Natchitoches Meat Pies: A Taste of Louisiana Heritage

The scent alone transports me back to my childhood. My grandmother, a Louisiana native, would spend hours in her tiny kitchen, the air thick with the aroma of simmering spices and browning meat. She never wrote down her recipe, declaring it was “all in the feel,” but the crispy, savory Natchitoches meat pies that emerged from her cast-iron skillet were legendary. Each bite was an explosion of flavor, a tiny, perfectly seasoned pocket of Louisiana soul. Even now, decades later, I can almost feel the warmth of her kitchen and the love she poured into every single pie.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yields: 18 pies
• Dietary Type: Not specified (contains meat and dairy)

Ingredients

For the Filling:

• 1 lb ground beef
• 1 1/2 lbs ground pork
• 2 tablespoons flour
• 1 tablespoon shortening
• 2 large onions, chopped
• 6 green onions, chopped
• 3 tablespoons chopped parsley
• Salt and pepper to taste

For the Pastry:

• 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup melted shortening
• Milk

Equipment Needed

• Large skillet or pot
• Mixing bowls
• Rolling pin
• Saucer or cookie cutter (approximately 4-inch diameter)
• Fork
• Deep fryer or large pot for frying
• Slotted spoon

Instructions

1. Prepare the Filling: In a large skillet or pot, create a roux by melting the 1 tablespoon of shortening over medium heat. Gradually whisk in the 2 tablespoons of flour, stirring constantly until the mixture turns a light brown color. This usually takes a few minutes. Be careful not to burn it, as this will affect the flavor.
2. Add the Meats and Vegetables: Add the 1 lb of ground beef and 1 1/2 lbs of ground pork to the roux. Break up the meat with a spoon and cook until browned, draining off any excess grease.
3. Simmer and Season: Stir in the 2 chopped large onions, 6 chopped green onions, and 3 tablespoons of chopped parsley. Season generously with salt and pepper to taste. Reduce the heat to low, cover, and let the mixture simmer until the onions are softened and the flavors have melded together, about 20-30 minutes. Make sure the meat is fully cooked.
4. Cool the Filling: Remove the filling from the heat and let it cool completely before assembling the pies. This is crucial to prevent the pastry from becoming soggy.
5. Prepare the Dough: In a large mixing bowl, sift together the 4 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. This ensures even distribution of the baking powder, leading to a lighter crust.
6. Incorporate the Wet Ingredients: Add the 1 cup of melted shortening and 2 eggs to the dry ingredients. Mix well with your hands or a pastry blender.
7. Add Milk Gradually: Gradually add milk, a little at a time, until a stiff dough forms. Be careful not to add too much milk, as this will make the dough too sticky. You want a dough that is easy to handle and roll out.
8. Roll and Cut the Dough: On a lightly floured surface, roll out the dough very thinly. Use a saucer or cookie cutter (about 4 inches in diameter) to cut out circles of dough.
9. Assemble the Pies: Place a spoonful of the cooled meat filling onto one half of each dough circle. Do not overfill, as this will make it difficult to seal the pies.
10. Seal the Pies: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers to seal. Then, using a wet fork, crimp the edges to ensure a tight seal and create a decorative finish.
11. Fry the Pies: Heat deep fat (such as vegetable oil or shortening) in a deep fryer or large pot to 350°F (175°C). Carefully lower the meat pies into the hot oil, a few at a time, being careful not to overcrowd the fryer.
12. Fry Until Golden Brown: Fry the pies until they are golden brown and crispy on all sides, about 3-5 minutes per side.
13. Drain and Serve: Remove the fried pies from the oil with a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil. Serve hot and enjoy!

Expert Tips & Tricks

• Spice It Up: For a spicier filling, add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture.
• Make-Ahead Dough: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Be sure to wrap it tightly in plastic wrap to prevent it from drying out.
• Freezing for Later: Assembled, uncooked pies can be frozen for up to 3 months. Freeze them individually on a baking sheet before transferring them to a freezer bag to prevent them from sticking together. Fry them directly from frozen, adding a few extra minutes to the cooking time.
• Preventing Soggy Pies: Ensure the filling is completely cooled before assembling the pies to prevent the pastry from becoming soggy. Also, do not overcrowd the fryer, as this will lower the oil temperature and result in greasy pies.
• Roux Perfection: Take your time when making the roux. A properly made roux is the foundation of a flavorful filling.

Serving & Storage Suggestions

Natchitoches meat pies are best served hot, fresh from the fryer. They make a delicious appetizer, snack, or light meal. Serve them with a side of your favorite hot sauce or a creamy dipping sauce.

Leftover meat pies can be stored in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through and crispy, or reheat in an air fryer for a similar result. They can also be reheated in a microwave, but the crust will not be as crispy. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	395 kcal	N/A
Calories from Fat	221 kcal	56%
Total Fat	24.6 g	37%
Saturated Fat	7.6 g	38%
Cholesterol	76.2 mg	25%
Sodium	223.8 mg	9%
Total Carbohydrate	24.1 g	8%
Dietary Fiber	1.2 g	4%
Sugars	1 g	3%
Protein	18.3 g	36%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Vegetarian Pies: Replace the ground beef and pork with plant-based ground meat and add a generous amount of diced jalapeños and chili powder for a spicy kick.
• Seafood Pies: Substitute the ground meats with cooked shrimp, crabmeat, or crawfish for a Louisiana seafood twist.
• Gluten-Free Crust: Use a gluten-free flour blend to make a gluten-free pastry. You may need to add a little more liquid to achieve the right consistency.
• Air Fryer Option: For a healthier alternative, bake the pies in an air fryer at 375°F (190°C) for about 15-20 minutes, or until golden brown and crispy.
• Cajun Spice Blend: Add a tablespoon of your favorite Cajun spice blend to the filling for an extra layer of authentic Louisiana flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust to save time?
A: Yes, you can use pre-made pie crust, but homemade dough will always result in a flakier and more flavorful pie. If using pre-made crust, make sure it’s a sturdy variety that can hold the filling.

Q: How do I keep the pies from bursting open during frying?
A: Ensure the edges of the dough are tightly sealed by pressing them firmly together with your fingers and crimping them with a wet fork. Also, do not overfill the pies.

Q: Can I bake these pies instead of frying them?
A: Yes, you can bake the pies, but they won’t be as crispy. Brush the pies with an egg wash and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: What’s the best oil for frying these pies?
A: Vegetable oil, canola oil, or shortening are all good options for frying these pies. Choose an oil with a high smoke point.

Q: How do I know when the meat filling is fully cooked?
A: Use a meat thermometer to ensure the internal temperature of the meat filling reaches 160°F (71°C).

Final Thoughts

Natchitoches meat pies are more than just a recipe; they’re a taste of Louisiana history and a celebration of family traditions. Don’t be intimidated by the steps – the reward of biting into a perfectly golden, savory pie is well worth the effort. Gather your ingredients, put on some good music, and let the aroma of these pies transport you to the heart of Louisiana. And please, share your results and any creative twists you add – I’m always eager to hear how you made this classic dish your own! Pair it with a cold Abita beer for the full experience.