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?
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.
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:
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.
-Sift flour over meat. Stir in and continue to brown. The flour will bind the meat together.
-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.
-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.
Want a handy crimping shortcut? When I am short on time, this mini pie crimper is a life saver! –> 
-Deep fry at 375 degrees until golden brown.
Let’s take a moment to gaze at this golden goodness and give thanks for Louisiana food…
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!***
Want more holiday inspiration! Check out these ASD favorites!
Southern Cranberries & Cheddar Skillet Dip
Those Infamous Neiman Marcus Cookies
Overnight Gingerbread Baked Oatmeal
See this and other great recipes at Meal Plan Monday and Full Plate Thursday!
Ingredients
Ingredients
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 (double the recipe to match the filling)
- 2 1/2 C self-rising flour
- 1/3 C heaping shortening
- 1 egg beaten
- 3/4 C milk
Instructions
Directions
Filling
- Combine beef and sausage, onions, and seasoning in skillet and brown. Do not over cook.
- Sift flour over meat. Stir in and continue to brown. The flour will bind the meat together.
- Remove from heat and cool to room temperature.
- Roll 1/3 of dough at a time onto floured surfaced. Cut into 4in. circles.
- 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.
- Deep fry at 375 degrees until golden brown.
Crust
- 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. If needed, chill the dough.
- Place dough ball in bowl and cover until needed.
To learn more about the official North Louisiana menu and more recipes, click here.
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Yummmmmmm! Meat wrapped in fried bread!
Spicy meat! Yaas, girl! So yum. You would love it so much.
This sounds so good! Thanks for sharing. Anxioius to try.
Sometimes, I take a short cut and use a pre-made roll out pie crust to cut out my circles. The result is a more flaky crust, but much less mess and much faster.
Thanks, Stacey. I was just getting ready to ask about that. Since a disability last year, I am now looking for any shortcuts I can find.
Sue,
I am so sorry to hear that. Shortcuts are awesome in my book. I am glad that this one will work for you!
Gerp! I am SOOOO making these this week! What a great item to add to New Year’s Eve menu! ~hug~
Yea! You would love them! Spicy goodness.
Wish I was there to do the quality control taste testing when you make these on New Year’s Eve.
I wish you were too! Think of how many we could eat together!
Yum Yum Yummm!!!!! I am so English and German!Both cultures have yummy meat pies. Meat pies must be a wonderful European thing. Are these Cajun or French? Have to try!!
Melody,
The origins of the pie are unclear. Some Native American tribes from that area have something similar to a meat pie, and the crust is quite similar to an Indian fry bed. However, Spanish and French heritage is also strong in that area. And Creole culture is a bit of a mix Native American, French, Spanish, African American… I think all those cultures probably contributed to this wonderfulnness… But it is definitely the little ladies of Natchitoches who made them famous.
Love meat pies and we are trying your recipe tonight. I had some problems printing the recipe. When I hit print, it printed everything, all the pictures and even the comments and the ads. It is so much easier when the print button only prints only the actual recipe.
Becca,
Oh no! You are so right! I see this recipe doesn’t have a recipe card. My apologies! Recipe cards were one of the much-needed additions incorporated when I updated my blog about a year ago. Of course, I had to go back through and update each recipe one by one. This one must have fallen through the cracks! Thank you so much for letting me know. I will get right on that!
Can these be frozen? Would I do it before or after frying?
Misha, that is such a good question! My mom makes them ahead and freezes them every year. She freezes before frying and just pops them in the deep fryer frozen. She always places wax paper or parchment paper between the pies so that they don’t freeze together.
Sounds great! Could these be baked?
That’s a great question! I have not tried that since the tradition is to fry them. However, I don’t see why you couldn’t, especially if you took the shortcut and used the pre-made crust. Try it out and let me know how it goes!
How many mini pies does this recipe make? I see the dough needs to be doubled to match filling.
Hi, Cherie! This recipe should make 16-24 pies. Of course, a lot depends on how big you make your pies! I hope you love these as much as we do!
Hi Stacey! I love Southern Discourse, and I chuckle each time you mention you are from Louisiana. I was born and raised in Louisiana and while I don’t live there now, I will always be a Louisiana girl at heart. I grew up in Monroe, but lived in Lafayette for 10 years. What part of Louisiana are you from?
When I worked in Lafayette, there was a woman that peddled her 3-wheeled bike through the streets of downtown Lafayette to sell her homemade Natchitoches meat pies. They were a big hit with everyone in our office.
I can’t wait to try your recipe! Thanks for sharing!
Well, hello there fellow Louisianian! We were almost neighbors! I grew up in the Minden area and lived for a period of time in Alexandria.
Yes! I know what you mean about street vendors and their pies. They are just so, so good! That’s an awesome memory you have! I have a 3 wheeled bike with a basket on the back… Maybe I should be bring that back!
I hope you like this recipe. It’s the one I grew up with.