Natchitoches Meat Pies recipe at Nola Cuisine

I always get excited over Natchitoches Meat Pies because they’re little pockets of Louisiana, filled with ground beef, pork, onions, celery, bell pepper, garlic, and spices all tucked inside a golden flaky pastry that crumbles and crunches just right. When you bite in, that savory filling spills out, rich, juicy, warm, and it’s impossible not to think of roadside stands, family reunions, and the smell of oil frying in cast iron pans. These pies are work to make, folding and sealing each one by hand, but the payoff is pure comfort and satisfaction, the kind of food that feeds more than the belly. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!