Natchitoches Meat Pies (four) Recipe

Make dough

In a large bowl whisk together flour and 1 tsp salt. Cut cold cubed butter into the flour with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Combine cold water and vinegar. Drizzle into flour mixture 1 tablespoon at a time, mixing gently with a fork until dough just comes together and holds when pinched. You may not need all the water. Do not overwork.

Turn dough onto lightly floured surface, gather into a ball, flatten into a disc about 1 inch thick. Wrap in plastic and chill in refrigerator at least 30 minutes (up to 2 hours).

Prepare egg wash

Whisk the egg with 1 tsp water and set aside in a small bowl for later.

Cook aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add diced yellow onion and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef. Break it up with a spoon and brown until no pink remains, about 6–8 minutes.

Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.

Season filling

Reduce heat to medium and stir in green onion, 1 tsp salt, 1 tsp black pepper, 1 tsp cayenne, 1 tsp paprika, 1 tablespoon Worcestershire sauce and 2 tablespoons beef broth or water. Cook 2–3 minutes to meld flavors. Taste and adjust seasoning as desired. Remove from heat and let cool to lukewarm (about 10–15 minutes).

Roll and cut dough

Remove chilled dough from refrigerator and divide into 4 equal pieces. On a lightly floured surface roll each piece into a round about 6–7 inches in diameter and 1/8 inch thick.

Fill pies

Place about 3/4 cup of the cooled meat filling onto one half of each dough round, leaving a 1/2-inch border around the edge. Brush the border with a little of the egg wash.

Seal pies

Fold the dough over the filling to form a half-moon. Press the edges together to seal, then crimp with the tines of a fork to ensure a tight seal. Use a paring knife to cut two small slits in the top of each pie to vent steam.

Chill before frying

Place assembled pies on a parchment-lined tray and chill in refrigerator 15 minutes to firm up the dough and help maintain shape during frying.

Fry pies

Heat 3–4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and brown slowly. Working in batches if necessary, carefully lower chilled pies into oil and fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn. Internal temperature of filling should be at least 165°F (74°C).

Drain

Transfer fried pies to a wire rack set over a baking sheet or paper towel-lined plate to drain excess oil for 2–3 minutes.

Bake alternative (optional)

If you prefer baking, preheat oven to 400°F (200°C). Place pies on a parchment-lined baking sheet, brush with egg wash, and bake 20–25 minutes until golden brown.

Serve

Serve the warm Natchitoches meat pies (four) on a platter with ranch dressing in a small bowl for dipping. Garnish with extra sliced green onion if desired.