The Natchitoches Meat Pie
Natchitoches is Louisiana’s oldest settlement in the Louisiana Purchase Territory, and you’ll find one of the state’s official food items, the ‘Natchitoches Meat Pie’, as designated by the Louisiana State legislature. There is no shortage of meat pies around town, and you’ll find the famous ones at Lasyone’s Restaurant, in business since 1967.
Learn more about our friends at Lasyone’s Restaurant: Lasyone’s Meat Pie Restaurant
Below is the official recipe – try your hand, and then come taste the real deal in Natchitoches!
Meat Pie Filling
- 1 tsp. shortening
- 1 lb. ground beef
- 1 lb. ground pork meat
- 1 bunch green onions, chopped
- 1 pod garlic, minced
- 1 bell pepper, chopped
- 1 medium onion, chopped
- Salt, black pepper and red pepper to taste
- 1 tsp. flour
Meat Pie Crust
- 1 qt. plain flour
- 2 tsp. salt
- 1 tsp. baking powder
- ½ cup + 1 tbsp. shortening’
- 2 eggs
- 1 cup milk
Instructions
Step 1: Prepare the Mixture
- Heat shortening in a large pot
- Add minced beef and pork; cook until browned
- Stir in vegetables and season with salt and pepper
- Cook until tender and slightly caramelized
- Remove excess liquid and mix in flour
- Let the filling cool to room temperature
Step 2: Make the Dough
- Combine flour, salt, and baking powder
- Cut in shortening until crumbly
- Mix eggs and milk, then gradually add to dry ingredients
- Form dough and let rest
Step 3: Assemble the Pies
- Roll dough thin and cut into circles
- Add a spoonful of meat mixture to each round
- Fold and seal edges using a fork
Step 4: Cook
Fried Method (Traditional):
- Fry in hot oil until golden brown
Baked Option (Healthier):
- Preheat oven to 350°F
- Place on a baking sheet
- Bake for 20 minutes or until golden
Frequently asked questions
1. What is a Natchitoches meat pie?
A Natchitoches meat pie is a traditional Louisiana dish made with a savory meat mixture of ground beef and pork, combined with vegetables and spices, then wrapped in a thin pastry and fried or baked until golden brown. It is one of Louisiana’s official state foods and a signature dish of Natchitoches.
2. What is the difference between a Natchitoches meat pie and a regular meat pie?
A Natchitoches meat pie differs from other meat pies because it features a spiced Cajun-style meat filling and a thinner, crispier crust. Unlike an Australian meat pie or pot pie, it is typically half-moon shaped and often deep-fried instead of baked.
3. Can you bake Natchitoches meat pies instead of frying them?
Yes, you can bake Natchitoches meat pies for a healthier option. Preheat your oven to 350°F, place the pies on a baking sheet, and bake for about 20 minutes or until golden brown. While baking reduces oil, frying provides a more traditional texture.
4. What is the best meat to use for Natchitoches meat pies?
The traditional recipe uses a combination of minced beef and ground pork. This blend creates a rich, flavorful meat mixture. Some variations may include additional seasoning or substitute meats, but the classic version uses both.
5. Can I use store-bought dough or puff pastry?
Yes, you can use store-bought dough or puff pastry to save time. However, homemade dough made with all-purpose flour and shortening provides a more authentic texture and flavor.
6. Can you freeze Natchitoches meat pies?
Yes, these meat pies freeze well. You can freeze them before or after cooking. For best results, store them in an airtight container and reheat in the oven to maintain a crispy crust.
7. Why is the Natchitoches meat pie famous?
The Natchitoches meat pie is famous because it represents Louisiana’s rich cultural heritage and Cajun culinary traditions. It has been officially recognized by the state and remains a must-try dish for visitors exploring Natchitoches.
Here’s a guided Youtube video to create your own meat pie: https://www.youtube.com/watch?v=0hjO30f3JEM&list=PL5IP-D1PKZSD0Y4YwhXqew80-1-vT7424&index=2