• Tommy Centola

Natchitoches Meat Pies

Updated: Jan 4

The Natchitoches meat pie is Louisiana’s answer to the Central

American Empanadas. Natchitoches is located in the North Central

part of Louisiana. It was made famous in the movie Steel Magnolias.

But I think that the meat pie is their real claim to fame. A soft flaky

dough filled with seasoned meat, deep fried to perfection. I can taste

one right now.

1 pound Ground Beef

1/2 pound Ground Pork

1 tablespoon Vegetable Oil

1 tablespoon Flour

½ cup Onion minced

¼ cup Celery minced

¼ cup Green Bell Pepper

1 clove Garlic minced

1 teaspoon Creole Seasoning Blend

1 15oz package refrigerated Pie Dough at room temperature

Preheat deep fryer to 375 degrees. Heat oil in a large skillet over

medium low heat. Whisk in the flour and cook until it is a nutty brown

color, 2-3 minutes. Stir in vegetables and cook until soft and onions

are transparent, about 5 minutes. Add meats and brown until no longer

pink, about 10 minutes. Stir in the Creole seasoning and drain the fat.

Cool to room temperature. On a lightly floured surface, roll out the

dough to a thickness of ¼ inch. Use a 5-inch cookie cutter to cut

circles in the dough. Place a heaping tablespoon of the meat mixture

and put it in the center of the dough round. Fold the dough over and

seal the edges using a fork. You may need to reroll the dough scraps to

make 15 meat pies. Deep fry pies in small batches until golden brown,

about 3-4 minutes. Drain on paper towels and serve while hot.

Enjoy!!!

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