Classic Natchitoches Meat Pie

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
Yields 28
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Ingredients
  1. 2 tablespoons vegetable oil, divided, plus more for frying
  2. ½ pound ground beef
  3. ½ pound ground pork
  4. 1 teaspoon dried oregano
  5. ¾ teaspoon kosher salt
  6. ½ teaspoon crushed red pepper
  7. ¼ teaspoon ground black pepper
  8. ⅛ teaspoon cayenne pepper
  9. 2 tablespoons all-purpose flour
  10. ½ cup minced yellow onion
  11. 2 cloves garlic, minced
  12. ¼ cup finely chopped red bell pepper
  13. 1 stalk celery, finely chopped
  14. 2 Meat Pie Dough (recipe follows)
  15. 1 large egg
  16. 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. Let cool completely.
  3. 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.
  4. 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.
  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.
Louisiana Cookin https://www.louisianacookin.com/
Meat Pie Dough
Yields 14
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Ingredients
  1. 5 ¾ cups all-purpose flour
  2. 2 ½ teaspoons salt
  3. 1 ¼ teaspoon baking powder
  4. ¾ cup lard
  5. 2 large eggs
  6. 1 ½ 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.
Louisiana Cookin https://www.louisianacookin.com/

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32 COMMENTS

  4. 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.

    • 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.

    • 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.

  7. 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.

  11. 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.

  13. 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. 🙂

  14. 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.

  17. 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!!!!

  19. 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!

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