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