Natchitoches Meat Pie
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.
For 8 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Make the Filling
- b.In a large skillet or Dutch oven over medium-high heat, cook the ground beef and ground pork until browned, breaking it up with a spoon, about 8-10 minutes.
- c.Drain off all but 1 tablespoon of the rendered fat.
- d.Add the chopped onion, bell pepper, and celery (the 'holy trinity') to the skillet. Sauté until softened, about 5-7 minutes.
- e.Stir in the minced garlic and cook for another minute until fragrant.
- f.Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste.
- g.Return the meat to the skillet. Stir in the Creole seasoning, 0.75 teaspoon of salt, and black pepper. Mix well to combine.
- h.Remove from heat and stir in the sliced green onions and chopped parsley.
- i.Transfer the filling to a bowl and let it cool completely. To speed this up, spread it on a baking sheet and refrigerate for at least 30-45 minutes.
- 2
Step 2
- a.Prepare the Dough
- b.While the filling cools, prepare the dough. In a large bowl, whisk together 3 cups of all-purpose flour and the remaining 1 teaspoon of salt.
- c.Add the cold, cubed shortening. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- d.Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just starts to come together into a shaggy mass.
- e.Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to form a cohesive ball. Do not overwork it, as this will make the crust tough.
- f.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
- 3
Step 3
- a.Assemble the Meat Pies
- b.Divide the chilled dough into 8 equal portions.
- c.On a lightly floured surface, roll one portion of dough into a 6-inch circle, about 1/8-inch thick.
- d.Spoon about 1/3 cup of the completely cooled filling onto one half of the circle, leaving a 1/2-inch border around the edge.
- e.Lightly brush the edges of the dough with a little water. Fold the empty half of the dough over the filling to create a half-moon shape.
- f.Press the edges together firmly to seal, then crimp with the tines of a fork to ensure it's completely sealed.
- g.Place the assembled pie on a parchment-lined baking sheet and repeat with the remaining dough and filling.
- 4
Step 4
- a.Fry the Pies
- b.In a large, heavy-bottomed pot or Dutch oven, pour in vegetable oil to a depth of about 2-3 inches.
- c.Heat the oil over medium-high heat until it reaches 360°F (182°C). Use a deep-fry or candy thermometer for accuracy.
- d.Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pot, which would lower the oil temperature.
- e.Fry for 3-4 minutes per side, turning once, until they are deep golden brown and crispy.
- f.Use a spider strainer or slotted spoon to remove the pies from the oil and transfer them to a wire rack to drain. Do not drain on paper towels, as this can make them soggy.
- 5
Step 5
- a.Serve
- b.Let the pies cool for at least 5-10 minutes before serving, as the filling will be extremely hot.
- c.Serve warm as is, or with your favorite Louisiana-style hot sauce for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The filling MUST be completely cool before assembling the pies. Warm filling will melt the shortening in the dough, resulting in a greasy, torn crust.
- 2Do not overcrowd the pot when frying. Fry in batches to maintain a consistent oil temperature, which is key to a crispy, non-greasy crust.
- 3For an extra flaky crust, ensure your shortening and water are ice cold. You can even chill your mixing bowl and flour beforehand.
- 4To make ahead, freeze the assembled, un-fried pies. Place them on a baking sheet in a single layer until solid, then transfer to a freezer bag. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.
- 5For a truly authentic flavor, you can substitute lard for the vegetable shortening in the dough.
Adapt it for your goals.
Baked Version
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.
Spicier FillingSpicier Filling
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.
Crawfish PiesCrawfish Pies
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.
Why this is on our healthy list.
Rich in Protein
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.
Source of B Vitamins
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.
Provides Heme Iron
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.
Frequently asked questions
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.