Natchitoches Meat Pies

Submitted by Chef Joseph Davis

"Pronounced NACK-uh-tish IIIIIIEEEEE!!!! this is the best meat pie in Cajun Land"

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Yields: 15 pies
• Serves: 15

ingredients

• 29.58 ml flour
• 14.79 ml bacon fat
• 226.79 g ground beef
• 680.38 g ground pork
• 709.77 ml onions (chopped fine)
• 236.59 ml green onion
• 236.59 ml bell pepper (chopped fine)
• 44.37 ml parsley
• 3 garlic cloves
• 7.39 ml salt
• 2.46 ml black pepper (1/4 t white pepper if you want to use instead of black.)
• 0.61 ml cayenne

• Pastry

• 946.36 ml flour
• 9.85 ml baking powder
• 118.29 ml melted shortening
• 2 eggs, beaten
• 59.14 ml milk

directions

1. filling: make a roux of flour & shortening.
2. add all other ingredients, cover and cook on LOW heat for 30 minute.
3. drain off fat.
4. cool while making pastry.
5. Pastry.
6. mix flour & baking powder; together add shortening, then eggs.
7. add milk to make a stiff dough.
8. roll very thin about 1/8" thick.
9. use a saucer to cut circles of dough.
10. fill 1/2 full.
11. fold dough over and dampen edges w/ water
12. crimp w/ fork
13. Fry in deep fryer till golden brown.
14. keep warm till served.

Reviews

[BogeysMom]

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.

 

[JeannieDee]

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.

 

[Carrie J.]

Just a note that this is not Chef Anybody’s recipe. I’ve had a copy of this exact recipe that I copied from my mom in the 90s. Her copy was a newspaper clipping from the 50s or 60s. The ingredients and method are exactly the same, down to chilling the filling while forming and cutting the dough with a saucer. The original submission was from a lady in Port Arthur, TX whose daughter went to college and returned with this recipe.

 

[Amandaelles]

This is my recipe and I am from Natchitoches, La. Makes 26 to 28 (5- to 5-1/2-inch) pies Filling 1-1/2 pounds ground beef 1-1/2 pounds ground pork 1 cup chopped green onions, white and green parts 2 or 3 cloves chopped garlic 1 tablespoon salt 1 teaspoon coarsely ground black pepper 1 teaspoon red pepper flakes 1/2 teaspoon ground cayenne 1/3 cup all-purpose flour Combine meats, green onions, garlic, salt and peppers in large Dutch oven. Cook over medium heat, stirring often until meat is no longer red and is broken into small bits, about 15 minutes; do not overcook. Sift flour over meat, mixing thoroughly. Remove from heat. Place meat in a large colander to drain off liquid and cool to room temperature. You can use Pillsbury Pie Dough for your crust. When you do this be sure and make a egg wash to seal the crimped edges with.

 

[gertc96]

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