So during my experience as a Utah girl transplanted to Louisiana, my feelings about this place have ranged from complete and utter despair (think August…humidity…mosquitoes…cockroaches…) to the thrill of living in a place so steeped in history and folklore. And the fact that I pretty much never have to wear pantyhose. One of my favorite places to visit and to take visitors is a little town called Natchitoches (pronounced NACK-it-esh; don’t even ask). Check this out:
That is not a prettied-up version–it’s exactly what it looks like. It’s this fabulously charming little town (actually, the oldest settlement in Louisiana) with a historic district where you just stroll around and pop in and out of little shops and restaurants. There’s almost always something going on, the people are friendly (one lady, complete stranger, offered my dad some cracklins when he asked him what they were. Turns out they’re pieces of fried pork fat.), and the food is amazing. Natchitoches is famous for its meat pies and you can pop into pretty much any little restaurant and find “the [supposed] best meat pies in Natchitoches.” During all the fairs, festivals, and shows that always seem to be going on, meat pie vendors will set up carts and you can hold onto a pie while you stroll around at a slower pace, feeling like you’re magically in a simpler time. I know, I sound like I’m totally romanticizing this place, but what can I say? I’m a girl in love.
Louisiana is such a melting pot of cultures; along with the traditional Southern foods like fried chicken, grits, and barbecue, different regions of Louisiana are also heavily influenced by the Europeans who settled there. Natchitoches was settled by the Spanish, so the meat pies you find there aren’t terribly different from empanadas that you find in Spain, Portugual, and South and Central America, they just have some Cajun flair. And oh, my, they are so delicious.
I made a few discoveries while playing around with these over the last few weeks:
–The meat mixture gets better over the course of a few days. This is great because you can make the meat mixture and let it hang out in your fridge for a few days, which cuts way down on the time that you have to spend all at once.
–Both the saltiness and spiciness of the meat will be toned down once it’s baked in the pastry, so don’t stress out if the meat mixture tastes a little too salty or spicy when you’re testing it. Also, unless you absolutely cannot handle ANY spice, these should have a bit of a bite to them, so keep that in mind when you’re seasoning the meat mixture with Tabasco. It’s a good idea to make it a touch spicier than you’d normally want it to be.
—Homemade pie crust makes a world of difference here. I’ve tried it both ways. There are times when I think a refrigerated pie crust is just fine, but the meat pies I made with homemade crust were incredible and homemade pie crust is really not hard. Like…at all.
–The egg wash also makes a huge difference, both for their appearance and for the texture of the pastry. Unless you have egg allergies, I think you should definitely do the egg wash.
–Although these are traditionally fried, I found that frying is not only harder, unhealthier, and messier, but I like them better baked. We’re talking about pie crust here…not exactly health food to start with, you know?
I also love that these are perfect party food. You can make larger pies for a meal or use a round cookie or biscuit cutter to cut small circles of dough and make little appetizers.
They’re festive and fun and a little different from your typical holiday or party fare. They also reheat and freeze beautifully; my husband loves to take them to work for lunch. Have I blabbered on long enough? Yeah, probably. Shut it, Kate…
Natchitoches Meat Pies
Recipe by Our Best Bites, adapted from Chef John Folse
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere’s Creole Seasoning (it’s the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie Crust, tripled
1 egg
1/4 c. cold water
In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony’s and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, I use a bowl that’s about 6″ across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough.
Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.
Fold the other side over and gently pinch the edges shut.
For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold (used in these pictures).
Preheat oven to 400 and spray a baking sheet with non-stick cooking spray. Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies.
Bake 25-30 minutes or until golden brown.
Allow to cool a few minutes and then eat as soon as humanly possible. So good. There are…no words.
Makes about 12 6″ pies or lots and lots of small (biscuit cutter) pies.
FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and just add the egg wash and bake them for an extra 15-20 minutes, or you can bake them and heat them up in the oven or microwave, whatever suits your needs better.
Natchitoches Meat Pies
Recipe by Our Best Bites, adapted from Chef John Folse
Ingredients:
1/2 lb. lean ground beef
1/2 lb. ground pork
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 stalks celery, chopped
5-6 cloves garlic, minced
2+ tsp. Tony Chachere’s Creole Seasoning (it’s the cheapest, best, and widely available)
Tabasco sauce to taste (start with about 1/4 tsp.)
