Natchitoches Meat Pies
First we had to learn to pronounce the name of Louisiana’s fragrant, deep-fried meat turnovers. Then we had to learn how to make them.
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 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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