Go Back

Natchitoches Meat Pie Recipe

This authentic Natchitoches Meat Pie Recipe brings the iconic Louisiana hand pie to your kitchen — golden, crispy pastry filled with a richly seasoned blend of beef, pork, and Creole spices. Perfectly flaky and bursting with flavor, these classic Southern pies are great for parties, family dinners, or a taste of Louisiana comfort food at home.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 12 pies
Calories 450 kcal

Ingredients
  

For the Pastry:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar optional
  • 1 cup cold unsalted butter or half butter, half lard
  • 6 –8 tablespoons ice water
  • 1 large egg for egg wash, beaten with 1 tbsp water

For the Filling:

  • 1 lb ground beef 80/20
  • 1/2 lb ground pork
  • 3 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 1 small green bell pepper finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper optional
  • 2 tablespoons tomato paste
  • 1/3 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons hot sauce optional
  • 2 tablespoons all-purpose flour
  • 1/4 cup chopped fresh parsley optional
  • Vegetable oil for frying

Instructions
 

Step 1 – Prepare the Dough

  • In a bowl, whisk flour, salt, and sugar.
  • Cut in the butter until coarse crumbs form.
  • Gradually add ice water until dough just comes together.
  • Shape into a disk, wrap in plastic, and chill for at least 1 hour.

Step 2 – Make the Filling

  • In a skillet, heat oil over medium-high heat.
  • Sauté onion and bell pepper until soft; add garlic and cook 30 seconds.
  • Add ground beef and pork; brown thoroughly.
  • Stir in salt, pepper, paprika, oregano, cayenne, and tomato paste; cook 2 minutes.
  • Sprinkle flour and stir. Add stock, Worcestershire, and hot sauce; simmer until thick.
  • Stir in parsley and let filling cool completely.

Step 3 – Assemble the Pies

  • Roll chilled dough to 1/8-inch thickness.
  • Cut 4.5–5-inch circles.
  • Spoon 2–3 tablespoons of filling into the center.
  • Brush edges with egg wash, fold over, and crimp edges with a fork.
  • Chill assembled pies for 15–20 minutes.

Step 4 – Fry the Pies

  • Heat oil in a deep pot to 350°F (175°C).
  • Fry pies in batches for 3–4 minutes per side until golden.
  • Drain on a wire rack.
  • Baking Option:
  • Bake at 400°F (200°C) for 20–25 minutes until golden brown.

Notes

  • Chill both dough and filling before assembling to prevent leaks.
  • Make ahead: Freeze uncooked pies on a tray, then store in a freezer bag for up to 3 months. Fry or bake from frozen, adding 1–2 extra minutes to cook time.
  • For a leaner version, bake instead of fry.
  • Substitute pork with chicken, turkey, or mushrooms for variations.
  • Serve with remoulade, hot sauce, or coleslaw for authentic Louisiana flair.