If you can't get to Louisiana fast enough, make these authentic Natchitoches Meat Pies in your own kitchen- baked or fried!
Once you make these savory French meat pies, you'll understand why they're so popular in Louisiana!
When developing this recipe, I consulted the owner of Lasyone's, the famous Natchitoches meat pie company and restaurant, and they confirmed that my Grandmother's recipe was true to the original.
The town of Natchitoches is the original French colony, the oldest Parish in the Louisiana Purchase, home to the famous Natchitoches Hand Pies, and where the Southern classic movie "Steel Magnolias" was filmed!
Due to its French heritage, it is pronounced "Nack'-a-tish." The lady on YouTube pronounces it "Nack-a-tosh" but that's wrong, according to Ann and Kelly at the Official Natchitoches Convention and Visitors Bureau.
Why you'll love this meat pie recipe
Easy meat pie recipe with and easy homemade pastry, ground beef, pork and Cajun seasonings! Make it as mild or spicy as you like!
Another thing, you can bake or fry these meat pies - either way, they're delicious.
- It's authentic-if you can't get to Louisiana, this is the next best thing
- All-natural-no additives, preservatives or fillers
- Easy to make ahead of time - cook the filling and make the pastry dough the day before!
- Easy to reheat and have as a snack
- This meat pie recipe can be used for baked meat pies or fried - your call!
If you love New Orleans or any part of Louisiana, then you'll love these meat pies! I like to serve them with smothered okra and tomatoes, or sometimes with collard greens, purple hull peas, sauteed yellow squash and onions or just by themselves as a snack!
Almost every culture has a meat pie, and this authentic Natchitoches Meat Pie recipe is native to Louisiana, via French immigrants, both Cajun and Creole.
In the northern United States, meat-filled pies are called "pasties," which were a typical lunch for coal miner's way back in the day.
The Spanish have "empanadas," which are basically the same concept, but with different seasonings.
There's a lot of recipes for meat pies out there, but I tried to stay true to the Official Natchitoches Meat Pie Recipe as possible; it turns out, my Grandmother's handwritten recipes is the same as the published original! My recipe is an adaptation of the original (I added a few seasonings.)
Here's what you'll need
This meat pie recipe uses simple ingredients and offers great flavor! Make these as mild or spicy as you like!
Filling ingredients: Ground beef, ground sausage, onion, green bell pepper, bay leaves, cayenne powder, ground sage, milk, flour, salt and pepper
Pastry ingredients: flour, baking soda, butter, salt
I forgot to get out the ground sage for this picture:(
How to make Natchitoches meat pies
- At first glance, this meat pie recipe looks difficult, but it's easy if you break it down into 4 -easy steps:
- Make the filling
- Make the pastry dough
- Assemble the pies; refrigerate for 15 minutes
- Cook (bake or fry)
- Before you get started, read the recipe and notes 3 times.
- Brown the beef and sausage; drain and set aside; saute onion and bell pepper
- Add cooked meats back into the skillet with the cooked onion and bell pepper
- Add remaining ingredients and slurry; cook 5-7 minutes, or until mixture thickens; remove from heat; set aside
A note about making the pastry
When you add the cold bits of butter to the pastry, you can combine it by hand or give it a quick pulse in the food processor.
I always combine it by hand because the food processor isn't big enough to mix the entire amount of flour and butter together at once and I'm afraid if I pulse it in batches, it won't combine properly.
The dough should be grainy, but after you knead it a few times, it begins to stick together. Do Not Overwork the Dough.
While this mixture is cooling, make the pastry; place dough on lightly floured surface and roll out to ¼" thickness
Once the dough is rolled out, cut out circles ( I use a small salad plate as a template).
Place about ⅓ cup of cold meat onto the cold pastry disc. Fold top over meat, forming a half-moon. Press edges together with a drop of water on your fingertip.
Score edges with fork; trim with pizza cutter or knife and cook.
How to fry meat pies
- Get a large, heavy-bottom stock pot and add 4 cups of oil; NOTE: the amount of oil will vary; it depends upon the size of the skillet and the number of pies you're making. Pour enough oil into the skillet to barely cover the hand pies.
