9 Reviews

I made these as is and they were really good, however, I doubled the recipe and had some filling left over. I used the filling as a base for a pot of chili - I only added an industrial size can of crushed tomatoes and 2 cans of beans and some chili powder and I swear it's the best chili we've ever eaten.

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Bogey'sMom December 19, 2002

I make these every year for a Mardi Gras party, only I make about 8 dozen at a time. One of my favorite shortcuts for this is to use refrigerated pie crusts. I then place the pies on cookies sheets in the freezer and flash freeze them so that i can bake them at a later date. Oh...that's something else that I do differently....I bake them. I never have any leftovers from the parties either.

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JeannieDee August 22, 2009

My husband and I loved these meat pies. Thank you so much for sharing....update on 3-11-07.... Fixed these again and they were equally wonderful.... Th

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gertc96 March 12, 2007

Very nice flavor. We all loved it. The pastry was a little difficult to make, but Im not into making pastry. Thank you for a great new recipe

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Siren Cooks December 15, 2006

The filling mixture is good, but did not like the pastry. Will sub my pastry recipe and still do the filling. That for me will make this great. Thanks!

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CrankyCook November 12, 2006

Dude!!!!!!! These are awsome.I moved from Louisiana years ago and have been missing these more than anything.I made these by your recipe and only added more cayenne cause I like'm HOT!!! They had us licking the back of our heads. Thanks a million.

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rebeldaddy August 13, 2006

I bet these are the best. I am going to make them. I wanted a real good meat pie recipe. Thanks very much

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chefsugar cason October 12, 2002

Nasty toe cheese? What kind of name is that for a meat pie? My daughter almost died laughing when she saw the recipe. I had to explain that it was the name of the town where the recipe originated. Named after the nasty toe cheese Indians. Anyway, the "pastery" recipe required at least 1 cup of milk since there wasn't enough liquid to make a dough. The flavor was subtle. A 1/4 teaspoon of pepper for 2 lbs of meat? We ended up enjoying these with a bottle of Crystal Sauce. It was time consuming, but enjoyable. Will probably make them again, differently.

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Chef Booshman December 17, 2006
Natchitoches Meat Pies