The Natchitoches meat pie, filled with a savory mixture of beef, pork, and the Cajun trinity, is one of Louisiana’s most beloved snacks.
Classic Natchitoches Meat Pie
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- 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 follows)
- 1 large egg
- 2 tablespoons water
- 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.
- 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. Let cool completely.
- 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.
- 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.
- 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.
- 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.
Louisiana Cookin https://www.louisianacookin.com/
Meat Pie Dough
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- 5 ¾ cups all-purpose flour
- 2 ½ teaspoons salt
- 1 ¼ teaspoon baking powder
- ¾ cup lard
- 2 large eggs
- 1 ½ cups whole milk
- 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.
Louisiana Cookin https://www.louisianacookin.com/
I’m going to try this. Looks wonderful yumm.
This sounds absolutely delicious. I must try this! Thanks!
have you ever baked these pies
Yes, and I actually prefer to bake them. I don’t like them to be too greasy.
How long do you bKe them
Looks great, but this is not the entire recipe for THE original Natchitoches Meat Pie from Lasyone’s! It’s close, but also includes nutmeg and allspice. As a Natchitoches native, I got the recipe from James Lasyone himself in appx. 1978 while a reporter for The Natchitoches Times.
How lucky for you that you got the original Lasyone recipe!
Why not share it?
I’m from Natchitoches… It’s like Gumbo… every house has a similar version but some vary. At my house my parents made duck and dirty rice meat pies. Meat pies were a way for our founding fathers to keep food on way south to New Orleans… A long road trip back then.
Deborah, would you be so kind as to share the original? Please, please, please! I’m from Louisiana and lived in Natchitoches for a time. The original would mean a lot to add to my collection of beloved recipes. Thanks so much!
As a native Natchitoches resident I got the recipe that was passed along from generation to generation and it didn’t include nutmeg. Yes, Lasayonne’s is known for its version of meat pies but not everyone from there likes them. The recipe here is similar to what I was raised on.
I’m not a fan of the Nutmeg either… And it seems to me that most Cajun Cooks wouldn’t have used it in their Recipes.
Allspice and nutmeg? My aunt lived in Natchitoches Parish. Her specialty was meat pies. She gave my mother her recipe and there is no allspice nor nutmeg. I don’t think there is any oregano either. But, to each his own. One of my mother’s customers used to ask for jalapeño and cheese.
Will you share please?
Debra would you please share your recipe with me. We were just there last weekend at the Natchitoches Christmas lights. We stopped in at lasayone meat pies and brought some home. The best that I have ever had. Please pm the recipe please.
I would love the original recipe as I just bought this Natchez meat pie at my local grocery the date today is January 18, 2020 . I just googled this and don’t usually reply to anyone’s post ever I’m taking a risk doing this and thank you so much!
I’ve been trying for years to figure out what was in Lasyones delicious meat pies! Thanks for the tip! We live in Missouri now but when we get back to Natchitoches, we always pick up frozen meat pies to bring back to Missouri! I would love the original recipe if you could. Thanks!
How much nutmeg and allspice?
Cheese mixed in would put this over the top! Looks amazing…
I would take a short cut and either use Empanada tortillas or phyllo dough and bake them
I’m not sure about the original receipt. Ms
Helen Wheat made a mighty tasty meat
Pie. She and her mother Ms Hazel Coureges
We’re outstanding cooks.
Today we get people’s Food to remove as much fat as possible from meat and a lady in Clarence makes a tasty meat pie that
I bake in toaster.
That lady in Clarence is probably one of my aunts. Three sisters Alice Marie (deceased), Ethel Jean, and Joyce Ann.
Well, Deborah, it’s been 6 months and we’re still waiting on you to post it!
annnnd, Deborah. We’re patiently waiting!
Can you bake these?
Apologies, I see someone already asked the question. Thanks!
I dislike Lasyone’s meatpies. Havent had one I like yet. In order to get authentic meat pies, you have to go down the river to Isle Brevelle.
Yep that’s right! I agree ☝️
As a native Natchitoches resident I agree.
