Tuesday, November 25, 2014

Try These Traditional Natchitoches Meat Pies, Recipe Included!


Natchitoches, Louisiana, is the oldest town in the Louisiana Purchase and is home to the oldest and largest Creole settlement outside of New Orleans. Pronounced NACK-id-dush, it is also home of the famous Natchitoches Meat Pie, a popular street food since the late 1700's. A half-moon shape of pastry crust is filled with a spicy blend of beef and pork then fried golden and crispy. Seriously addictive, Natchitoches Meat Pies are a true Louisiana food. 
  
Recipe from The Kitchen Mirror website:

Meat Pie Filling


1 pound ground meat
1 pound ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper to taste
1 tablespoon flour


Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.


Meat Pie Crust


1 quart flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening + 1 T
1 cup milk


Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide. Or you can get some fancy little meat pie cutters in various shapes.


To assemble:


Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water, crimp edges with a fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.



 (Above): Freshly made Natchitoches Meat Pies ready to fry.

Meat pies may be frozen before cooking. After assembly, arrange pies on a cookie sheet and freeze, once frozen remove from cookie sheet and store in freezer bags until ready to fry.