Natchitoches Meat Pie Recipe (2024)

This recipe is straight out of Natchitoches Louisiana. The delicious flaky pastry along with the wonderfully seasoned meat filling makes these pies so addictive you'll be reaching for another, and another...

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The Natchitoches meat pie recipe is a Louisiana favorite. All the way from.... Natchitoches (Nat-kid-ish). A beautiful old city in the heart of Louisiana.

They are famous for their meat pies! In fact, there is a Natchitoches Meat Pie Festival every year in September! But they are not only famous in Natchitoches, they are sold all over Louisiana, and beyond!

A delicious savory pie that most street vendors in the New Orleans area will sell. Even all the gas stations usually have them. That and their cousin - the crawfish pie.

If you're a fan of Natchitoches Meat Pies, then you'll probably also like my Crawfish Etouffee Recipe or my delicious Grilled Venison Burgers!

❤️ Why you'll love it

• These delicious hand pies taste just like the ones you get from any gas station in Louisiana.
• Juicy, meaty and perfectly seasoned for the right amount of spice.

🧅 Ingredients:

• All Purpose Flour
• Salt
• Pepper
• Ground Pork
• Ground Beef
• Cayenne Pepper
• Garlic
• Onion
• Green Bell Pepper
• Celery
• Beef Broth
• Hot Sauce
• Cooking Oil for frying

See recipe card at the bottom of this post for quantities.

🥣 Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

THE FILLING

• Step 1: Take the meat and a teaspoon of oil and brown in a skillet on medium to high heat.
• Step 2: After it is cooked drain and add the onion, bell pepper and celery (trinity) and the green onions and seasoning.
• Step 3: Cook for about 8 minutes until the vegetables are soft then add the garlic. Cook for a further 2 minutes.
• Step 4: Add the flour and cook again for 3 minutes then add the beef broth. Bring to a simmer and leave until the mixture has thickened slightly.
• Step 5: Remove from heat and add the hot sauce.

Hint: This is now best if you allow to completely cool, even better if you can refrigerate over night. When the mixture still has a little fluid to it it can make sealing the pies difficult. When it is cold and congealed you don't have that issue.

THE DOUGH

• Step 5: Sift the flour first then add the salt and baking powder.
• Step 6: Cut the shortening into the flour and rub until you have a breadcrumb texture.
• Step 7: Whisk the egg and milk together.
• Step 8: Add egg and milk mixture to the flour mixture then work the dough until you have a good consistency.

• Step 9: Flatten into a disc, wrap in plastic wrap and refrigerate.
• Step 10: Roll out the dough to about ⅛" thick. Use a 4-inch biscuit cutter to cut a circle.
• Step 11: Add about 3 tablespoons of the meat mixture and brush a little egg wash around the inside edge.
• Step 12: Fold the dough over itself to create a semi-circle press down to seal the edges with the tines of a fork.

• Once all the pies are assembled fry until lightly golden on both sides (approximately 3 minutes). Remove from the oil and allow to drain. Serve hot.

🔄 Substitutions and Variations

• Ground Venison - if you prefer, instead of ground beef.
• Red Pepper Flakes - can be added for more heat.
• Bay Leaves - could be added while making the meat filling.
• Worcestershire Sauce - would add some great umami.

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🔌 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I used some mixing bowls, a large skillet, dutch oven (for frying) and a frying spatula.

I added some affiliate links in the recipe card below.

Take a look at these Cheddar Bay Sausage Balls too, they're perfection.

🧊 Storage

Once the meat pies have cooled, store in an airtight container for 4 days in the refrigerator.

These pies will actually freeze well, if you prefer. Add to a freezer safe container and freeze up to 6 months.

💡 Tips

Expert Tip: If you have an air fryer, meat pies reheat perfectly in there. Just like they're freshly fried.

👩‍🍳 FAQs

If you’ve tried thisNatchitoches Meat Pie Recipeor any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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4.50 from 12 votes

Natchitoches Meat Pie Recipe

This recipe is straight out of Natchitoches Louisiana. The delicious flaky pastry along with the wonderfully seasoned meat filling makes these pies so addictive you'll be reaching for another, and another...

Prep Time1 hour hr

Cook Time3 minutes mins

Additional Time2 hours hrs

Total Time3 hours hrs 3 minutes mins

Servings: 24 Meat Pies

Cuisine: Pies

Author: Melanie Cagle

Video

Equipment

• Cookie Cutter Set, 4 Pc. Kit

  See Also

  Slow Cooker Little Smokies Recipe

• Glass Mixing Bowls

• Rolling Pin

• Frying Spatula

• Dutch Oven

Ingredients

Meat Pie Filling

• 1 lb Ground Beef
• ½ lb Ground Pork
• 1 Yellow Onion diced
• 2 Green Onions diced
• 2 Celery Ribs diced
• ½ Green Bell Pepper diced
• ½ teaspoon Ground Black Pepper
• 1-½ teaspoon Salt
• ¼ teaspoon Cayenne Pepper
• 6 Cloves Fresh Garlic minced
• 1 Tablespoon All Purpose Flour
• 1 Cup Beef Broth
• Hot Sauce 1 tbsp

Dough

• 3 Cups All Purpose Flour
• 1-½ teaspoons Salt
• ¾ teaspoon Baking Powder
• 6 Tablespoons Vegetable Shortening
• 1 Large Egg
• ¾ Cup Whole Milk

Extras

• Vegetable Oil for deep frying
• Egg beaten for sealing pies

Instructions

• Take a large skillet on a medium to high heat and add one teaspoon of oil

• Cook the ground beef and pork until browned, keep stirring as needed.

• Drain the liquid given off from the meat then add the onions, bell pepper, celery and green onions, salt black pepper and cayenne.

• Continue to cook until the vegetables are soft, about 8 minutes. Now add the garlic and cook another 2 minutes.

• Stir in the flour and allow to cook another 3 minutes, continuously stirring.

• Now slowly add the broth and bring it to a simmer.

• Continue cooking until the mixture starts to thicken a little.

• Remove from the heat and stir in the hot sauce.

• Allow the meat pie filling to cool completely before assembling the pies. For best results allow the mixture to cool in the refrigerator overnight. It makes for easier assembly.

• Starting on the dough, make sure the flour is sifted.

• Add the salt and baking powder.

• Cut the shortening into the flour mixture until it resembles bread crumbs.

• In a separate mixing bowl beat the milk and the egg together, then add to the flour mixture.

• Work this dough into a ball then flatten into a disc. Place this into plastic wrap and refrigerate for best results. (it can be used immediately though)

• When you are ready to start cooking the pies put a pan with vegetable oil on the heat. The oil will need to be 350°F before you drop any pies in.

• You'll also need a pan lined with paper towels handy at this point too.

• Take the dough and roughly divide into approximately 24 parts. Take one part and roll into a ball. Flour the surface and the rolling pin and roll out the dough until it is nice and thin. Take one to two tablespoon of the meat mixture and place inside this disc.

• Fold the one half of the disc over the top of the meat mixture.

• Using a pastry brush, brush egg along the inside edge of the disc then crimp the edges closed with a fork, to form a seal.

• Working in batches fry the meat pies until they are golden brown on both sides (approximately 3 minutes). Remove from the oil and allow to dry on the paper towel.

Notes

I found maintaining the 350°F temperature difficult, it ended up getting too hot. Using an electric fryer helped with this.

Allowing the pie filling and dough to refrigerate was definitely much better.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 454mg | Fiber: 1g | Sugar: 2g

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