Natchitoches Meat Pies

Preparation info
  • Yield: about


    Meat Pies.
    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most popular pies in America comes from the city of Natchitoches, Louisiana. It is a turnover and it is celebrated farther afield than the state limits. It is made with ground meat, is quite spicy, and is deep-fried. The name of that town, incidentally, is pronounced NACK-i-tosh.



  • Prepare the pastry and let stand, covered, while preparing the filling.
  • Heat the bacon fat or oil in a skillet or saucepan and add the onion and garlic. Cook, stirring, until wilted. Add the beef and pork and cook, stirring and chopping down with the side of a metal spoon to break up any lumps. Cook until the meat loses its raw look. Add the scallions, parsley, sa