1 can beef broth
Pie Crust, tripled
1 egg
1/4 c. cold water
Instructions:
In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it’s about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic. Cook until vegetables are tender and onions are translucent. Add 2 tsp. Tony’s and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. You can refrigerate this mixture for 3-4 days before baking the pies.
Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, I use a bowl that’s about 6″ across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough.
Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.
Fold the other side over and gently pinch the edges shut.
For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges. You could also use a calzone or empanada mold (used in these pictures).
Preheat oven to 400 and spray a baking sheet with non-stick cooking spray. Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies.
Bake 25-30 minutes or until golden brown.
Allow to cool a few minutes and then eat as soon as humanly possible. So good. There are…no words.
FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and just add the egg wash and bake them for an extra 15-20 minutes, or you can bake them and heat them up in the oven or microwave, whatever suits your needs better.
These look SOOO good. I love a good meat pie. And the chopper is great too! I have an electric mini chopper, but it chops too small. This would be perfect!
my hubby would love these for a change of work-day lunches. Thanks!
shannonwmartino[at]gmail[dot]com
ooo ooo ooohh…
I would LOVE to have one! This would be nice and handy rather than always getting out the electric. And who doesn't love to whip up a salad with veggies when the power is out?! haha
I am in E. TX and may have to wonder across the border to see this cute little place! I am a AZ transplant and can't pronounce the majority of the town names in LA!
PS the pies look delish! may be on my to do this weekend list!
Who doesn't love free stuff? And I have to say I've never had a "meat pie" before. We just might have to try this with the kids over the holidays.
Yum….those look de-lish!! What a fun kitchen gadget, too!
Thanks for all the great ideas!
Thanks for this post – I just found what I'm making for Christmas – these meat pies! Love tupperware!
Those look really good- yum!
I think I will try this recipe. And I need that chopper cause I always dread the chopping.
mmm, those look good! And that chopper looks good, too 🙂
Curegirl–I've just seen it in grocery stores pretty much every place I've ever lived (usually in the spice aisle), but Amazon also sells it.
Yay, Nachitoches Meat Pies! My husband is going to love you forever for this!
I too am a transplant to Louisiana. Even though I know how to pronounce it correctly, I will always call it Natch-i-toe-cious. Just like Opsaloupsas. hahaha I just can't get over things sounding way differen't than they are spelled 🙂
Going to make some meat pies tonight!! Thanks so much 🙂 Merry Christmas
I want that chopper – easy and small, too!
ashleyfunk AT gmail DOT com
So it's like a hand crank food processor. How cool is that?!
Love the meat pies – thanks for that recipe! I think I'll make some this weekend. Yum!
Oh I would LOVE to win these!
I told Hubby about this recipe, he is getting ready to go buy the supplies for me to make them tonight! LOL
These look like the ones my mom used to make. Will have to try this recipe. It looks yummy!!
OH I totally need that chopper. NEED IT.
Those meat pies sound fantastic, I wonder where I can find that seasoning!
I'd love to win the food chopper, and my name is Kirstin too!
These look yummy. I think the hubby would really like them too. I'm trying them tonight! Thanks!
mmm, look delish! I would love to win that lovely contraption 🙂
pick me!!!
Sounds delicious! I think my husband would really like them! As for the Tupperware gadget! That is genius!
I would love that chopper!
You have convinced me that I CAN make pie crust and have it be edible. Neat things from Tupperware. Boy, has it come a long way!
oooh yum! GREAT giveaway! It's incredible how far Tupperware has come! [email protected]
My husband went on his mission to Louisiana, and served in Natchitoches! I'll definitely be making these soon, and we both loved your Red Beans & Rice recipe, too. Keep the Louisiana recipes coming! Thank you!
Those look yummy 🙂
fun giveway too, thanks!
Great, since I'm pregnant I'm now going to crave these until I make them. Guess I'd better make a grocery list…
(They really look fantastic!)
My mom has one and loves it for onions….would be great to win!
looks good!