Natchitoches Meat Pies
Half-moon pastries filled with seasoned beef and pork and fried crisp — the official state meat pie of Louisiana.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •Rolling pin
- •Deep pot
- •Fork for crimping
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 19
- carbs
- 28
- protein
- 14
- calories
- 340
Instructions
- 1
Brown the beef and pork with the onion, bell pepper, and garlic for 12 minutes. Break up the meat as it cooks.
- 2
Stir in the Cajun seasoning and 2 tbsp flour, and cook for 2 minutes. Add the green onion and spread on a sheet pan to cool completely.
- 3
Cut the shortening into the flour and salt until sandy. Stir in the egg and cold milk, then chill in the refrigerator for 30 minutes.
- 4
Roll the dough thin and cut 5-inch rounds. Add 2 tbsp filling to each, brush edges with egg wash, fold over, and press with a fork.
- 5
Heat 3 inches of oil to 350°F (175°C). Fry the pies in batches for 3–4 minutes a side until deep golden.
- 6
Drain the pies on a wire rack and serve hot.
Chef's tips
Let the filling cool completely before assembling. Warm meat melts the pastry fat and causes the pies to split open in the hot oil.
Storage
Refrigerate 3 days, or freeze uncooked pies for 3 months and fry from frozen.
Reheating
Re-crisp in a 375°F oven for 10 minutes.
Common mistakes to avoid
- •Adding too much filling, which forces the edges to pop open.
- •Using plain water instead of an egg wash to seal the dough.
- •Frying at too low a temperature, which makes the crust greasy.
Serving suggestions
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