Natchitoches Meat Pies

Linda Stevens


You probably don't want to tackle these unless you have a morning or afternoon too spend in the kitchen! After moving to Texas and marrying a Texas man, I heard all about meat pies and what an awesome delicacy they were!

I would call this recipe easy, but labor intensive! If you have a bad back - well let's just say, the construction of these meat pies is not for the weak or faint at heart!

This recipe is named after a town in Louisiana where these meat pies are famous! They taste very much like the real thing!

pinch tips: How to Freeze Fish, Meat & Poultry



4 dz.


20 Min


5 Min


1 1/2 lb
ground beef, lean
1 1/2 lb
fresh ground pork (not pork sausage)
1 c
green onions, chopped
1 Tbsp
1 tsp
course ground black pepper
1 tsp
crushed red pepper flakes
1/2 tsp
cayenne pepper
1/3 c
all purpose flour


8 c
self-rising flour
2 c
4 large
1 1/2 c
cold milk

Directions Step-By-Step

Combine beef, pork, onions, and seasonings in a large Dutch Oven. Cook over medium heat, stirring until the meat loses its color. Do not over cook the meat. Sift the 1/3 cup flour over meat mixture, stirring often, until well combined with the meat. Remove from heat and cool to room temp. Place meat in a large colander to drain off excess grease.
For crust, sift flour and cut shortening into flour. Add beaten eggs and cold milk. Form dough into a ball and then separate into 6 or 8 smaller balls of dough. Dough should be wet and a little sticky. Roll each ball of dough on a lightly floured board or pastry cloth. Cut dough into a 5 or 5 1/2 inch circle.
To assemble, place a heaping tablespoon of filling on one side of the pastry round. Dampen the edge of pie containing meat with fingertips, fold top over meat and crimp with fork dipped in water. Prick twice on top with fork. Fry in deep fat fryer at 350 degrees until golden brown. Pies freeze well in plastic sandwich bags. To fry frozen pies, do not thaw before frying.
Makes 48-56 small meat pies.

About this Recipe

Hashtags: #meat, #pies, #spicy