Natchitoches Meat Pies

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Natchitoches Meat Pies: A Culinary Delight from Louisiana's Heartland








Embark on a savory journey to the heartland of Louisiana with Natchitoches Meat Pies, a delectable treat that encapsulates the rich culinary heritage of this vibrant region. These hand-held pastries are not just a meal; they are a celebration of flavors, tradition, and the unique cultural tapestry that is Natchitoches.

Active Time: 1 hr 25 mins

Total Time: 1 hr 55 mins

Servings: 16


Ingredients

Dough:

  • 5 3/4 cups all-purpose flour, plus more for work surface and baking sheet
  • 1 1/2 tsp. kosher salt
  • 1 1/4 tsp. baking powder
  • 3/4 cup vegetable shortening
  • 2 large eggs
  • 1 1/2 cups whole milk

Filling:

  • 2 Tbsp. vegetable oil, divided, plus more for frying
  • 1/2 lb. 80/20 ground beef
  • 1/2 lb. ground pork
  • 1 1/2 Tbsp. Cajun seasoning
  • 1/2 tsp. kosher salt
  • 2 Tbsp. all-purpose flour
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 1/4 cup finely chopped green bell pepper (from 1 small bell pepper)
  • 1 small celery stalk, finely chopped (about 3 Tbsp.)
  • 3 garlic cloves, minced (about 1 Tbsp.)

Directions

  1. Prepare the Dough:

    Whisk together all-purpose flour, kosher salt, and baking powder in a large bowl. Using a pastry blender or 2 forks, cut in. vegetable shortening until mixture is crumbly. Whisk together eggs and milk in a small bowl, and stir egg mixture into flour mixture until a shaggy Dough forms. Transfer to a lightly floured work surface; knead until soft and smooth, about 1 minute. Shape into a disc; cover tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes or up to 1 day.

  2. Meanwhile, prepare the Filling:

    Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high. Add ground beef, ground pork, Cajun seasoning, and salt; cook, stirring often, until meat is browned and crumbled, about 5 minutes. Transfer to a medium bowl, and add flour, tossing to coat. Do not wipe skillet clean.

  3. Cook vegetables:

    Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add yellow onion, bell pepper, celery, and minced garlic. Cook, stirring occasionally, until tender, about 3 minutes. Add onion mixture to beef mixture in bowl, stirring to combine; set aside at room temperature to cool slightly, about 15 minutes.

  4. Roll out Dough, and fill:

    Whisk together egg and 2 tablespoons water in a small bowl, and set aside. On lightly floured work surface, divide chilled Dough into 16 equal pieces, and shape each into a ball. Working with 1 ball at a time, roll out into a 6-inch round, about 1/8 inch thick. Spoon 2 tablespoons Filling in center of circle. Lightly brush edges of round with egg mixture, and fold round in half over Filling. Crimp edges using a fork to seal. Place on a lightly floured parchment paper-lined baking sheet. Repeat process with remaining Dough balls and Filling. Freeze pies, uncovered, for about 20 minutes.

  5. Fry pies:

    Meanwhile, pour vegetable oil into a large Dutch oven to a depth of 2 inches, and heat oil to 370°F over medium-high. Working in batches, fry chilled pies, turning once, until golden brown, 1 to 2 minutes per side, adjusting heat as needed to maintain temperature. Drain on a paper towel-lined baking sheet. Serve immediately.






Natchitoches Meat Pies are more than a culinary delight; they are a connection to the rich tapestry of Louisiana's history and culture. Savor the flavors, embrace the tradition, and relish in the joy that these handcrafted pies bring to the table. It's not just a meal; it's a taste of Natchitoches.