Natchitoches Meat Pies

Natchitoches Meat Pies

Prep Time: 3 Hours

Yields: 1½ Dozen Pies


The original Louisiana meat pie is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish. The current version certainly bears a strong resemblance to Spanish empanadas. Marie Roque, one of the best meat pie makers I know, shared this recipe with me.

Ingredients for Filling:

2½ pounds ground beef

2½ pounds ground pork

2 cups diced yellow onions

1 cup diced celery

½ cup diced green bell peppers

½ cup diced red bell peppers

½ cup diced yellow bell peppers

½ cup minced garlic

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste

1 quart chicken or beef broth

¾ cups all-purpose flour

1 cup thinly sliced green onions

Method for Filling:

In a large cast iron skillet over medium-high heat, add beef, pork, onions, celery, bell peppers and minced garlic. Season to taste using salt, pepper, granulated garlic and Creole seasoning. Cook and stir mixture slowly, breaking meat until it is grain for grain. Cook 2 hours, stirring and adding broth, one cup at a time, as needed to keep mixture moist during cooking process. Once meat has absorbed all moisture, stir in flour and blend well. Add sliced green onions then continue to cook an additional 30 minutes. Adjust seasonings if necessary. Remove from heat and set aside to cool. Prepare crust for meat pies.

Ingredients for Dough:

4 cups self-rising flour

½ cup Crisco® shortening

1 cup whole milk

2 eggs

egg wash (1 egg, beaten with ¼ cup water)

Method for Dough:

Preheat oven to 400°F. In the bowl of a food processor, cut shortening into flour until mixture resembles coarse corn meal. Pour flour mixture into a large bowl. Add milk and eggs. Mix dough, using hands, until well incorporated. Dust table with flour and roll out dough ?-inch thick. Using a pastry cutter, cut dough into 6-inch circles. Brush edge of the circles with egg wash. Using a tablespoon, spoon an equal portion of meat mixture into middle of each circle. Fold over and crimp edges with a fork. Bake 30 minutes or until golden brown. NOTE: Meat pies may also be deep-fried.