The Natchitoches meat pies are famous in Louisiana and a 'must eat' when there. They are so good and a perfect little lunch. Cook time is an estimate, keep an eye on them.

kehn
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.

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  • On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.

  • Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).

  • Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

Editor's Note

The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore the values represented may not be accurate.

Nutrition Facts

337.7 calories; 10.9 g protein; 13.3 g carbohydrates; 35.9 mg cholesterol; 454.7 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2008
Having gone to school in Natchitoches these delicious little pies have a special place in my heart. I haven't been there in years but it felt like I was back again when I made these pies! They were delicious and so easy to make! I baked them in the oven for ease and they were still scrumptious. I also used fresh garlic instead of garlic salt for a bit of a fresher flavor. Yummy! Read More
(58)

Most helpful critical review

Rating: 2 stars
10/11/2011
I hate to rate this low as I LOVE Natchitoches meat pies (that's pronounced "Nack-a-tsh" btw) but this recipe needed some work to get it where it needed to be. First onion celery and bell pepper cooked in the roux are a must. Then chopped garlic then I added my meat and immediately turned the burner off before the meat could brown - if anything it just got a bit "gray." Then I seasoned with a heavy-handed blend of white black and cayenne pepper. Meanwhile I re-rolled pkg'ed crust into about 12 5" circles (will DEF make my own crust next time that was a pain) and put about 2T of filling into each pie placing each on a greased pan after forming the pies and cutting tiny slits in the top for steam to escape. I then baked for about 30 minutes at 350. But here's what sends this over the top - you should have quite a bit of meat mixture left over at this point - now you can go ahead and brown it and use that to make gravy either from scratch or with a brown gravy mix - it is phenomenal over mashed potatoes and the pies. Read More
(88)
27 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 5
Rating: 2 stars
10/11/2011
I hate to rate this low as I LOVE Natchitoches meat pies (that's pronounced "Nack-a-tsh" btw) but this recipe needed some work to get it where it needed to be. First onion celery and bell pepper cooked in the roux are a must. Then chopped garlic then I added my meat and immediately turned the burner off before the meat could brown - if anything it just got a bit "gray." Then I seasoned with a heavy-handed blend of white black and cayenne pepper. Meanwhile I re-rolled pkg'ed crust into about 12 5" circles (will DEF make my own crust next time that was a pain) and put about 2T of filling into each pie placing each on a greased pan after forming the pies and cutting tiny slits in the top for steam to escape. I then baked for about 30 minutes at 350. But here's what sends this over the top - you should have quite a bit of meat mixture left over at this point - now you can go ahead and brown it and use that to make gravy either from scratch or with a brown gravy mix - it is phenomenal over mashed potatoes and the pies. Read More
(88)
Rating: 5 stars
01/27/2008
Having gone to school in Natchitoches these delicious little pies have a special place in my heart. I haven't been there in years but it felt like I was back again when I made these pies! They were delicious and so easy to make! I baked them in the oven for ease and they were still scrumptious. I also used fresh garlic instead of garlic salt for a bit of a fresher flavor. Yummy! Read More
(58)
Rating: 5 stars
08/19/2009
Mixed up a batch of pie crust dough to use instead of buying the prepared kind. Fried them in hot oil until browned and they were so good. Taste very much like the ones I had in Natchitoches Louisiana.(Made these again and they were even better with some changes: added 1 chopped bell pepper in with the onion. Added 1 bunch green onions chopped. About 4 cloves of garlic and about 1/4 tsp red pepper.) Read More
(48)
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Rating: 2 stars
07/13/2008
I too grew up in North Louisiana eating Natchitoches Meat Pies. I miss them so much! This recipe has potential as it captures the taste of the meat pies. I did however feel that the "crust" was lacking. First there is no way I could get 15 meat pies from one store-bought pie crust recipe. The ones I bought (and I tried several) were much too crumbly to reshape into dough and reroll. Also very little meat would fit in there without breaking the dough as it was too crumbly as a pie crust. Basically I didn't get very far with this recipe but I think with a different type of dough it would work better. Maybe a homemade pie crust dough? I may try that next time though I'm a little hesitant after all the work this time that produced no edible results to speak of. That being said the recipe has the potential to be a 5 star for me if I can tweak the dough issue. Thanks for trying! It gives me hope that it can be done! Read More
(30)
Rating: 4 stars
06/27/2007
Used Old bay seasoning in place of Cajun seasoning at end of cooking meat as well as the garlic powder. Definitely cook via oven over fry method. Started out frying and then discovered could of baked so finished via baking. Served with garlic mashed potatoes fruit salad & stuffed peppers. Read More
(25)
Rating: 2 stars
03/06/2008
I used to live in New Orleans and eat meat pies for lunch almost everyday I was in love with them and so excited when I came accross this recipe. This recipe wasn't even close. Or maybe it was me I did follow the recipe exactly as I do all recipes the first time. Read More
(14)
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Rating: 5 stars
04/26/2010
Loved these and will definitely make them again. I used a homemade pie crust and added green bell peppers to the mix and they were delicious. They're even better the second day! Read More
(13)
Rating: 4 stars
03/15/2011
I made these for my card group at my house and they were met with rave reviews. I used more pie crusts than it stated and I baked them to cut down on the fat. Read More
(11)
Rating: 4 stars
05/03/2010
Good meat pie but a little tame. I added some extra hot sauce. I suggest you bake them. I fried them in oil and they were good but too greasy and fragile. Read More
(10)