Family Circle 14

A family history site: Chasing My Own Tale

Saturday in the Kitchen: Natchitoches Meat Pies

Natchitoches Meat Pies



1 tsp. solid vegetable shortening

1 1/2 lbs. lean ground beef

1/2 lb. lean ground pork

1 cup chopped green onions

1 tsp. chopped garlic

1/2 cup chopped celery

1 cup chopped bell pepper

1 1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. ground black pepper

1 tbsp. flour

vegetable oil for deep frying



4 cups all purpose flour

2 tsps. salt

1 tsp. baking powder

1/2 cup solid vegetable shortening

1 egg

1 cup milk


Heat the shortening in a heavy pot, preferably black iron. Add the beef and pork and brown for five to six minutes over medium – high heat. Add the green onions, garlic, celery and bell peppers and cook, stirring often, for about ten minutes, or until the vegetables are wilted. Season with the salt, cayenne and black pepper. Remove from the heat and stir in the flour, mixing well. Cool.


Make the dough by sifting the dry ingredients into a mixing bowl. Cut in the shortening and incorporate into the mixture. In a small bowl, beat the egg and the milk together. Work the egg-milk mixture gradually into the dry ingredients until you have a thick dough. Divide the dough into 18 or 20 equal portions.

On a lightly floured surface, roll the dough pieces into thin rounds. Using a saucer as a guide, trim the dough to make even rounds. Place a heaping tablespoon of the meat mixture slightly off center of the round dough. Fold to make the edges meet and crimp the edges. deep fry in hot oil until golden brown. Drain on paper towels.  Serve


Makes 18 to 20 turnovers.


P. S. These are so yummy! I remember different meats in these pies, but I haven’t been able to find the recipe that tastes just like they did back then. So for now, I’ll keep searching. In the meantime, these Natchitoches meat pies are delicious. It’s a very, very old recipe.







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