A regional specialty from Natchitoches, Louisiana, these meat pies are the official state meat pie, designated in 2003. Meat pies are found throughout many cultures and are sometimes called empanadas. The Natchitoches meat pie may be Spanish in origin; a Spanish outpost was established near the city shortly after 1714. The pies may also stem from the French-Canadian tourtière, a large minced meat pie with a flaky crust. Some recipes use green pepper and green onion in the filling, as well as a pinch of red pepper flakes.
Recipe Servings: 15
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat 1 tablespoon oil in large pan on medium low heat.
- Whisk in flour and cook 2–3 minutes, until color is a nutty brown.
- Stir in onion and cook until transparent, about 5 minutes.
- Add pork and beef, cooking until no longer pink, about 10–12 minutes.
- Stir in Cajun seasoning and garlic powder.
- Drain fat and cool to room temperature.
- On lightly floured surface, roll out dough to ¼-inch thick. Use a 5-inch diameter round cookie cutter to make a round of dough.
- Place a heaping tablespoon of meat mixture into center of dough round.
- Fold dough over filling and seal edges closed by pressing with a fork or fingers.
- Repeat process to make 15 pies, reshaping dough scraps as needed.
- Heat oil for frying in deep fryer to 375°F.
- Deep fry pies in small batches until golden brown, 3–4 minutes. Drain on paper towels. Can also bake pies on greased cookie sheets in 350°F oven 15–20 minutes or until golden-brown.
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