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Natchitoches (nak’-i-dush) meat pies have been a favorite at my Louisiana family gatherings for as long as I can remember.  For a large part of my life, I even thought Natchitoches meat pies were exclusive to my family.  I was sure that no one else knew about these golden, spicy treasures that marked every holiday and special event of my existence.

I literally almost fell off the couch a few years ago when I saw Emeril Lagasse fry up some of these hitherto undisclosed pies on one of his cooking shows.  My fingers could not dial fast enough.  When I heard my mom’s voice on the other end of the line, I incredulously demanded if she knew that Emeril was on TV that very moment giving away our secret family recipe!  How in the heck could that have happened?!  Who had Emeril been talking to?DSC08744

When her laughter finally subsided, she promptly informed me that Natchitoches meat pies are kind of a big deal in our home state; they have been around forever; there is even a meat pie festival; every family has their own passed-down recipe”; where had I been?…  Who knows?  Obviously, I’ve been too busy eating these wonderous delicacies to worry about what every one has been doing.  But, of course.  It all made sense.  A state dish.  A dish of my peoples.  No wonder I loved them so much.

I was absolutely delighted this summer when House Concurrent Resolution No. 88, enrolled and signed by the Speaker of the Louisiana House of Representatives and the President of the Louisiana State Senate, named an official North Louisiana menu.  And guess what the only appetizer named in this 33 dish meal was?  You got it– the one and only, super special, not so top secret, life-defining Natchitoches meat pies.  They were bona fide.DSC08749

So as New Year celebrations are right around the corner, I am graciously sharing this recipe with you.  Here’s to hoping these little fried gems find their way onto your party menu because they will surely be on mine.  You can even tell your friends they are a secret family recipe if you want, or you can tell them the truth- this signature dish from North Louisiana is just about as good as it gets.


Mini Natchitoches Meat Pies

Ingredients:DSC08673

Filling

  • 1 1/2 lbs ground beef
  • 1 1/2 lbs ground sausage (hot)
  • 1 C chopped green onions (all of the onion)
  • 1 Tbsp salt
  • 1 tsp. coarse black pepper
  • 1 tsp. red pepper
  • 1/2 tsp. cayenne pepper
  • 1/3 C all purpose flour

Crust (see below)

Process:

-Combine beef and sausage, onions, and seasoning in skillet and brown.  Do not over cook.

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DSC08679-Sift flour over meat.  Stir in and continue to brown.  The flour will bind the meat together.DSC08682

DSC08693-Remove from heat and cool to room temperature.

-Roll 1/3 of dough at a time onto floured surfaced.  Cut into 4in. circles.  I use a small bowl or large cup like a cookie or biscuit cutter.

DSC08699-Spoon filling on one side of the dough circles.  With a little water on your forefinger, lightly wet edges of the circles, fold over and crimp edges with a damp fork.

 DSC08713Want a handy crimping shortcut?  When I am short on time, this mini pie crimper is a life saver! –> Nordic Ware Mini Pie CrimperDSC08715-Deep fry at 375 degrees until golden brown.

DSC08716  DSC08735Let’s take a moment to gaze at this golden goodness and give thanks for Louisiana food…

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Crust Recipe (double the recipe to match meat filling)

  • 2 1/2 C self-rising flour
  • 1/3 C (heaping) shortening
  • 1 egg beaten
  • 3/4 C milk

-Sift flour into a large mixing bowl.  Cut shortening into flour until it looks mealy.

-Add egg and milk.  Combine to form dough.

-Knead and form dough into a ball.  Dough is best when somewhat firm.

-Place dough ball in bowl and cover until needed.

***Pin this Natchitoches Meat Pie Recipe here!***

Perfect for holiday parties and get-togethers, mini Natchitoches meat pies are a signature Louisiana hor d'ouevre. Find the Southern Discourse recipe here, plus the official north Louisiana state menu.

Want more holiday inspiration!  Check out these ASD favorites!

Southern Cranberries & Cheddar Skillet Dip

Green Chile Strata

Those Infamous Neiman Marcus Cookies

Overnight Gingerbread Baked Oatmeal

See this and other great recipes at Meal Plan Monday and Full Plate Thursday!

Mini Natchitoches Meat Pies
A traditional spicy Louisiana fried pie.
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Ingredients
Filling
  1. 1 1/2 lbs ground beef
  2. 1 1/2 lbs ground sausage (hot)
  3. 1 C chopped green onions (all of the onion)
  4. 1 Tbsp salt
  5. 1 tsp. coarse black pepper
  6. 1 tsp. red pepper
  7. 1/2 tsp. cayenne pepper
  8. 1/3 C all purpose flour
Crust (double the recipe to match the filling)
  1. 2 1/2 C self-rising flour
  2. 1/3 C (heaping) shortening
  3. 1 egg beaten
  4. 3/4 C milk
Directions
Filling
  1. Combine beef and sausage, onions, and seasoning in skillet and brown. Do not over cook.
  2. Sift flour over meat. Stir in and continue to brown. The flour will bind the meat together.
  3. Remove from heat and cool to room temperature.
  4. Roll 1/3 of dough at a time onto floured surfaced. Cut into 4in. circles.
  5. Spoon filling on one side of the dough circles. With a little water on your forefinger, lightly wet edges of the circles, fold over and crimp edges with a damp fork.
  6. Deep fry at 375 degrees until golden brown.
Crust
  1. Sift flour into a large mixing bowl. Cut shortening into flour until it looks mealy.
  2. Add egg and milk. Combine to form dough.
  3. Knead and form dough into a ball. Dough is best when somewhat firm. If needed, chill the dough.
  4. Place dough ball in bowl and cover until needed.
a southern discourse https://southerndiscourse.com/

To learn more about the official North Louisiana menu and more recipes, click here.

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