Share a Spoon...Natchitoches Meat Pies.

August 19, 2010

Think Tank Momma

I've made these a few times, Don loves them! They're also known as Cajun Meat Pies!

Natchitoches (Louisiana) Meat Pies
Makes: 20 servings
Prep Time: 1 hour, 0 minutes
Cook Time: 40 minutes
Ready In: 1 hour, 40 minutes
Although Natchitoches, LA is not in Cajun Country, they do have a recipe worth mentioning in "Nouveau Cajun." Natchitoches, Louisiana, is known for their "Festival of Lights", being the location for the filming of Steel Magnolias, and famous meat pies. Their meat pies have been popular there since before the Civil War. Street vendors would hawk them calling, "Hotta meat pies! Get your hotta meat pies right here!"

1 pound lean ground beef 1 pound lean ground pork
1 medium onion chopped 1 medium green bell pepper chopped
1 bunch scallions (green onions) chopped 4 - 5 cloves garlic minced fine
1 tbsp all-purpose flour 1 tsp salt
1/2 tsp black pepper 1/4 - 1/2 tsp red pepper
vegetable oil for frying ````````````````````````````````````
Pastry 8 cups all-purpose flour
2 tsp baking powder 4 tsp salt
1 cup shortening 2 eggs beaten
2 1/4 cup milk `````````````````````````````````
Ranch Dressing for Dipping Optional

Combine meats in a heavy skillet; brown over medium heat, stirring until it crumbles. Remove from skillet; drain, reserving drippings in skillet. Set aside. Sauté onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.

Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).

Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees F. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies.

Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above. Serve with Ranch Dressing for dipping.


Louisiana Belle said...

This looks delicious! I'll have to give it a try sometime. Thanks for sharing!

MiMi said...

I think I get fat just from reading your recipes lately. :) Looks SOOO good.

ShirleyC said...

I can relate to this post since I only live 1 1/2 hrs. from Natchitoches. Lasyone's are the best. I went to college in Natchitoches for 4 years, and we still go back there every now and then to eat.

singedwingangel said...

OK those sound so good I will be bookmarking this for later lol

adrienzgirl said...

I am coming to your house to eat! For real! OMG! You post the most yummy sounding recipes. I am the only one who cooks here. I'm always in the kitchen.

I am making these for sure. Probably on Sunday. This sounds like great football food!!!!

Thanks for Sharing!

adrienzgirl said...

Oh yeah...BTW, I linked you up! ;)

Buffee said...

Meat Pies. . . love them! My MIL just made "pasties", which is similar. It's baked, not fried, and it has carrots. But otherwise, it's the same! She's gonna have to make these. (Cause I don't make pastries worth a damn)!

They sound delicious! Thanks for sharing!

{Kimber} said...

I lived & went to college in Natchitoches...I love it there!!
these meat pies are THE BEST KNOWN TO MAN!!!

Marguerite said...

Don't know how I missed this post, but I just had to look for it, because I remembered seeing it in my sidebar! They look fab and I'm printing out the recipe, like NOW! Merci, cher!

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