Natchitoches Meat Pie
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the dough for the full 30 minutes to relax gluten and keep the crust flaky.
- 2Let the filling cool completely before assembling to prevent steam from softening the dough.
- 3Crimp the edges with a fork twice to ensure a tight seal and prevent filling from leaking during frying.
- 4Use a deep-fry thermometer to maintain oil at 350°F for even cooking and a non-greasy crust.
- 5Drain the browned meat mixture well to remove excess fat and avoid soggy pies.
- 6Fry in small batches (2-3 pies at a time) to keep oil temperature steady and achieve a crispy golden exterior.
Adapt it for your goals.
Baked version
Instead of deep-frying, brush the assembled pies with an egg wash and bake at 400°F for 20-25 minutes for a lighter, lower-fat alternative.
Chicken and sausageChicken and sausage
Swap the beef and pork for equal parts ground chicken and smoked andouille sausage for a different Cajun twist with smoky depth.
Spicy shrimpSpicy shrimp
Replace the meat with finely chopped raw shrimp and sauté with the vegetables for a Gulf Coast seafood variation.
Why this is on our healthy list.
Good source of protein
Both ground beef and pork provide high-quality protein, essential for muscle repair and satiety.
Contains bell pepper and onion
The filling includes fresh vegetables that contribute vitamins C and A, along with dietary fiber.
Frequently asked questions
Yes, wrap the dough disk tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month.
