Natchitoches Meat Pies

Recipe courtesy of Cane River's Louisiana Living

Makes 26 to 28 pies

  • Filling:
  • 1½ pounds ground beef
  • 1½ pounds ground pork
  • 1 cup chopped green onions with tops
  • 1 tablespoon salt
  • 1 teaspoon coarsly ground black pepper
  • 1 teaspoon coarsely ground red pepper
  • ½ teaspoon cayenne pepper
  • ⅓ cup all-purpose flour


  • ⅓ mounded cup vegetable shortening
  • 2 cups self-rising flour, sifted
  • 1 egg, beaten
  • ¾ cup milk

Natchitoches Meat Pies

Click image to enlarge


Prepare filling. Combine beef, pork, green onions, salt, black pepper, red pepper, and cayenne pepper in Dutch oven. Cook over medium heat, stirring often, until meat is no longer red; do not overcook. Sift flour over meat mixture and stir to mix well. Remove from heat, place in colander to drain excess grease and juice, and let stand until room temperature. Prepare crust. Cut shortening into flour. Add egg and milk, mixing to form dough. Shape dough into a ball. Using about ⅓ of the dough at a time, roll out on a lightly floured surface. Cut into 5- to 5½-inch circles. Stack circles on baking sheet, separting with wax paper. Assemble meat pies by placing a rounded tablespoon of meat filling at 1 side of pastry circle. Using fintertips dipped in water, moisten edge of circle, fold top over meat, and crimp to seal with fork tines dipped in water. Prick upper surface twice with fork tines. Assembled pies can be frozen. To cook, deep-fry meat pies in oil heated to 350F until golden brown. If using frozen pies, do not thaw before frying. For cocktail meat pies, use smaller cutter and 1 teaspoon filling.

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