Natchitoches Meat Pies

Natchitoches is the oldest city in the Louisiana Purchase and it was established in 1714 by Louis Juchereau de St. Denis, one of my descendants.  (My Dad’s mother was a Rambin.)  

I prefer my Natchitoches Meat Pies fried and I use a small saucer as my template for the dough.  These pies freeze well.   

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 large onion chopped finely
  • 1/2 green bell pepper, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic, finely chopped, optional
  • Salt and Pepper to taste
  • Red Pepper to taste
  • 1 teaspoon Cajun seasoning
  • 2 heaping tablespoons of flour
  • 1/2 cup Parsley, chopped
  • 3 pie crusts
  • 1 egg and 1/4 cup cold water for egg wash

Saute meant until done, drain fat if there is a lot about half way through the cooking process, add onions and bell peppers and garlic.  Saute about 5 minutes until all vegetables are soft. Add seasonings and flour.  Remember that this meat mixture is going into dough so you want it to have a good bit of flavor.  Take off the fire, add 1/2 cup chopped parsley and let mixture cool.  This is so easy to make.  The meat mixture can be made several days ahead of time.  


Roll pie dough and cut into circles using a saucer as a template.  I make my dough from scratch, but you can buy dough already rolled out and ready to bake.  If you use this type of dough (ready-made), be sure to roll it out and add a little flour on top as you roll it out – to make it a little tougher.  Most people use the ready-made dough.

Spoon a generous portion (about 1/4 cup) of the cooked meat mixture into the pie crust circles.  Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork.  I prefer to fry my meat pies, but if you choose to bake, cut small slits in dough to vent the steam.  Brush each pie with egg wash for a golden brown color.  Bake 30 minutes at 400 degrees.    

  •  2 -1/2 cups all-purpose flour  
  •  2 teaspoons salt 
  • 1/2 cup vegetable oil
  •  1/2 cup ice water 

  •  Buttermilk Dip:  1/2 cup mayonnaise, 1/2 cup buttermilk, 1/4 cup plus 1 tablespoon sour cream, 1-1/2 teaspoons celery salt, 1 teaspoon fresh lemon juice, salt, Tabasco, 1 green onion finely chopped.  In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt, and lemon juice.  Season with salt and hot sauce.  Transfer to a serving bowl and top with the scallion.   

    Mustard Horseradish Sauce: 1- 1/2 cups good mayonnaise, 3 tablespoons Dijon mustard, 1 -1/2 tablespoons whole-grain mustard, 1 tablespoon prepared horseradish, 1/3 cup sour cream, 1/4 teaspoon kosher salt.  Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.  


  • If you want to make your own dough:  In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened. Transfer the dough to a work surface and knead just until smooth. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes. 

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Filed under Beef, Breads, Celebration, Dip / Spread / Sauce / Seasoning, Entree, Holiday, Louisiana / Cajun, Pork, Side Dishes / Vegetables

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