Natchitoches Meat Pies: A Taste of Louisiana Heritage

The first time I tried a Natchitoches meat pie, it was at a bustling church bazaar in Shreveport. The aroma of seasoned meat and fried dough filled the air, a siren song leading me to a small booth overflowing with golden-brown pies. Biting into that crispy, savory pocket was like stepping back in time, a flood of flavors and textures that instantly transported me to the heart of Louisiana’s culinary traditions. To this day, the memory of that first bite—the perfectly spiced filling, the flaky, satisfying crust—remains etched in my mind, a testament to the enduring appeal of this iconic dish.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yields: 15 pies
• Serves: 15
• Dietary Type: Varies (see Variations)

Ingredients

For the Filling:

• 2 tablespoons flour
• 1 tablespoon bacon fat
• 1/2 lb ground beef
• 1 1/2 lbs ground pork
• 3 cups onions, chopped fine
• 1 cup green onion, chopped
• 1 cup bell pepper, chopped fine
• 3 tablespoons parsley, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper (or 1/4 teaspoon white pepper, optional)
• 1/8 teaspoon cayenne pepper

For the Pastry:

• 4 cups flour
• 2 teaspoons baking powder
• 1/2 cup melted shortening
• 2 eggs, beaten
• 1/4 cup milk

Equipment Needed

• Large skillet or pot
• Mixing bowls
• Rolling pin
• Saucer or round cutter
• Deep fryer or large pot for frying
• Fork

Instructions

1. Prepare the Filling: In a large skillet or pot, create a roux by combining the flour and bacon fat over medium heat. Cook, stirring constantly, until the roux is light brown. This usually takes a few minutes, and you need to be very careful not to burn it. A burnt roux will make the entire pie taste burnt.

2. Add the Meat and Vegetables: Add the ground beef and ground pork to the roux. Brown the meat, breaking it up with a spoon as it cooks. Once the meat is browned, add the onions, green onion, and bell pepper. Cook until the vegetables are softened, about 5-7 minutes.

3. Season and Simmer: Stir in the parsley, garlic, salt, black pepper (or white pepper), and cayenne pepper. Mix well to combine. Cover the skillet or pot and reduce the heat to low. Simmer for 30 minutes, stirring occasionally to prevent sticking.

4. Drain the Fat: After simmering, drain off any excess fat from the filling. This is important to prevent the pies from becoming greasy. Let the filling cool completely while you prepare the pastry.

5. Prepare the Pastry: In a large mixing bowl, whisk together the flour and baking powder.

6. Incorporate the Shortening and Eggs: Add the melted shortening to the flour mixture and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the beaten eggs and mix until just combined.

7. Add the Milk: Gradually add the milk, mixing until a stiff dough forms. Be careful not to overmix the dough. Overmixing will result in a tough crust.

8. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a saucer or round cutter to cut out circles of dough. These should be about 4-5 inches in diameter.

9. Assemble the Pies: Place a spoonful of the cooled meat filling in the center of each dough circle, filling it about 1/2 full.

10. Fold and Crimp: Fold the dough over the filling to form a half-moon shape. Dampen the edges of the dough with water to help them seal together. Crimp the edges with a fork to create a decorative seal and prevent the filling from leaking out during frying.

11. Fry the Pies: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the meat pies to the hot oil, a few at a time, making sure not to overcrowd the fryer.

12. Fry until Golden Brown: Fry the pies until they are golden brown and crispy, about 3-5 minutes per side.

13. Keep Warm: Remove the pies from the fryer and place them on a wire rack lined with paper towels to drain excess oil. Keep warm in a low oven (200°F/95°C) until ready to serve.

Expert Tips & Tricks

• Don’t Skip the Roux: The roux is essential for thickening the filling and adding a rich, nutty flavor. Take your time and don’t rush this step. If it burns, start over.
• Cool the Filling: Make sure the filling is completely cool before assembling the pies. This will prevent the dough from becoming soggy.
• Thin Dough is Key: Rolling the dough very thin is crucial for a crispy, flaky crust.
• Check Oil Temperature: Maintain a consistent oil temperature while frying. If the oil is too cool, the pies will be greasy. If it’s too hot, they’ll burn on the outside before the inside is heated through.
• Make Ahead: The filling can be made a day in advance and stored in the refrigerator. You can also assemble the pies ahead of time and freeze them before frying. Just add a few minutes to the frying time when cooking from frozen.

Serving & Storage Suggestions

Serve Natchitoches meat pies hot, straight from the fryer or oven. They are delicious on their own, but you can also serve them with a side of hot sauce or a simple green salad. Leftover meat pies can be stored in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven or in an air fryer until heated through and crispy. For longer storage, freeze the cooked pies in an airtight container for up to 2 months. Reheat directly from frozen in the oven.

Nutritional Information

(Estimates based on available data. Actual values may vary.)

Nutrient	Amount per Serving	% Daily Value
Calories	385 kcal	19%
Total Fat	20 g	31%
Saturated Fat	7 g	35%
Cholesterol	82 mg	27%
Sodium	339 mg	14%
Total Carbohydrate	31 g	10%
Dietary Fiber	2 g	8%
Sugars	2 g	–
Protein	20 g	40%

Variations & Substitutions

• Spicy Kick: Increase the amount of cayenne pepper for a spicier pie. You can also add a pinch of red pepper flakes.
• Vegetarian Option: Substitute the meat with a mixture of cooked lentils, mushrooms, and vegetables like carrots and peas.
• Gluten-Free Crust: Use a gluten-free flour blend to make a gluten-free version of the pastry.
• Air Fryer Method: For a healthier option, you can air fry the meat pies instead of deep frying. Preheat your air fryer to 350°F (175°C) and cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.
• Different Meats: Try using ground chicken or turkey in place of beef or pork. Venison also makes a delicious filling.

FAQs (Frequently Asked Questions)

Q: Can I bake these instead of frying?
A: While traditionally fried, you can bake them. Brush the pies with egg wash, then bake at 375°F (190°C) for about 20-25 minutes, or until golden brown. The crust won’t be quite as crispy as fried, but it’s a good alternative.

Q: How can I prevent the filling from being too greasy?
A: Be sure to thoroughly drain off any excess fat after cooking the filling. Using leaner ground meats can also help reduce the amount of grease.

Q: Can I freeze the meat pies?
A: Yes, meat pies freeze very well. Freeze them uncooked on a baking sheet, then transfer them to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Q: My dough is too dry. What should I do?
A: Add a tablespoon of milk at a time until the dough comes together. Be careful not to add too much, or the dough will become sticky.

Q: What is the origin of Natchitoches meat pies?
A: Natchitoches meat pies are a beloved Louisiana dish with Spanish and French influences. They are believed to have originated in the Natchitoches area, the oldest permanent settlement in the Louisiana Purchase territory.

Final Thoughts

Natchitoches meat pies are more than just a recipe; they’re a taste of Louisiana history and culture. Whether you’re a seasoned cook or a novice in the kitchen, I encourage you to try making these delicious pies. Share them with friends and family, and savor the warmth and flavor of this iconic dish. Don’t be afraid to experiment with variations and make them your own. And most importantly, enjoy the process and the delicious results!