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Spicy Natchitoches Meat Pies

  • Prep Time: 1 hour
  • Cook Time: 30 min
  • Servings: 14
  • Recipe Views: 398 Views

In Creole country, just up the road from New Orleans, is the town of Natchitoches (pronounced NACK-od-dush), home of the Natchitoches Meat Pie. It’s a deep-fried, hand-held pie stuffed with a savory meat filling. They’ve been the pride of Natchitoches since the late 1700s. This is a spicier version because it adds jalapeños to the Cajun and Creole holy trinity of onions, celery and bell pepper. Be warned, however, that these pies are extremely addictive.

Ingredients

Directions

Book the filling first, and let cool before filling pastry.

Step 1

- - Step 1: Filling

Step 2

Place onions, celery, bell pepper, jalapeño and garlic into the bowl of a food processor. Pulse until finely chopped. Set aside.

Step 3

Add the oil to a large Dutch oven on medium-low heat.

Step 4

Add both meats and sauté, breaking everything up into small pieces.

Step 5

When all the pink is gone, remove the meat from the Dutch oven and set aside, leaving 1 tablespoon of fat behind.

Step 6

Add the onion mixture into the Dutch oven. Sauté on medium-low heat for 5 minutes.

Step 7

Add the meat back in.

Step 8

Stir in the salt, pepper and cayenne.

Step 9

Sift the flour over the meat and stir again.

Step 10

Stir in the beef stock and Worcestershire sauce.

Step 11

Let everything cook for 5 minutes and then remove from heat.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Stir in the green onions.

Step 14

Let the filling cool before stuffing the pastry.

Step 15

- - Step 2: Pastry

Step 16

In a large bowl, combine the flour, baking powder and salt.

Step 17

Using a pastry blender or fork, incorporate the shortening until it resembles small pebbles.

Step 18

Add the eggs and just enough milk to bring the dough together into a ball.

Step 19

Wrap the dough in plastic and let it rest in the refrigerator for at least a half an hour.

Step 20

- - Step 3: Assembling the Meat Pies

Step 21

Prepare: Filling, pastry, water for sealing, oil for frying

Step 22

Heat oil to 375 degrees.

Step 23

Roll out the dough to a ¼ inch thickness.

Step 24

Cut 5-6 inch circles.

Step 25

Add a few tablespoons of filling to each circle, being careful not to over-fill them. Dab a little water around the edges and then fold the dough over the filling so that it makes a half circle. Press the edges together to seal and then and use a fork for crimping.

Step 26

Fry the meat pies until they are golden brown, approximately a minute or two.

Step 27

Drain on a wire rack.

Serving Suggestions

Place a platter full of warm meat pies on the table and let everyone help themselves. Hot sauce makes the perfect condiment.

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