Natchitoches Meat Pies

Total Time:
1 hr 15 min
30 min
45 min

12 pies

  • For the filling:
  • 1 teaspoon vegetable oil
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 onion, finely chopped
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 1 1/2 teaspoons salt
  • 1 teaspoon Essence, recipe follows
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon flour
  • 1 cup water
  • 1/4 cup finely chopped green onions
  • For the pastry:
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon baking powder
  • 6 tablespoons lard
  • 1 egg
  • 3/4 cup milk
  • Egg wash (1 egg beaten with 2 tablespoons water)
  • Solid vegetable shortening, for deep-frying
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
For the pastry:
  • In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.

  • Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.

  • In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.

  • Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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4.9 12
Made these tonight. So stinking good.  item not reviewed by moderator and published
Made these today and man were they good! The only thing I did differently was use my own pastry recipe. I will definitely make these again item not reviewed by moderator and published
This recipe turned out to be just the one I have been hunting for. Really love the flavor of these. Very easy one to follow and the essence just makes it. Thanks again Emeril fantastic recipe!!!!!! item not reviewed by moderator and published
I grew up in Louisiana but now live very far away. This recipe was wonderful and was a great visit home with the first bite. Thanks so much Emeril for a fantastic recipe! item not reviewed by moderator and published
I love the recipes that Emeril cooks. Me and my husband watch him on foodnetwork. We both are from Shreveport Louisiana so we love cajun cooking.I love Natchitoches Meat Pies o item not reviewed by moderator and published
These were absolutely excellent!!! I used green and red bell peppers because that is what I had in the fridge. Instead of vegetable shortening to fry in which is a trans fat oil, I used the rest of the lard and filled it up with peanut oil. My grandmother used lard all her life and she lived to be 98 and it was not from her health but an accident. Anyway, lard is a natural fat. According to my book on fats that heal, it was saying that lard is better for you than butter. This was an excellent recipe Emeril and the crust was so flaky. I will make this over and over. item not reviewed by moderator and published
this is the best meat pie recipe ever out standint! id give it a 200 ! item not reviewed by moderator and published
My thanks to Emeril - we are Katrina transplants to Texas and I was jonesing for some of the good homemade meat pies I used to enjoy in LA - tried several different recipes before hitting this one - EXCELLENT and JUST like the roadside vendors made! These pies for us started as a tradition when my dad would bring them back from business trips - he always stopped to pick some up for us, and now I can bring them to my kids - a little bit of home right out of my Texas kitchen! Thanks, Emeril! item not reviewed by moderator and published
They are fantastic. Really easy to make. My grandsons can help make them by putting the meat in & they really enjoying helping. The taste is awsome. item not reviewed by moderator and published
I have been looking for a good recipe for Natchitoches Meat Pies for years. We lived in Louisiana '79 - '85 and those were one of my favorite foods. Thanks Emeril for this wonderful and easy recipe. My 7 yr old nephew loves them too. item not reviewed by moderator and published
I've always wanted to make meat pies, but didn't want to be disappointed on the results. Emeril THANK YOU for this recipe-my meat pies turned out FABULOUS. My picky daughter wants me to make a batch for her Pre-K class. Making the dough was my first time and it was very EASY. I'v added this to my recipe box forever. I had to pulled the second batch out of the freezer for my daughter. item not reviewed by moderator and published
I bought a deep frier just to try out this recipe. Now having sampled this delight for the fourth time, I just had to drop a note here, telling you how much my family and I loved it! Thanks Emeril, you're aces! (As an aside, I was really nervous about making the dough, but your recipe made that a snap. Again, my thanks) item not reviewed by moderator and published

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