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Natchitoches Meat Pies

Rated as 3.36 out of 5 Stars
0

"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."
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Ingredients

1 h 25 m servings 338
Original recipe yields 15 servings

Directions

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  1. 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.
  2. 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.
  3. Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
  4. 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.

Footnotes

  • 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


Per Serving: 338 calories; 26.6 13.3 10.9 36 455 Full nutrition

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Reviews

Read all reviews 23
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 pe...

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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 pe...

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...

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 Lou...

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 "crus...

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 ...

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 ...

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!

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.

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.