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Natchitoches Meat Pies
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Louisiana town specialty: Deep-fried pastries with zesty beef and pork filling, made simple with prepared pie crust.
Ingredients:
  • 1 tablespoon all-purpose flour
  • 1 onion, chopped
  • 1 pound bulk pork sausage
  • 1 pound ground beef
  • 1 teaspoon Cajun seasoning
  • 1 pinch garlic powder
  • 1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
  • 1 quart vegetable oil for deep frying
Instructions:
  • In a large skillet over medium-low heat, heat the oil and whisk in flour until it turns a nutty brown color, about 2 to 3 minutes. Add onion and cook until transparent, about 5 minutes. Brown the meats until no longer pink, about 10 to 12 minutes. Stir in Cajun seasoning and garlic powder, then drain excess fat. Let cool to room temperature.
  • Roll out the dough on a floured surface to 1/4 inch thickness. Use a 5 inch round cookie cutter or a saucer to cut out rounds. Put a heaping tablespoon of meat filling in the center of each round. Fold the dough over the filling and seal by pressing with a fork or fingers. Make 15 pies, rerolling dough scraps as necessary.
  • Preheat oil in deep fryer to 375 degrees F (190 degrees C).
  • Enjoy your pies two ways: 1. Deep fry in small batches until beautifully golden, for 3 to 4 minutes. Then, let them rest on paper towels to drain. 2. Bake on greased cookie sheets in a preheated 350°F (175°C) oven for 15 to 20 minutes, until perfectly golden brown.

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