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The Natchitoches meat pie is a regional meat pie from northern Louisiana, United States. It is one of the. The Times Picayune of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over 1,000 recipes. Natchitoches meat pies are found in other parts of Southern Louisiana as well as sold at food booths at.


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Preheat oven to 400 degrees F. In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and pork until golden brown, stirring constantly, until all liquid has evaporated. Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted.


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Add 1 quart oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Place 4 pies in oil and fry until golden brown, 3 to 5 minutes per side, using slotted spatula or spider to flip. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.


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Heat oven to 375°. Heat oil in a large wide pot over medium-high heat. Add beef and pork and stir, breaking up with the back of a spoon, until golden brown and liquid is evaporated, about 12.


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Frying. Heat oil to 375 degrees. Place pies into hot oil for about 8-9 minutes (about 5 minutes for our Mini pies), till golden brown. Remove from oil and drain on absorbent paper. Serving Suggestions: All the pies are delicious by themselves, but they also go great with a variety of dipping sauces. The Crawfish Pies are especially good with a.


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Cut the dough into 24 equal pieces. On a work surface that's lightly dusted with flour, roll each piece out to form a 5½- to 6-inch round. Place 2 tablespoons of the meat mixture slightly off-center on a round of dough. Fold the dough over to make the edges meet, and crimp the edges with the tines of a fork to seal them.


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4.6 Baking the pies. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the assembled meat pies on the baking sheet, leaving some space between each pie. Bake for approximately 25-30 minutes or until the pies are golden brown and the filling is heated through. 5.


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Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown. In a bowl, combine the mayonnaise, buttermilk, sour cream.


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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.


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Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18 pies. Mrs. L.J. Melder. Meat Pie Filling1 teaspoon shortening1 pound.


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Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the.


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According to the official Natchitoches meat pie recipe, the pies contain beef, pork, garlic and part of the "holy trinity" of Louisiana cooking: bell pepper and onion. But you'll also find versions with crawfish or the vegetarian-friendly mushroom pie. Advertisement. A 2003 bill made the Natchitoches meat pie the official meat pie of Louisiana.


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Steps for Making Natchitoches Meat Pies. Cook the beef, pork and onion mixture; refrigerate or allow to cool. Make the pastry dough; cut out 7" rounds (cut out 4" inch rounds if you want a smaller meat pie); refrigerate covered in plastic wrap for about 20 minutes. Assemble the meat pies; refrigerate for 15-20 minutes.


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Natchitoches meat pies are savory deep-fried meat turnovers from Louisiana.

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Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to.


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Whisk together eggs and milk in a small bowl, and stir egg mixture into flour mixture until a shaggy Dough forms. Transfer to a lightly floured work surface; knead until soft and smooth, about 1 minute. Shape into a disc; cover tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes or up to 1 day.