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 meat-pie restaurant in Natchitoches, Louisiana 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.
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Why you'll love this recipe
Easy meat pie recipe with 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
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!
Authenticity
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.
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
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
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
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.
If uncooked, place in an airtight container and freeze for up to three months. When ready to cook, allow pies to thaw, 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
Dipping sauce
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.
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.
Expert tips:
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!
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📋 Recipe
Authentic Natchitoches Meat Pie
Equipment
- Dutch oven or tall stock pot (for frying); baking sheet needed for baking
- Long handled slotted spoon (for frying)
- Skillet
- Meat thermometer
- Rolling pin
- Two mixing bowls: one large, one small
- Paper towels and plate to drain pies on (if frying)
- Baking sheet and parchment paper (if baking)
- Pastry brush (if baking)
Ingredients
Meat Filling Ingredients
- 1 lb. ground beef
- 1 lb. ground pork , with or without sage
- 1 cup finely chopped onion , yellow, sweet yellow or white onion
- 1 cup finely chopped green bell pepper
- 2 cloves garlic minced, or 1 tablespoon prepared minced garlic
- 4 cups oil , canola or vegetable
- ¼ cup flour ,all-purpose
- 2 teaspoons ground sage , (if your pork doesn't contain sage); (See Recipe Notes)
- 1 teaspoon cayenne pepper 1 teaspoon = mild; if you like spice, add more cayenne
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 1¾ cups milk , 2% or whole
- salt & pepper to taste
Pastry Ingredients
- 8 cups flour ,plus a handful for rolling out dough; all-purpose
- 4 teaspoons salt , kosher
- 2 teaspoon baking powder
- 4 whole eggs , cold
- 2 sticks butter cold, unsalted, cut into tiny cubes,
- 1¾ cups milk , cold
Egg Wash (if baking)
- 1 whole egg lightly beaten
- 1 teaspoon water
Instructions
Meat Preparation
- In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet1 lb. ground beef, 1 lb. ground pork
- In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir1 cup finely chopped onion, 1 cup finely chopped green bell pepper, 2 cloves garlic
- Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn't already have sage in it); allow to cook for 15 minutes on medium; (See Recipe Notes)1 teaspoon cayenne pepper, 2 bay leaves, 2 tablespoons Worcestershire sauce, 2 teaspoons ground sage
- While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The "slurry" will thicken the meat mixture.)¼ cup flour, 1¾ cups milk
- Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt & pepper; cover and refrigerate; now make the pastry doughsalt & pepper to taste
Pastry Instruction
- Get out two bowls: one large, one small
- In the large bowl, combine flour, salt, baking powder8 cups flour, 4 teaspoons salt, 2 teaspoon baking powder
- In the small bowl, add cold eggs and cold milk; slightly beat together until combined4 whole eggs, 1¾ cups milk
- Slice cold butter into small (tiny) cubes2 sticks butter
- Add the tiny cubes of cold butter to the dry ingredients; "cut it in"using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)
- Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)
- Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it's about ¼" thick
- Cut dough circles out of the dough that are approximately 7" in diameter; use a saucer or the bottom of a 9" salad plate as a guide--doesn't have to be perfect! (see recipe notes)
Meat Pie Assembly
- Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water
- Use a fork to "cinch" the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside
- Refrigerate pies for 15-20 minutes
Frying Instructions
- Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately4 cups oil
- Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes
Baking Instructions
- Preheat oven to 400ºF
- In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well1 whole egg, 1 teaspoon water
- Use a pastry brush and coat the top of each pie with the egg wash
- Place pies on a parchment covered baking sheet
- Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF
Notes
- Cook the beef, pork and onion mixture; refrigerate or allow to cool
- Make the pastry dough; cut out 7" rounds (cut out 4" inch rounds if you want a smaller meat pie); refrigerate covered in plastic wrap for about 20 minutes
- Assemble the meat pies; refrigerate for 15-20 minutes
- Bake or Fry until internal temperature reaches 160ºF
- It should be grainy after you've added and combined the cold butter
- Put it on a lightly floured surface and gently knead it gently until it begins to stick together. DO NOT OVER WORK THE DOUGH. (If you knead the pastry dough too much, gluten will develop and the pastry won't be "fluffy")
- If you make the dough ahead of time; cover and refrigerate it
- Use a small salad plate or saucer as a template to form the circles of dough
- If you're in a hurry, cook the meat, sausage and onions all together in the same skillet; then drain
- After you form the meat pie, it may stick to the counter; just gently slide the back edge of a butcher knife under the pie to loosen it
- These can be baked or fried; frying is quicker
- Use a heavy duty stock pot for frying
- Expect to have about 6 pies and some leftover meat filling
- Use the leftover meat to make a faux Shepherd's Pie later in the week!
- This recipe for Natchitoches Meat Pie yields about 6 pies that are 7" wide.
- Make these any size you like
- I always have leftover meat. This recipe will yield more if you start out with a smaller diameter, but they will be more "bite size" than entree size.
Nutrition Estimate
♥ If you make this recipe, leave a comment and rating below! Thank you!
Maria Vannaningo says
I left some out for Santa. Santa left me a Mercedes.
Anecia says
That's hysterical! Glad "Santa" liked them:)
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?
Crystal says
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.
Anecia says
That's interesting! I'll have to try that sometime! Thank you for sharing:)
Whitney says
can you freeze after cooking?
Anecia says
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...
Carla says
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.
Anecia says
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.
Anecia says
Thank you, Barry!
Ron Ames says
Great meat pie recipe. Made and really enjoyed.
SmartyPantsKitchen says
Thank you, Ron! I'm glad you enjoyed it!