Savory ground beef and pork, with onion, bell pepper and seasonings tucked into a crispy, fluffy pastry crust! Absolutely divine!
I found a recipe of my Grandmother’s for these beautiful meat pies and started to explore and compare to other recipes. I tried to stay true to the Official Natchitoches Meat Pie Recipe as possible; it turns out, my Grandmother’s was the same as the published original!
Savory, seasoned ground beef and pork, tucked inside a crispy crust.
- 1 lb. ground beef
- 1 lb. ground pork
- 2 tablespoons oil
- 3 tablespoons flour
- 1/2 large onion diced finely
- 1 green bell pepper diced finely
- 1 bunch green onions chopped finely
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground sage
- 1 teaspoon cayenne pepper 1 teaspoon = mild
- 2 bay leaves
- salt & pepper to taste
- 4 cups flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 whole eggs
- 1 stick butter unsalted, cut into tiny cubes,
- 1 cup milk
In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and set aside
In same skillet, add onions, green onions, bell peppers; saute until green bell peppers are tender; add garlic
Add cooked meat into onion mixture; add seasonings and allow to cook for 15 minutes on medium; taste for salt and pepper
In one a measuring cup, add 2 tablespoons flour and fill cup with warm water; mix with fork until smooth; pour flour/water mixture into beef; combine well
Add water/flour mixture to meat and allow to cook for a few more minutes, then turn heat off (the meat will need to be somewhat cool when placing it onto the dough); remove bay leaves; taste for salt & pepper
Heat a heavy bottomed stock pot with oil; bring to 300ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately
Get out two bowls: one large, one small
In the large bowl, add dry crust ingredients
In the small bowl, add egg and milk; slightly beat together until combined
Slice butter into small (tiny) cubes
Add the tiny cubes of butter to the flour; "cut it in"-using a fork, combine the butter into the dry flour mixture until it looks grainy
Once the flour mixture looks grainy, gradually fold in the egg mixture; you will want to use a spatula as much as possible (you can use your hands at the very end; using your hands will warm the butter and increase the gluten in the dough which will create a limp, soggy dough)
Once the dry and wet ingredients are combined, throw some flour onto a clean, lightly floured surface; place the dough on the counter and roll it out
Place cooled meat mixture into center of dough; fold top over to bottom, and using a fork "cinch" the ends together
Place formed pies into hot oil in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done
- A good idea: make the dough ahead of time, like a day before, and refrigerate it, otherwise, this recipe takes a long time.
- Use a heavy duty stock pot to fry the pies. An all-purpose aluminum stock pot doesn't hold up well to the high heat required for this recipe; consider a LeCreuset-type
- If you make 4" rounds, expect to have about 12 pies and some leftover meat
- Use the leftover meat to make a faux Shepherd's Pie later in the week!
- If you prefer not to fry the pies, you can bake them; place them on lightly oiled parchment paper and spray the tops of the pies with oil or, use an egg/water wash on the tops; bake at 400ºF for 20 minutes, or until the tops are golden brown
Serving Suggestion...Rice & Beans!!!