Yes u do!!!
So true cane river people make the best meat pies and crust too!!
I am gonna try to make these as I miss Louisiana food. They sound delish
This dough could make some amazing deep fried perogies!!! . Most perogy doughs will not stand up to the hot oil & they will burst open. I’ll have to experiment with the extra dough leftover from the original meat pie recipe. 🙂
Just made some. 10/8/17
I use rotel and a lil Velvetta. Yummy
My grandmother made them.
Mine are not as good but it’s still the best thing since sliced bread to me.
Greg, Are we still waiting on Deborah???
Deborah liked to brag but not share her beloved recipe! Shame on her. Why brag.
My mother used to take us to a festival there when i was young . I think it was the lights but all I remember are the pies. So yummy!!!!
I have made meat pies but mixed in a little cajun gravy they were awesome. I bought a cajun gravy pk at grocery store.
I remember eating a spicy meat pastry as a child at a neighbor’s house in St. Louis, Missouri. I can’t remember the name of it, only that it had an unusual name. I’m hoping this is it!
They actually have a festival at Isle Brevelle. there are some recipes here
Those are very good there. Same recioe my Prudhomme grandmother used
No nutmeg! Or allspice!! Thats so wrong 🙂 Yuk. I also do not add celery or bell peppers. Just meat and spice and quite a bit of pepper.
*****Be sure to let the meat drain after cooking so they aren’t greasy.****Thats the trick my mom and grandmother taught me.
Fyi these are a labor of love – akin to making tamales. I usually make the meat one day and the dough another and then assemble -or have a lot of friends on hand to help. Or buy them from natchitoches meat pie co. Not as good but not bad. They can be baked but are better fried.
Use the recipe called for not regular pie dough. It needs to be able to hold up to the meat filling being cooked.
The Natchitoches Meat Company makes the best meat pies now and you can buy them in the local grocery stores. Lasyone’s meat pies do not have the same recipe the Mr. James had and they aren’t the same and not tasty anymore.
I don’t know if this is the recipe but my Dad and Aunts and uncles are from there and my Aunt Maryann throws down and I have been eating these since the 70’s. Hope she makes some for Christmas
I grew up in Natchitoches and have recipes from Mrs. Breazeale and Mrs. Cloutier. No nutmeg, allspice, or oregano. Y’all try it if you want, and there’s nothing wrong with experimenting to find your flavor buzz…but seriously…
My mother was from Birmingham. Alabama and made version of this recipe a few times a year. Her filling had a little tomatoe in it. My family grew up earing hers and we all loved them. I’m guessing most any tasty filling inside some dough is going to be pretty good. She would make a bunch and freeze them before she baked them so we could have them wheneber. Does anyone else do that?
I have made this recipe several times and they always turn out great. The dough is so easy and forgiving. The filling is very tasty. I’ve been a Natchitoches several times and eaten fried pies all over Louisiana and these are as good as they get.
Thank you for this Natchitoches meat pie recipe. You are very brave posting a recipe on here. I say this because everyone that posts replies on here feel they know better than you…
“That’s not the way it’s made“, or “my aunt made those different“, or “nutmeg???”, or ”I put potatoes and cheese in mine“, or “ I got the recipe from James Lasyone himself”, or “I made mine in the Insta-pot”, or “do I have to use meat?” Usual jibber jabber, try posting a gumbo recipe and you’ll get pummeled.
That’s why I hate posting recipes online, but then I take stuff personally. Thanks for your contribution to the Cajun Food Fight. Haha. I will give these a try.
Deborah from Natchitoches; thank you so much for your comment! My mom was a server in Nach from the mid to late 70s and also came into possession of this recipe. Unfortunately I didn’t think to get the recipe on paper before her passing. Mine have been close but never quite like hers. I have been missing the nutmeg! Trying this tonight with warm memories of growing up on Caddo Lake with Mom in mind.
Great recipe thank you for sharing! This was my first time trying this. I followed the instructions as stated and it turned out great for me. I definitely recommend!