Natchitoches Meat Pies

Name: Natchitoches Meat Pies
Yield: Makes about 16 pies
Ingredients: 2 tablespoons vegetable oil; 1 pound ground beef (not lean); 1 tablespoon kosher salt; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly ground white pepper; 4 plum tomatoes, diced; 1 small yellow onion, finely chopped; 1 green bell pepper, cored, seeded, and finely chopped; 1 medium jalapeño pepper, cored, seeded, and finely chopped; 4 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon Worcestershire sauce; 2 tablespoons all-purpose flour; 2 tablespoons water; 1 bunch scallions (green and white parts), thinly sliced (about 1/2 cup); 5 dashes Louisiana hot sauce; Meat Pie Dough, chilled (see Game Plan note); 1 large egg, lightly beaten; Vegetable oil, for frying

New Orleans Central South New Year's Eve Mardi Gras Southern Dinner Party Louisiana Beef Ground Beef Worcestershire Sauce Appetizer Snack Fried Food Meat Pies

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Makes about 16 pies

21 Ratings

Ingredients (23)

2 tablespoons vegetable oil
1 pound ground beef (not lean)
1 tablespoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium jalapeño pepper, cored, seeded, and finely chopped
4 bay leaves
1 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
2 tablespoons all-purpose flour
2 tablespoons water
1 bunch scallions (green and white parts), thinly sliced (about 1/2 cup)
5 dashes Louisiana hot sauce
Meat Pie Dough, chilled (see Game Plan note)
1 large egg, lightly beaten
Vegetable oil, for frying

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Nutritional Information

Calories192
Fat17.72g
Saturated fat3.03g
Trans fat0.42g
Carbs2.85g
Fiber0.71g
Sugar0.94g
Protein5.75g
Cholesterol31.75mg
Sodium182.1mg
Nutritional Analysis per serving (16 servings) Powered by

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In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried.

Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful.

Special equipment: You will need a deep-frying/candy thermometer for this recipe.

Game plan: You’ll need to make the Meat Pie Dough before you begin.

This recipe was featured as part of our Mardi Gras Recipes photo gallery.

Adapted from "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana" by Donald Link

Tips for Beef and Ground Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Pick Ground Beef

Tip

How to Pick Ground Beef

The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.

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Next: How to Thaw Ground Beef

Tip

How to Thaw Ground Beef

Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.

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Next: How to Thaw Beef

Instructions

1Heat 2 tablespoons of the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned.
2Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme, and Worcestershire sauce and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened.
3Dust the flour over the meat and add the water, stirring to combine (this should tighten up the mixture enough so it won’t leak moisture when it’s encased in the dough). Remove and discard the bay leaves. Stir in the scallions and hot sauce and transfer the mixture to a baking pan (or dish) to cool for 20 minutes at room temperature. Place in the refrigerator until completely cooled, at least 15 minutes more.
4When you’re ready to prepare the pies, heat the oven to 200°F and line two baking sheets with parchment paper and a dusting of flour. Divide the dough into four even sections to make it easier to work with. Return three of the sections to the refrigerator. Dust the counter with a sprinkling of flour and roll out the first section until it’s about 1/8 inch thick. Using a 4-inch biscuit cutter (or a similar-size bowl or jar lid), cut the dough into rounds. Save the scraps; they can be rerolled if needed.
5Lightly brush the outer edges of each circle with beaten egg. Place 2 1/2 tablespoons of filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back of a fork, press around the round side of the circle to seal the pie. Transfer the pies to the prepared baking sheet. Repeat the process with the remaining dough sections.
6When you fill a baking sheet, place it in the refrigerator for at least 30 minutes so the dough stays firm. You can also freeze the uncooked pies. Just freeze them on the baking sheet first, and when they are fully frozen, transfer them to a plastic freezer bag.
7To fry the pies, heat 2 1/2 inches of oil in a large cast iron skillet or Dutch oven until the oil reaches 350°F on a deep-frying/candy thermometer. Fry the chilled pies in batches of four or five at a time, cooking for about 8 minutes, until golden. (Frozen pies will need about 12 to 14 minutes.) Transfer the cooked pies to a baking sheet lined with paper towels or newspaper, and keep warm in the oven while you fry the remaining pies.

Recipe provided by Chef Donald Link, author of “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.”

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