Meat Pie Mania: Our Favorite Recipes

a little meat pie mania

THE NATCHITOCHES MEAT PIE, filled with a savory mixture of beef, pork, and the Cajun trinity, is one of Louisiana’s most beloved snacks. They were originally sold by street vendors, but as with many classic foods, meat pies have moved into restaurant kitchens and have evolved past their humble origins. In addition to the original-recipe meat pies, hungry Louisianans can now feast on many different versions, including some with spicy crawfish. Here, we’ve taken it a step further, adding three new meat pies to the mix.


Meat Pie Dough
Yields: Makes dough for 20 pies
 
Ingredients
  • 5¾ cups all-purpose flour
  • 2½ teaspoons salt
  • 1¼ teaspoon baking powder
  • ¾ cup lard
  • 2 large eggs
  • 1½ cups whole milk
Instructions
  1. In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.

Classic Meat Pies
Yields: Makes 28 pies
 
Ingredients
  • 2 tablespoons vegetable oil, divided, plus more for frying
  • ½ pound ground beef
  • ½ pound ground pork
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • ½ cup minced yellow onion
  • 2 cloves garlic, minced
  • ¼ cup finely chopped red bell pepper
  • 1 stalk celery, finely chopped
  • 2 Meat Pie Dough (recipe precedes)
  • 1 large egg
  • 2 tablespoons water
Instructions
  1. In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine.
  2. In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture.
  3. Let cool completely.
  4. Cut Meat Pie Dough into 40 pieces. Reserve 12 pieces for another use. On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
  5. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
  6. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
  7. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.


Shrimp and Chicken Sausage Meat Pies
Yields: Makes 20 pies
 
Ingredients
  • 2 tablespoons vegetable oil, divided, plus more for frying
  • ¼ cup chopped yellow onion
  • ½ pound chicken sausage, casings removed
  • 1 clove garlic, minced
  • ¼ cup chopped green bell pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons white wine
  • ½ pound large fresh shrimp, peeled and deveined
  • 2 tablespoons seafood stock
  • 1½ tablespoons all-purpose flour
  • ¼ cup heavy whipping cream
  • 1 teaspoon fresh thyme leaves
  • Meat Pie Dough (recipe precedes)
  • 1 large egg
  • 2 tablespoons water
  • Roasted Red Pepper Dip (recipe follows)
Instructions
  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add chicken sausage, garlic, bell pepper, salt, and black pepper. Cook for 3 minutes, stirring frequently. Add wine, and cook until sausage is no longer pink, 4 to 5 minutes more. Drain well, and transfer to a large bowl.
  2. In the work bowl of a food processor, place shrimp. Pulse until small pieces remain. (It will have a paste-like consistency.)
  3. In a small bowl, whisk together stock and flour. Set aside.
  4. In same large skillet, heat remaining 1 tablespoon oil over medium heat. Add shrimp; cook, stirring constantly, until shrimp begins to turn pink. Stir in flour mixture. Add cream and thyme; stir until thickened. Remove from heat, and stir into sausage mixture. Let cool completely.
  5. Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll each piece of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
  6. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
  7. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
  8. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan. Serve with Roasted Red Pepper Dip.

Roasted Red Pepper Dip
Yields: about 2 cups
 
Ingredients
  • 3 red bell peppers, quartered and seeded
  • ½ medium yellow onion, sliced
  • 2 cloves garlic, roughly chopped
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 4 ounces cream cheese
  • ¼ teaspoon smoked paprika
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Place bell peppers on prepared pan. Cover with onion and garlic, and season with salt and black pepper.
  3. Bake until peppers are very tender and begin to brown, about 35 minutes, turning pan halfway through baking. Transfer peppers to a medium heatproof bowl, and cover with plastic wrap. Discard remaining ingredients and juices from baking sheet. Let peppers stand until cool.
  4. In the work bowl of a food processor, combine peppers, cream cheese, and smoked paprika. Process until smooth. Cover and refrigerate until serving.

 

 

Andouille Sausage Meat Pies
Yields: Makes 18 pies
 
Ingredients
  • 1 tablespoon vegetable oil, plus more for frying
  • ⅓ cup minced yellow onion
  • ¾ pound andouille sausage, chopped into ¼-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ½ cup sweet corn kernels
  • 1 tablespoon fresh cilantro, chopped
  • Meat Pie Dough (recipe precedes)
  • 1 large egg
  • 2 tablespoons water
  • 1 cup shredded mozzarella
  • Creole Mustard Dip (recipe follows)
Instructions
  1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add sausage, salt, paprika, and pepper. Cook, stirring frequently, until sausage is slightly browned. Remove from heat; stir in corn and cilantro. Let cool completely.
  2. Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 18 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and
  3. tablespoons water.
  4. Place 2 tablespoons filling in center of each round. Sprinkle about 1 tablespoon mozzarella over filling. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
  5. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
  6. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan. Serve with Creole Mustard Dip.

Creole Mustard Dip
Yields: 1 Cup
 
Ingredients
  • ½ cup Creole mustard
  • ¼ cup sour cream
  • 3 tablespoons mayonnaise
  • ⅛ teaspoon ground black pepper
Instructions
  1. In a medium bowl, combine all ingredients. Cover and refrigerate until serving.


Savory Sweet Potato Pies
Yields: Makes 16 pies
 
Ingredients
  • 1½ pounds sweet potato, cut into ¾-inch cubes
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon ground black pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground cumin
  • 1 tablespoon vegetable oil, plus more for frying
  • ⅓ cup minced red onion
  • ½ medium jalapeño, seeded and finely chopped
  • 1 teaspoon grated fresh ginger
  • ½ cup canned black beans
  • 1½ teaspoons fresh cilantro, chopped
  • Meat Pie Dough (recipe precedes)
  • 1 large egg
  • 2 tablespoons water
Instructions
  1. Preheat oven to 425°. Line a baking sheet with foil.
  2. In a large bowl, combine sweet potato, Cajun seasoning, pepper, salt, and cumin. Spread sweet potato mixture onto prepared pan. Bake, turning frequently, until tender, 15 to 20 minutes.
  3. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add jalapeño and ginger; cook until jalapeño is tender. Remove from heat, and stir in sweet potato mixture, black beans, and cilantro. Let cool completely.
  4. Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 16 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
  5. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
  6. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
  7. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.

 

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