Meat Pies Natchitoches La Style
Transport your taste buds to the heart of Louisiana with these irresistible Meat Pies Natchitoches-style, a beloved hand-held comfort food loaded with bold Creole flavors. These golden, flaky pastries encase a savory filling of seasoned ground beef, ground pork, and a medley of aromatics like onions, bell peppers, celery, and garlic, all brought to life with paprika and a touch of cayenne pepper for the perfect kick. Lovingly sealed and deep-fried to crispy perfection, they offer a satisfying crunch in every bite. Perfect as a snack, appetizer, or main dish, these meat pies capture the essence of Natchitoches, LA, and are best served warm, either on their own or paired with your favorite dipping sauce. Whether you're looking to impress at a gathering or indulge in a quiet culinary treat, these authentic Louisiana-style meat pies are a must-try!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground pork
- 1 large Yellow onion
- 1 medium Green bell pepper
- 2 stalks Celery
- 3 cloves Garlic
- 4 stalks Green onions
- 2 tablespoons All-purpose flour
- 1 tablespoon Vegetable oil
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 sheets Pie crust dough
- 1 large Egg
- 1 tablespoon Milk
- 6 cups Oil for frying
Instructions
Finely chop the onion, bell pepper, celery, garlic, and green onions.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the ground beef and pork, cooking until browned and fully cooked. Drain excess fat if necessary.
Stir in the chopped onions, bell pepper, celery, garlic, and green onions. Cook for 5-7 minutes or until the vegetables are softened.
Sprinkle the flour over the meat and vegetable mixture, stirring to combine. Cook for 2 minutes to eliminate the raw flour flavor.
Add the paprika, cayenne pepper, salt, and black pepper. Stir and cook for another minute until the seasoning is evenly distributed.
Remove the skillet from heat and allow the filling to cool to room temperature.
On a clean, floured surface, roll out the pie crust dough slightly and cut it into 6-inch circles (or use pre-cut circles if available).
Spoon about 2-3 tablespoons of the meat filling onto one half of each dough circle, leaving a small border around the edge.
Whisk together the egg and milk to create an egg wash. Brush the edges of the dough circles with the egg wash.
Fold the dough over the filling to create a half-moon shape. Press the edges together tightly, then crimp with a fork to seal.
Heat the 6 cups of oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
Fry the meat pies in batches, 2-3 at a time, for 3-5 minutes or until golden brown and crisp. Remove and drain on paper towels.
Serve the meat pies warm, either on their own or with your favorite dipping sauce!
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
