Natchitoches Meat Pies

The Natchitoches meat pie is a Louisiana specialty that’s similar to an empanada. Traditionally, it’s filled with ground beef, pork, bell peppers, and a mix of spices. This recipe from Chef John Folse & Company makes 4 pies.

Ingredients:

½ pound ground beef ½ pound ground pork ½ cup cooking oil ½ cup chopped onions ½ cup chopped celery ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper 1 tablespoon diced garlic 2 cups beef stock 2 (9-inch) pie shells 1 egg ½ cup water Salt and cracked black pepper to taste

Directions: Preheat oven to 400 degrees Fahrenheit.

Heat oil in a heavy-bottomed sauté pan over medium-high heat. Sauté beef and pork until browned, stirring constantly, until all liquid has evaporated. Add onions, celery, bell peppers, and garlic to the pan and cook for another 3 to 5 minutes or until vegetables are softened.

Continue to cook meat and pepper mixture for about one hour, adding beef stock as needed to prevent sticking. Season with salt and pepper to taste. Remove pan from heat and let cool.

Roll pie dough into circles and cut each in half. Spoon a generous portion of the cooked meat mixture onto the pie crust. Whisk together the egg and water, then brush around around the edge of the shell, fold over and press the edges with a fork. Place on a greased baking sheet, make a few small slits in the dough to vent steam, and brush pie with more egg-wash. Bake for 30 minutes at 400 degrees Fahrenheit, or deep-fry the pies if you prefer.

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