Made and really enjoyed. Remove from skillet, drain, and reserve drippings in skillet. Crimp edges with a fork. To serve, thaw pies overnight in refrigerator, and fry as directed above. Cajun, Creole, French-American, Louisiana, minced, or 1 tablespoon prepared minced garlic, 1 teaspoon = mild; if you like spice, add more cayenne, In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and set aside, In same skillet, add onions, green onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir. Post was not sent - check your email addresses! is the one-stop solution for anyone looking for the freshest Louisiana ingredients and foods, and our mouthwatering selection of Cajun meat pies is no exception. This post may contain affiliate links. Filling ingredients: Ground beef, ground sausage, onion, green bell pepper, bay leaves, cayenne powder, ground sage, milk, flour, salt and pepper, Pastry ingredients: flour, baking soda, butter, salt, I forgot to get out the ground sage for this picture:(. Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the ends together; use a fork "cinch" the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside, Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately, Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes, In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well, Use a pastry brush and coat the top of each pie with the egg wash, Place pies on a parchment covered baking sheet, Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF, Easy Steps for Making Natchitoches Meat Pies, Cook the beef, pork and onion mixture; set aside, meanwhile, Bake or Fry until internal temperature reaches 160ºF, Make the dough ahead of time; cover and refrigerate it, These can be baked or fried; frying is quicker, Expect to have about 6 pies and some leftover meat filling. Set aside. Your email address will not be published. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees Fahrenheit. Transfer to a lightly greased baking sheet and divide meat mixture evenly on one side of each dough circle. This recipe is an adaptation of the original. Their meat pies have been popular there since before the Civil War. I always have leftover meat. Sift flour into a medium bowl. Moisten edges with a bit of water and fold pastry over to cover filling. Working 1 at a time, roll each dough ball out on a floured surface to ⅛-inch thickness; cut into 5½-inch circles using a saucer as a guide. Fold dough over meat mixture, pressing edges to seal. Drain mixture in a collander and set aside. Recipe courtesy of Cook and Tell: Cajun Recipes and Stories. Shape dough into a ball and divide into 3 balls. On the day of serving, thaw to room temperature before cooking. Cover dough securely with plastic wrap. Use a tall stock pot or Dutch oven and heat oil to 312-325ºF. Every Thursday you'll receive new recipes, events & festivals and more. Ingredients include ground beef, ground pork, onions, peppers, garlic, this savory meat filling is in a crescent shaped, flaky wheat pastry turnover. Serve with Ranch Dressing for dipping. Spoon about 1/4 cup meat mixture on one half of each dough circle. Click here for crawfish and seafood distributors, office 504.208.9959, New Orleans, Louisiana, Tables of Weights Measures and Equivalents, Louisiana-Style Fried Turkey in The Big Easy, Trying Out the Char-Broil Oil-Less Infrared Turkey Fryer, Sweet Potato Casserole with Pecan Topping, About Using Corn Starch and Flour as Thickening Agents, Italian Stuffing with Sausage and Parmesan Cheese, New Orleans Style Bread Pudding with Hard Sauce. I made this recipe yesterday and it was delicious! Paper towels and plate to drain pies on (if frying), Baking sheet and parchment paper (if baking). Combine eggs and milk in a separate bowl. Return meat to skillet; stir in flour and seasonings. Drain mixture in a collander and set aside. Copyright © 2002-2019 The Natchitoches meat pie (one of the official state foods) is a regional dish from northern Louisiana. Great meat pie recipe. Yes, simply form the pies, then refrigerate or freeze in a sealed container. A light pastry filled with savory ground beef, pork, peppers, onions and seasonings--fry or bake! Thanks for sharing. The recipe for these beautiful Louisiana meat pies comes from of my Grandmother. Drain on paper towels and serve warm. Recipe Types: All Poultry   All Seafood   Alligator   Appetizers   Beef   Breads   Cake   Candy   Canning   Chicken   Classics   Cookies   Crab   Crawfish   Deer/Venison   Diabetic   Dip and Appetizers   Duck   Fish   Health Conscious   Nouveau Cajun   Pies   Pork   Shortcuts   Shrimp   Side Dish   Slow Cooker   Turkey   Vegetables   Vegetarian   Wild Game. Add milk and egg. 1 bunch of scallions (green onions), chopped. Knack-adish is how everybody I know pronounces it. Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Remove from heat and let cool slightly. Crawfish and Gulf coast seafood delivery to your door. Fry about 4 pies at a time until browned, turning once. Savory, seasoned ground beef and pork, tucked inside a crispy pastry. Cut in shortening until mixture resembles coarse crumbs. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. Preheat oven to 400ºF, place pies on a parchment-lined baking sheet; brush on egg wash; bake 20-25 minutes, or until crispy brown on the outside and internal temperature reaches 160ºF. Our selection of meat pies for sale includes empanadas and pies stuffed with crawfish, crab, shrimp, ground beef, pork, and other delectable meats. Repeat procedure with remaining dough portions and meat mixture. A visitor wrote - "I added some potatoes and carrots to make it a filling meal ". When you're ready to assemble them, bring the dough to room temperature, roll it out and form the discs. How to Cook and Season Southern Purple Hull Peas, Assemble the pies; refrigerate for 15 minutes, Get a large, heavy-bottom stock pot and add 4 cups of oil, Heat oil to 312ºF; gently place pie in oil, Cook 3-minutes; flip and cook other side 5-minutes, Don't worry if the edges of your meat pies are raggedy; trim them with a pizza cutter, Refrigerate the assembled meat pies 15-20 minutes before cooking (or freeze them for 10-12 minutes), If you have leftover meat, save it and make a "faux" Shepherd's Pie.