What Are Natchitoches Meat Pies?
Ever bitten into something and immediately thought, “Where have you been all my life?” That’s the magic of a Natchitoches meat pie. A Louisiana treasure, these savory turnovers are golden, crispy, and bursting with flavorful meat and spice.
A Taste of Louisiana History
Named after the oldest town in Louisiana—Natchitoches (pronounced NACK-uh-tish)—this dish is as rich in heritage as it is in taste. It’s not just food; it’s a piece of culture handed down through generations.
The Origin Story
History of the Natchitoches Meat Pie
These pies date back to the 18th century, born from necessity and creativity. Early settlers used whatever ingredients they had: ground meat, onions, and spices—all tucked into a homemade dough and fried to perfection.
Cultural Fusion
French pastries, Spanish spices, and Native American food preservation techniques all played a role. The result? A culinary hybrid that’s stood the test of time.
What Makes It Unique
The Golden Crust
Crispy, flaky, and just the right amount of chew. The crust is made with flour, shortening, and a touch of egg, creating a vessel strong enough to hold the filling without falling apart.
Spiced Meat Filling
Typically, it’s a combo of ground beef and pork, sautéed with onions, garlic, bell pepper, and a Cajun spice blend that gives it a kick without burning your taste buds.
Deep Fry vs. Baked Version
Traditionally fried, modern home cooks have started baking them as a lighter alternative. Both methods offer satisfying crunch, but frying holds a special place in tradition.
Ingredients Breakdown
Essential Ingredients
- Ground beef and/or pork
- Onion, bell pepper, garlic
- Cajun or Creole seasoning
- Flour, salt, baking powder (for the dough)
- Shortening or butter
- Eggs and milk (to bind the dough)
Optional Add-ons
- Green onions
- Hot sauce
- Worcestershire sauce
Secret Ingredients Locals Swear By
Some throw in a pinch of nutmeg or smoked paprika. Others insist on a splash of beef broth to deepen the filling’s richness.
Traditional Recipe
Making the Dough
Combine flour, baking powder, and salt. Cut in shortening, then mix with egg and milk until a soft dough forms. Chill for at least 30 minutes.
Preparing the Filling
Brown the meat, add vegetables and spices. Simmer until everything is well cooked. Let the mixture cool slightly before assembling.
Assembling the Pies
Roll out the dough, cut into circles, spoon in filling, and fold into half-moons. Crimp the edges with a fork.
Cooking Methods
Fry in hot oil until golden brown or bake at 375°F (190°C) for 25-30 minutes for a lighter option.
Cooking Tips and Tricks
Keeping the Crust Flaky
Don’t overwork the dough. Keep ingredients cold, especially the shortening or butter.
Avoiding a Soggy Bottom
Drain excess fat from the meat mixture and let it cool before filling.
Spice Balancing
Taste the filling before using it. Cajun seasoning can vary—better to start small and adjust.
Regional Variations
North Louisiana vs. South Louisiana
In the north, they lean on traditional seasoning and simplicity. Down south? Expect seafood twists and bolder spice levels.
Modern Takes
Some chefs add cheese, mushrooms, or even crawfish. It’s a playground of flavors.
Where to Eat Them
Famous Spots in Natchitoches
- Lasyone’s Meat Pie Kitchen – An institution.
- Merci Beaucoup Restaurant – Great for pies and southern charm.
Hidden Gems
Look for mom-and-pop stores or gas station diners—some of the best pies hide in plain sight.
How to Serve Natchitoches Meat Pies
Best Side Dishes
- Coleslaw
- Red beans and rice
- Cajun fries
Perfect Dipping Sauces
- Remoulade
- Spicy mayo
- Ranch (if you must)
Drink Pairings
Iced tea, Abita beer, or a Louisiana-style sweet punch.
Make-Ahead and Freezing Tips
Make a double batch and freeze the extras before cooking. Place parchment between them and seal in a freezer bag. Reheat in an oven for best results.
Healthier Alternatives
Baked Instead of Fried
Save calories without sacrificing much flavor.
Lean Meats or Plant-Based Options
Try turkey or a lentil-mushroom blend to create a meatless version that still satisfies.
Meat Pies in Pop Culture
They’ve been featured in Louisiana travel shows and foodie documentaries. Plus, they show up in southern fiction as a symbol of home, comfort, and tradition.
Hosting a Natchitoches Pie Party
Get festive! Serve multiple variations, decorate with Mardi Gras colors, and play zydeco music. Your guests will be begging for seconds.
Conclusion
Natchitoches meat pies are more than just a snack—they’re a delicious piece of Louisiana heritage. Whether you fry them fresh or bake them from frozen, their flavor is undeniable and their story is unforgettable. Once you try them, you’ll wonder how you ever lived without them.
FAQs
1. What meat is used in traditional Natchitoches pies?
Typically, a mix of ground beef and pork, seasoned with Cajun spices.
2. Can I make them vegetarian?
Absolutely! Try using mushrooms, lentils, or plant-based meat alternatives.
3. How do I reheat frozen meat pies?
Reheat in the oven at 350°F (175°C) for 15–20 minutes until crispy and hot inside.
4. Can I use store-bought dough?
Yes, pie crust or empanada dough works in a pinch—though homemade is best.
5. Are they spicy?
They’re flavorful but not overly spicy—unless you want them to be!
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