- Heat oil to 312ºF; gently place pie in oil
- Cook 3-minutes; flip and cook other side 3-5 minutes
- Drain on paper towel; repeat
How to bake meat pies
- Preheat oven to 400ºF
- Lightly oil baking pan
- Combine egg and water to make an egg-wash; brush egg wash over meat pies
- Bake 25-30 minutes or until golden brown
How many pies does this recipe yield?
This recipe for Natchitoches Meat Pie yields about 6 pies that are 7" in diameter. You can make meat pies larger or smaller - your call!
How to make in advance
- The best way to make this ahead of time is to cook the meat pie filling and prepare the pastry dough and store them separately in the fridge. Cover dough securely with plastic wrap.
- When you're ready to assemble them, roll out the dough to ¼ " inch thickness and form the discs.
- Place about ⅓ cup of cold meat on pastry and cook
- If you want to assemble the meat pies in advance, follow the instructions above and place covered hand pies in the refrigerator until ready to cook.
Freezing and reheating meat pies
You can freeze the meat pies before OR after you cook them.
Put the uncooked meat pies in an airtight container and freeze for up to three months. When ready to cook, allow pies to come to room temperature, then fry or bake. (If baking, don't forget the egg wash!)
For pies that you've already cooked, allow pies to thaw a bit, then reheat in a 350ºF oven, uncovered, until the center is warm (about 15-25 minutes)
How to reheat Natchitoches Meat Pie
Preheat oven to 350ºF; place thawed meat pies on lightly oiled baking dish, uncovered
Bake 10-15 minutes, until the internal temperature is 160ºF
Some folks in Louisiana like a dipping sauce with their meat pie. I make a sauce with mayonnaise, Louisiana Hot Sauce and a little salt. Just combine it together and season to your liking. Or you can just sprinkle a little of the sauce over the pie. Or, serve these meat pies with a remolaude sauce!
What to serve with it
If you want to serve the meat pie as an entree, consider these side dish: rice and beans, creamed new potatoes, cabbage, collard greens, smothered okra and tomatoes or gumbo.
- Read the entire recipe (including Recipe Notes) three times before you start
- Don't worry if the edges of your meat pies are raggedy; trim them with a pizza cutter
- Refrigerate the assembled meat pies 15-20 minutes before cooking (or freeze them for 10-12 minutes)
- Use a thermometer to ensure the frying oil is around 312ºF before you place the meat pies in it
- Once you place the pies in the oil, use a spatula to splash a little oil over them (this ensures they won't fall apart)
- Use leftover dough to make extra pie rounds; just gather up dough remnants (from your circles), form them into a ball; flatted, roll and make another pie
- If you have leftover meat, save it and make a "faux" Shepherd's Pie
This vintage, authentic Natchitoches meat pie recipe is as authentic as it gets! If you can't get to Natchitoches, Louisiana, this is definitely the next best thing!
- Shrimp Etouffee
- Louisiana Seafood Gumbo
- Shrimp Creole Pasta
- Creamy Creole Coleslaw
- Louisiana Crab Puff Appetizers
♥ If you make this recipe, leave a comment and rating below! Thank you!
Authentic Natchitoches Meat Pie
Meat Filling Ingredients
Egg Wash (if baking)
Meat Pie Assembly
I love these pies although the recipe in Cane River Cookbook is different than yours.
I will be trying your seasonings in next batch I make. I took these to ladies luncheon at my church today and they were a HIT. They asked me to bring them again.
Lived in Natchitoches and have had meat pies from many places. None of them used sage in the meat pies. Bay leaves are also new to the recipe... Yes, I've had meat pies at Lasyone's...
Thanks for sharing that info! As I mentioned in the Natchitoches Meat Pie post, I took the liberty of adding some seasonings.
These were absolutely delicious! I had some meat filling leftover, so I put it in a casserole dish, put some leftover mashed potatoes on top then baked it....sort of a "shepherd's pie" -turned out great!
Janet Farrugia says
They are in the oven cooking. I thought the dough would be harder to make than it was. The meat filling is excellent. I also made the dipping sauce which is also tasty.
Thank you very much! You can refrigerate or freeze the dough and use it later!
