Natchitoches Meat Pies
Quick answer
- Total time
- 125 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 16
About this dish
Beef and pork cooked with peppers and green onion fill thin pastry half-moons that are sealed with a fork and deep-fried.
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Because the filling is cooked and cooled first, the pies fry briefly instead of waiting for raw meat to cook through a thick crust. Shortening rubbed into the flour makes a dough that should not be kneaded like bread, and warm filling melts that fat and tears the thin wrapper. A clear border with the air pushed out keeps the seams closed in the oil.
Ingredients
Instructions
- 1
Rub 60 g shortening into 320 g flour, 0.5 tsp salt and baking powder.
Add egg and milk, gather into a dough, cover and refrigerate 30 minutes.
- 2
Finely chop vegetables and garlic.
Melt the remaining 5 g shortening, brown both meats for 8 minutes, then add vegetables, remaining salt, pepper and cayenne. Cook 10 minutes more and verify meat reaches 71°C.
- 3
Drain loose fat and liquid, stir in the remaining 10 g flour and cook 2 minutes.
Spread on a shallow plate for 20 minutes; if still warm, refrigerate 10 minutes more.
- 4
Divide dough into 8 and roll between parchment into 15 cm circles.
Divide filling equally over one half, leaving a 1.5 cm border. Brush edges lightly with water, fold, expel air and crimp with a fork.
- 5
Heat oil 4 to 5 cm deep in a tall pot to 175°C, never filling above half.
Fry 2 pies at a time for 5 to 6 minutes, turning until golden. Check centers reach 74°C, then drain on a rack for 5 minutes.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Official Meat Pie Recipe
Natchitoches Convention & Visitors Bureau · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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