Natchitoches Meat Pies
Ingredients
- Filling
- 1 lb lean ground beef
- 1 lb lean ground pork
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 bunch of scallions (green onions), chopped
- 4 - 5 cloves garlic, minced fine
- 1 tbsp all purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 - 1/2 tsp red pepper
- Vegetable oil for frying
- Pastry
- 8 cups all purpose flour
- 2 tsp baking powder
- 4 tsp salt
- 1 cup shortening
- 2 eggs, beaten
- 2 1/4 cups milk
- Ranch dressing for dipping (optional)
Step-by-Step Instructions
- Combine meats in a heavy skillet, brown, stirring, over medium heat for about 8-10 minutes until no longer pink. Remove from skillet, drain, and reserve drippings in skillet. Set aside.
- Sauté onion, bell pepper, scallions and garlic in the reserved drippings until tender, about 5-7 minutes. Return meat to skillet; stir in flour and seasonings. Cook for 2-3 minutes, stirring well. Remove from heat and set aside to cool slightly.
- Pastry:
- Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
- Combine eggs and milk in a separate bowl. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).
- Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness on a lightly floured surface. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary.
- Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork to ensure a tight seal. Repeat procedure with remaining dough portions and meat mixture.
- Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees Fahrenheit. Fry about 4 pies at a time for 4-5 minutes until golden brown, turning once. Drain on paper towels. Serve immediately. Makes 20 pies. Serve with ranch dressing for dipping if desired.
- A visitor wrote - “I added some potatoes and carrots to make it a filling meal.”
Common Problems and Solutions
Q: Why is my pastry dough too sticky or too dry?
A: The dough should be stiff but workable. If too sticky, add flour 1 tablespoon at a time. If too dry and cracking, add milk 1 tablespoon at a time. Humidity affects flour absorption, so adjust as needed.
Q: Why are my meat pies breaking open during frying?
A: Make sure to seal the edges well by moistening with water and crimping firmly with a fork. Don't overfill the pies—1/4 cup filling is the right amount. Also ensure the oil is at the correct temperature (375°F) before frying.
Q: Can I bake these instead of frying?
A: Yes, you can bake at 375°F for 25-30 minutes until golden brown. Brush with egg wash before baking for color. The texture won't be quite as crispy as fried, but they're still delicious.
Tips and Techniques
Let the meat filling cool slightly before assembling the pies—this makes them easier to handle and helps prevent the pastry from becoming soggy. These pies freeze beautifully before frying, making them perfect for entertaining or meal prep.
Ingredient Substitutions
- ground pork: all ground beef or ground turkey
- shortening: butter or lard
- ranch dressing: hot sauce, remoulade, or spicy mustard
Equipment Needed
- heavy skillet
- pastry blender
- rolling pin
- Dutch oven or deep fryer
- candy/deep-fry thermometer
- 6-inch saucer or round cutter
Historical Context
Natchitoches (pronounced NAK-uh-tish) is Louisiana’s oldest permanent settlement, established in 1714. The meat pies became popular among river travelers and workers who needed portable, filling meals. Today, they’re served at festivals, restaurants, and homes across Louisiana.
