Natchitoches Meat Pies

From Cook's Country | June/July 2013

Why this recipe works:

Like a Latin American empanada, these deep-fried hand pies from Louisiana are filled with savory ground meat and spices. We use equal parts ground beef and pork for the filling, along with the classic Creole combination of onions, green bell peppers, and a pinch of cayenne for heat. Chicken… read more

Like a Latin American empanada, these deep-fried hand pies from Louisiana are filled with savory ground meat and spices. We use equal parts ground beef and pork for the filling, along with the classic Creole combination of onions, green bell peppers, and a pinch of cayenne for heat. Chicken broth and flour make the filling cohesive, and scallions add freshness. After letting the filling cool, we roll the dough out thin and fry the pies in hot oil to create a crisp, tender, golden-brown crust.

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Makes 16 pies

You can make the dough and the filling up to 24 hours ahead and refrigerate them separately. You can also shape and fill the pies, refrigerating them for up to 24 hours before frying. Use a Dutch oven that holds 6 quarts or more.

Ingredients

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