Natchitoches Meat Pie Louisiana

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A beloved handheld specialty from the oldest permanent settlement in Louisiana, the Natchitoches Meat Pie features a flaky golden crust wrapped around a richly seasoned beef and pork filling kissed with the Cajun holy trinity. Traditionally fried in restaurants but easily baked at home, these pies are a staple of Louisiana festival food and a proud taste of Cane River country.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 3 gSugar
• 20 gProtein
• 620 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the pastry dough

• 3 cups all-purpose flour
• 1 teaspoon fine salt
• 1 cup cold vegetable shortening, cubed
• 1 large egg, lightly beaten
• 1/2 cup ice water
• 1 teaspoon white vinegar

For the meat filling

• 1 tablespoon vegetable oil
• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced

For the sauce and seasoning

• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce, plus more for serving
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 hard-boiled egg, finely chopped
• 3 green onions, thinly sliced
• 1 large egg, beaten with 1 tablespoon water, for wash
• Kosher salt, to taste

Directions

1. Make the dough: whisk flour and salt in a bowl, cut in shortening until pea-sized, then stir in egg, ice water, and vinegar just until a shaggy dough forms. Turn out, knead briefly, divide in half, wrap, and chill for 30 minutes.
2. Make the filling: heat oil in a heavy skillet over medium-high, add beef and pork and brown deeply, breaking it up, about 8 minutes. Stir in onion, bell pepper, and celery and cook until softened, 6 to 7 minutes, then add garlic for the last 30 seconds.
3. Build the gravy: sprinkle flour over the meat and vegetables and stir constantly for 2 minutes to cook out the raw taste. Slowly pour in beef broth while scraping the pan, then add Worcestershire, hot sauce, paprika, cayenne, thyme, and black pepper. Simmer until thickened, about 5 minutes.
4. Finish the filling: fold in the chopped hard-boiled egg and green onions, taste, and adjust salt. Transfer to a bowl and chill completely in the refrigerator, at least 30 minutes.
5. Assemble the pies: roll each dough half to 1/8-inch thickness and cut into 6-inch rounds. Spoon about 1/3 cup of cold filling onto one half of each round, brush the edge with egg wash, fold over, and crimp with a fork to seal tightly.
6. Bake the pies: arrange on parchment-lined sheet pans, cut three small steam slits in the top of each, and brush generously with egg wash. Bake at 400°F until deep golden brown and crisp, 25 to 30 minutes.
7. Serve warm with extra hot sauce or pepper jelly on the side.

Cook’s Notes

• Chilling the cooked filling completely is essential so the dough stays flaky and the pies seal without leaking during baking.
• For the most authentic Natchitoches experience, deep-fry the assembled pies at 350°F for 4 to 5 minutes instead of baking; drain on paper towels.
• To make ahead, assemble the pies and freeze on the sheet pan until solid, then transfer to a freezer bag; bake straight from frozen, adding about 10 minutes.
• Serve with cane syrup, pepper jelly, or Creole mustard for a true Louisiana counter-service experience.
• Poke the steam slits firmly through the top layer so steam escapes and the crust stays crisp rather than soggy.

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