually add ice water, a tablespoon at a time, mixing lightly with a fork until the dough just comes together.
TIPKeep the dough cool and don't overwork it — cold ingredients and a light hand are the secrets to a flaky crust.
rest · ~30 min
Chill the dough.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
saute · ~15 min
Cook the filling.
1.Heat 1 tbsp oil in a large skillet over medium-high heat.
2.Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
3.Add the minced garlic and cook for 30 seconds until fragrant.
4.Add the ground beef and pork, breaking it up with a spoon, and cook until well browned.
5.Drain off any excess fat, then stir in the cayenne, black pepper, and remaining pinch of salt. Remove from heat and let cool completely.
TIPDrain the filling well to prevent soggy pies. A clean, cooled filling also makes assembly much easier.
prep · ~20 min
Assemble the pies.
1.On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness.
2.Cut out 5-inch circles using a round cutter. Re-roll scraps as needed.
3.Place about 2 tablespoons of the cooled meat filling onto one half of each circle, leaving a ½-inch border.
4.Moisten the edges with water, fold the dough over to form a half-moon, and crimp the edges tightly with a fork to seal.
fry · ~8 min
Fry the meat pies.
1.Heat 3 cups of oil in a deep fryer or heavy pot to 350°F (175°C).
2.Fry the pies in batches, 2-3 at a time, for 3-4 minutes, turning once, until deep golden brown and crispy.
3.Using a slotted spoon, transfer to a paper towel-lined plate to drain briefly.
TIPDon't crowd the pot — overloading drops the oil temperature and makes the pies greasy.
serve
Serve hot.
Let the pies cool for just a minute before serving. They are best enjoyed warm and crisp.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the dough for the full 30 minutes to relax gluten and keep the crust flaky.
2
Let the filling cool completely before assembling to prevent steam from softening the dough.
3
Crimp the edges with a fork twice to ensure a tight seal and prevent filling from leaking during frying.
4
Use a deep-fry thermometer to maintain oil at 350°F for even cooking and a non-greasy crust.
5
Drain the browned meat mixture well to remove excess fat and avoid soggy pies.
6
Fry in small batches (2-3 pies at a time) to keep oil temperature steady and achieve a crispy golden exterior.

RECIPE VARIATIONS