Natchitoches Meat Pies Recipe

Make Dough

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Add the cold cubed butter and cold cubed shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 strokes if using a food processor, or 8–10 minutes by hand).

Sprinkle 6–7 tablespoons of ice water over the flour mixture, 1 tablespoon at a time, gently folding with a fork until the dough just comes together and holds when squeezed (you may not need all the water). Do not overwork. Divide dough into two discs, flatten slightly, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 days).

When ready to use, remove one disc from the fridge and let rest 5–10 minutes until slightly pliable. On a lightly floured surface roll the dough to about 1/8" (3 mm) thickness. Using a 5-6 inch round cutter or bowl, cut 12 rounds (re-roll scraps if needed). Keep rounds covered with a damp towel while you prepare the filling to prevent drying.

Beat the egg with 1 tsp cold water to make an egg wash; set aside.

Cook Filling

Heat a large skillet over medium-high heat and add a tablespoon of oil (or use a non-stick skillet). Add the 1 finely diced yellow onion and 1/2 diced green bell pepper and cook until softened and translucent, about 4–5 minutes. Add the 3 minced garlic cloves and cook 30 seconds until fragrant.

Add 1.5 lbs lean ground beef to the skillet. Break the meat up with a wooden spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if there's a lot, leaving a little for flavor.

Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce and cook 1–2 minutes to deepen the flavor. Sprinkle in 1 tablespoon all-purpose flour and stir to incorporate; this helps thicken the filling.

Pour in 1/2 cup beef broth, add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, 1 tsp packed light brown sugar and 1/4 tsp cayenne. Reduce heat to medium-low and simmer until the mixture is slightly thickened and no visible liquid remains, about 5 minutes. Taste and adjust seasoning. Remove from heat and let cool to warm (not hot) before filling the dough — about 15–20 minutes. Cooling prevents soggy or burst pies.

While the filling cools, pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 1/2 inches (approximately 3–4 cups depending on pot). Heat oil to 350°F (175°C) for frying. If you prefer baking, preheat oven to 400°F (200°C) and place a parchment-lined baking sheet aside.

Fill Pies

Place a dough round on a lightly floured surface or parchment. Put about 2 heaping tablespoons (roughly 30–35 g) of the cooled meat filling in the center, leaving a 1/2-inch border. Brush the edge of the dough with the egg wash. Fold the dough over to form a half-moon and press the edges to seal. Crimp with a fork to ensure a tight seal and make 2 small vent holes on top with a paring knife. Repeat with remaining rounds and filling (should yield about 10–12 pies). Keep assembled pies covered while frying to prevent drying.

For frying: Carefully add 2–3 pies at a time to the 350°F oil, fry until golden brown and crisp, about 3–4 minutes per side. Use a slotted spoon to transfer to a wire rack set over a tray lined with paper towels to drain. Let rest 2–3 minutes before serving (filling will be very hot).

For baking (alternative): Place assembled pies on the prepared baking sheet. Brush tops lightly with egg wash. Bake in a preheated 400°F (200°C) oven for 20–25 minutes or until deep golden brown, flipping the sheet once halfway for even color. Let rest 3–5 minutes before serving.

Arrange warm Natchitoches meat pies on a platter. Serve with 1 cup ranch dressing on the side for dipping. If desired, stir 1 tsp hot sauce into a portion of ranch for a spicy dipping option.

Leftovers: Store cooled pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or until heated through and crisp. Do not microwave if you want to preserve crispness.