SOOO glad I read the comments! I was about to try this with a pre-made dough but after reading the comments I’ve changed my mind. Just gonna put on my big-girl britches and make my first ever from scratch dough… wish me luck!
Neva, you can do it! Make them whatever size and shape you like and remember, they don't have to be "perfect"! Let us know how they turned out? Thank you!
A Morell says
I made these pies last night and have a few comments. First off I wasn’t sure what to do with 4 cups of oil in the meat filling so I left it out. This recipe made soooo much and the dough was a little dry and my crust were thick. I’ll roll out to about 1/8 of an inch next time. My pies were huge and I was able to make about 15.
That said, the meat filling was very tasty and enjoyed by all.
The oil is for fried hand pies and in the post and recipe notes, it says the amount of oil will depend upon the size of the skillet and how many pies you're making. If you're baking them, you won't need oil. Yes, this does make a lot of meat filling, as indicated in the post.
Great recipe! My family absolutely loved it!
OMG, I love the pie..the only thing I changed was the crust. I love a hot water crust for my pies. I love the crispiness & they just hold up better. I baked them. The filling is definitely the star, it's deeelicios!
I'm so glad you enjoyed the Natchitoches Meat Pies! Thank you!
These were really great! But I don’t know what I did “wrong”…I got like 10 +pies. I would totally half this in the future! Gonna freeze the others for another day.
As stated in the post, it depends upon how big you make the pies. You can always freeze the meat pie filling.
Carlton-Raymond Smoot says
Hello Anecia! This is Carlton-Raymond (Garrett) Smoot from the Inn at Carnall Hall! This recipe is so authentic and looks very similar to the Lasyone's recipes. I can tell you've really done your research and I really love that!!! I so enjoyed speaking with you during your stay, and I hope to see you again someday!
Hey Carlton! Thank you very much! I enjoyed meeting you and learning about your Louisiana heritage! See you in October:)
Brandy Moreno says
Made these tonight and my husband and daughter loved them! Thank you for your time for putting this recipe online.
Hey Brandy! Thank you! I'm glad y'all liked the Natchitoches Meat Pies!
Yummy. Made these with a side of red beans and rice.
Maria Vannaningo says
I left some out for Santa. Santa left me a Mercedes.
That's hysterical! Glad "Santa" liked them:)
Ray Klepper says
My family was from Natchitoches. I grew up on lasyones pies. Live in Shreveport, still go there once a month. Love the food at many restaurants.
My deceased Aunt Used to make these. I have her recipe, can’t hardly tell the difference.
Oh wow!!! This is a great story and I'm jealous you go to Lasyone's once a month! Thanks, Ray!!
Carmen G Banks says
I hate to even ask, but has anyone made these with pre-made rollout pie crusts? And how did they turn out?
I don't have the patience to make my own dough, but pie crust doesn't really work well. I use Goya brand frozen empanada dough disc's, which is the same type of dough used in this recipe. I actually learned this trick from my husband's aunt who grew up in Natchitoches, who swears by this shortcut, especially when doubling or tripling the recipe.
That's interesting! I'll have to try that sometime! Thank you for sharing:)
can you freeze after cooking?
Yes, Whitney! You can freeze them. To reheat, let come to room temperature, place on baking sheet at 325 till the inside is hot! I wouldn’t wrap them in foil... they might get soggy...
I love these! The place I remember getting them was called Lasyone’s in Natchitoches. I grew up in North Louisiana and visited for the Christmas lights and fireworks every year. Two of best friends from childhood had family there and I visited often with them as well. Knack-adish is how everybody I know pronounces it.
Thank you, Carla! I actually spoke with the folks at Lasyone's when researching this! They confirmed the ingredients in the original recipe, but wouldn't tell me the exact ingredients in theirs:) ...I don't blame 'em! I'd love to go there and try one!
Barry McAllister says
Really a great recipe, very close to the originals that I ate when I was a young man back in central Louisiana. Delicious recipe! Well worth the time it took to make this recipe. Thanks for sharing.
Thank you, Barry!
Ron Ames says
Great meat pie recipe. Made and really enjoyed.
Thank you, Ron! I'm glad you enjoyed it!