Frank’s Natchitoches Spicy Meat Pies

These authentic Natchitoches meat pies are a Louisiana classic, featuring a flaky, tender pastry crust encasing a rich, spicy filling of ground beef, pork, and the holy trinity of Cajun cooking. The filling is deeply seasoned with cayenne, basil, and aromatics, then simmered to meld the flavors before being encased in a soft dough. Deep-fried until golden brown, the pies offer a satisfying crunch on the outside and a moist, savory interior. They are perfect as a hearty appetizer or main course, especially when served hot with a side of Dijon mustard for dipping.

Cooking Method: Baking, Frying, Steaming, Stewing

Cuisine: Cajun

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1190.5

Dietary: Vegetarian

Description

These authentic Natchitoches meat pies are a Louisiana classic, featuring a flaky, tender pastry crust encasing a rich, spicy filling of ground beef, pork, and the holy trinity of Cajun cooking. The filling is deeply seasoned with cayenne, basil, and aromatics, then simmered to meld the flavors before being encased in a soft dough. Deep-fried until golden brown, the pies offer a satisfying crunch on the outside and a moist, savory interior. They are perfect as a hearty appetizer or main course, especially when served hot with a side of Dijon mustard for dipping.

Ingredients

all-purpose flour
baking powder
Crisco shortening
eggs
whole milk
celery, finely chopped
Crisco oil
parsley, finely chopped
all-purpose flour
salt
lean ground pork
cayenne pepper, or more to taste
lean ground beef
sweet basil
onions, extra-finely chopped
bell peppers, finely chopped
shallots, finely chopped

Directions

1
Sift the 4 cups of all-purpose flour and baking powder together at least twice to ensure they are well combined and aerated.
2
Using your hands, blend the Crisco shortening into the flour mixture until the texture becomes crumbly.
3
Add the eggs to the flour mixture and whip them in until incorporated.
4
Pour in the whole milk gradually, mixing until a stiff dough forms.
5
Turn the dough out onto a lightly floured surface and roll it out very thinly.
6
Use a saucer or round cutter to cut out circles from the rolled-out dough.
7
In a skillet, combine the Crisco oil and 2 tablespoons of flour to make a light brown roux.
8
Add the onions, bell peppers, shallots, celery, parsley, ground pork, ground beef, salt, cayenne, and basil to the skillet.
9
Stir everything together well, ensuring the roux coats all the ingredients.
10
Reduce the heat and gently simmer the meat mixture until the meat is cooked through and flavors are melded, tasting and adjusting seasonings as needed.
11
Remove the meat mixture from heat and let it cool to room temperature.
12
Place a portion of the cooled meat mixture onto one half of each dough circle, being careful not to overfill.
13
Fold the dough over the filling to create a half-moon shape.
14
Dampen the edges with water and crimp firmly with a fork to seal the pie.
15
Pierce the top of each pie once with a paring knife to allow steam to escape.
16
Heat oil in a deep fryer or heavy pot to 325°F (165°C).
17
Deep-fry the pies in batches until golden brown on both sides.
18
Remove pies and place on paper towels to drain, keeping the pierced side down.
19
Serve hot with Dijon mustard sauce.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1190.5kcal

% Daily Value *
Total Fat 33.6g52%
Saturated Fat 11.5g58%
Cholesterol 2.4mg1%
Sodium 402.8mg17%
Total Carbohydrate 189.1g64%
Dietary Fiber 6.5g26%
Sugars 6.7g
Protein 28.1g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/franks-natchitoches-spicy-meat-pies/