Natchitoches, Louisiana, has a history that’s even richer than these legendary little meat pies.
Say it with me: “NACK-a-tish.”
No one knows the origin of the Natchitoches meat pie, but it has several international relatives.
Credit:Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist:Ruth Blackburn
What’s in a Natchitoches Meat Pie?
All kinds of delicious ingredients!
How Do You Assemble Natchitoches Meat Pies?
How Do You Cook Natchitoches Meat Pies?
This recipe calls for frying the chilled meat pies.
Fill a Dutch oven with neutral cooking oil to a depth of about 2 inches.
Heat the oil over medium-high heat until an instant-read thermometer reaches 370F.
Fry the pies in batches until they’re golden brown, about 2 minutes per side.
kosher salt
1 1/4tsp.
baking powder
3/4cup vegetable shortening
2large eggs
1 1/2cups whole milk
Filling:
2Tbsp.
vegetable oil, divided, plus more for frying
1/2lb.
80/20 ground beef
1/2lb.
ground pork
1 1/2Tbsp.
3garlic cloves, minced (about 1 Tbsp.)
Using a pastry blender or 2 forks, cut in.
vegetable shortening until mixture is crumbly.
Transfer to a lightly floured work surface; knead until soft and smooth, about 1 minute.
Shape into a disc; cover tightly with plastic wrap.
Refrigerate until chilled, at least 30 minutes or up to 1 day.
Transfer to a medium bowl, and add flour, tossing to coat.
Do not wipe skillet clean.
Cook vegetables:
Heat remaining 1 tablespoon vegetable oil in skillet over medium-high.
Add yellow onion, bell pepper, celery, and minced garlic.
Cook, stirring occasionally, until tender, about 3 minutes.
Working with 1 ball at a time, roll out into a 6-inch round, about 1/8 inch thick.
Spoon 2 tablespoons Filling in center of circle.
Lightly brush edges of round with egg mixture, and fold round in half over Filling.
Crimp edges using a fork to seal.
Place on a lightly floured parchment paper-lined baking sheet.
Repeat process with remaining Dough balls and Filling.
Freeze pies, uncovered, for about 20 minutes.
Drain on a paper towel-lined baking sheet.
