Country-Style Meat Pies

Main Course

Recipe courtesy of Chef Justin Devillier, Le Petite Grocery, New Orleans, LA

Serves 12

  • 1/4 cup Louisiana popcorn rice
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 4 tablespoons vegetable oil
  • 1/4 pound duck livers, cleaned of veins and fat
  • 1 onion, small dice
  • 5 cloves of garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, snipped
  • 1 bunch green onion, finely sliced
  • kosher salt, to taste
  • black pepper, to taste


  • 4 cups all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup milk

Country-Style Meat Pies

Country-Style Meat Pies

Click image to enlarge




Place 1/2 cup of water and popcorn rice in a medium pot. Bring to a boil, then turn to low and cover. Let cook 15 minutes, remove from heat, and set aside to cool.

Sear pork in a medium stockpot over high heat. Once it starts to get color, add just enough water to come halfway up the pork. Bring to a boil then turn down the heat and simmer 2 hours or until completely tender and cuts with a spoon. Drain and reserve meat [shredded] and liquid. 

Dry duck livers with paper towels and season with salt and black pepper. In a large skillet heat oil until very hot and sear duck livers just until medium rare. Remove the duck livers with a slotted spoon and place in the refrigerator to cool.

In the same pan add the onions and garlic and sauté until they start to turn golden brown. Add cooked pork. Using a spoon, work the pork together with onions and garlic (this takes some elbow grease) until mixture is almost paste-like. Add the reserved cooking liquid from the pork and stir to combine. Add the rice. 

At this point the mixture should resemble stew. Add water to thin it out. Chop the cold duck livers and add them to the pork and rice mixture.  Cook mixture at an aggressive simmer for 2 hours. You have to keep an eye on this and add water as needed so it does not burn. The final product should be thick and paste-like. Add all of the fresh herbs and cayenne. Season to taste with salt and pepper and chill until needed.


Combine the flour, salt and baking powder in a large mixing bowl. Cut in the shortening with a pastry blender or 2 large forks. Combine the eggs and milk in a separate bowl then gently combine all to form a dough. Let rest, refrigerated, for 1 hour before rolling out for meat pies. Dough can hold for up to 5 days.

To assemble the pies

You’ll need the filling, dough, and 1 cup of egg wash. Roll out the chilled dough to 1/4-inch thickness on a floured surface. Cut into circles using a biscuit cutter. Place 1/2-ounce of filling in the middle and brush the edges with egg wash. Fold the edges up like a taco and seal between your fingers.

Crimp edges with a fork and fry the pies at 375˚F for about 3 minutes, or until golden brown.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive