Natchitoches Meat Pie Recipe

Combine dry ingredients

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.

Cut in fats

Add the 10 tbs cold cubed butter and 4 tbs cold shortening. Using a pastry cutter or two knives, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add ice water

Sprinkle 6 tbsp ice water over the mixture a few tablespoons at a time, gently tossing with a fork until the dough just comes together when pressed. If too dry, add up to 1 tbsp cold water.

Form and chill

Divide dough into 12 equal portions, flatten each into a disk about 1/2" thick, wrap in plastic, and chill at least 30 minutes (up to 2 hours).

Roll out

On a lightly floured surface roll each disk to about 5–6 inch circles and keep stacked with parchment between to prevent sticking while you prepare filling.

Egg wash

Beat 1 egg with a tablespoon of water to make egg wash; keep covered and refrigerated until ready to brush before baking.

Cook aromatics

Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the diced medium yellow onion and diced green bell pepper and cook 5–7 minutes until softened and translucent. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Brown beef and ham

Increase heat to medium-high, add 2 lbs ground beef and 6 oz diced cooked ham (if using). Break up meat with a spatula and cook until no longer pink, about 6–8 minutes.

Season and reduce

Stir in 2 tbs tomato paste, 1 cup beef or chicken stock, 1 tbsp Worcestershire sauce, 2 tsp dry Creole/Cajun seasoning, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer and let reduce 5 minutes.

Thicken filling

Sprinkle 2 tbs all-purpose flour evenly over the meat mixture and stir to combine. Continue cooking 2–3 minutes so the flour cooks and the mixture thickens. If mixture becomes too dry, add up to 2–4 tbsp additional stock.

Cool filling

Remove skillet from heat and let filling cool 15–20 minutes so it firms slightly; this prevents soggy pastry and makes sealing easier.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Fill pastry circles

Place one rolled pastry circle on a work surface, spoon about 2–3 tablespoons of the cooled meat filling into the center (enough to fill without overstuffing). Brush a 1/4" border of the pastry with egg wash.

Seal pies

Fold the dough over to form a half-moon, pressing edges firmly. Use a fork to crimp the edges or pinch and twist decoratively to seal. Repeat for remaining circles.

Egg wash and vents

Place assembled pies on the prepared baking sheet. Brush tops with egg wash and use a small sharp knife to cut 1 or 2 small vents in each pie to release steam.

Bake

Bake in the preheated oven 20–25 minutes until golden brown and pastry is cooked through. Rotate sheet halfway through baking for even color.

Cool briefly

Transfer pies to a wire rack and let cool 5 minutes before serving so filling sets slightly.

Serve Natchitoches meat pies warm with 1 cup buttermilk ranch dressing on the side for dipping. Offer hot sauce on the side for guests who like heat.