Paper towels and plate to drain pies on (if frying), Baking sheet and parchment paper (if baking). Filling ingredients: Ground beef, ground sausage, onion, green bell pepper, bay leaves, cayenne powder, ground sage, milk, flour, salt and pepper, Pastry ingredients: flour, baking soda, butter, salt, I forgot to get out the ground sage for this picture:(. Cut in shortening until mixture resembles coarse crumbs. Two of best friends from childhood had family there and I visited often with them as well. When you're ready to assemble them, bring the dough to room temperature, roll it out and form the discs. Combine eggs and milk in a separate bowl. Although Natchitoches, LA is not in Cajun Country, they do have a recipe worth mentioning in “Nouveau Cajun.” Natchitoches, Louisiana, is known for their “Festival of Lights”, being the location for the filming of Steel Magnolias, and famous meat pies. I'd love to go there and try one! I tried to stay true to the Official Natchitoches Meat Pie Recipe as possible; it turns out, my Grandmother's handwritten recipes is the same as the published original! Remove from heat and let cool slightly. Warm the meat on the stovetop just a little before you put it on the dough. Copyright © 2002-2019 RealCajunRecipes.com. Shape dough into a ball and divide into 3 balls. Fry about 4 pies at a time until browned, turning once. Maybe I did something wrong but I had a whole lot of meat mixture left over. Delicious recipe! Yes, simply form the pies, then refrigerate or freeze in a sealed container. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Once oil is hot, use a long-handled, slotted spoon and slowly lower raw pies in the oil; work in batches; Fry pies 2-4 minutes; drain on paper towel, Preheat oven to 400ºF; place thawed meat pies on lightly oiled baking dish; bake 10-15 minutes, until the internal temperature is 160ºF. This recipe is an adaptation of the original. Made and really enjoyed. On the day of serving, thaw to room temperature before cooking. Drain mixture in a collander and set aside. The lady on YouTube pronounces it "Nack-a-tosh" but that's wrong, according to Ann and Kelly at the Official Natchitoches Convention and Visitors Bureau. This post may contain affiliate links. Due to its French heritage, it is pronounced "Nack'-a-tish." I grew up in North Louisiana and visited for the Christmas lights and fireworks every year. Your email address will not be published. This recipe is included in our classic cookbook. Cut in shortening until mixture resembles coarse crumbs. Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the ends together; use a fork "cinch" the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside, Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately, Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes, In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well, Use a pastry brush and coat the top of each pie with the egg wash, Place pies on a parchment covered baking sheet, Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF, Easy Steps for Making Natchitoches Meat Pies, Cook the beef, pork and onion mixture; set aside, meanwhile, Bake or Fry until internal temperature reaches 160ºF, Make the dough ahead of time; cover and refrigerate it, These can be baked or fried; frying is quicker, Expect to have about 6 pies and some leftover meat filling. A light pastry filled with savory ground beef, pork, peppers, onions and seasonings--fry or bake! Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees Fahrenheit. Thank you! The best way to make this ahead of time is to cook the meat pie filling and prepare the pastry dough and store them separately in the fridge. Knack-adish is how everybody I know pronounces it. Our selection of meat pies for sale includes empanadas and pies stuffed with crawfish, crab, shrimp, ground beef, pork, and other delectable meats. Cover dough securely with plastic wrap. Subscribe Today - receive the Mar/Apr 2020 next week. Thanks for sharing. ♥ If you make this recipe, leave a comment and rating below! Once oil is hot, use a long-handled, slotted spoon and slowly lower raw pies in the oil; work in batches; fry 2-4 minutes each; drain on paper towel. Once you make these savory French meat pies, you'll understand why they're so popular in Louisiana! Great meat pie recipe. Cook meat and seasoning over medium heat until meat is brown. Transfer to a lightly greased baking sheet and divide meat mixture evenly on one side of each dough circle. Click here for crawfish and seafood distributors, office 504.208.9959, New Orleans, Louisiana, Tables of Weights Measures and Equivalents, Louisiana-Style Fried Turkey in The Big Easy, Trying Out the Char-Broil Oil-Less Infrared Turkey Fryer, Sweet Potato Casserole with Pecan Topping, About Using Corn Starch and Flour as Thickening Agents, Italian Stuffing with Sausage and Parmesan Cheese, New Orleans Style Bread Pudding with Hard Sauce. This recipe is an adaptation of the original. A visitor wrote - "I added some potatoes and carrots to make it a filling meal ". Set aside. This site uses Akismet to reduce spam. Remove from heat and let cool slightly. Drain mixture in a collander and set aside. Serve immediately.