Natchitoches Meat Pies

Name: Natchitoches Meat Pies
Yield: Yield: about 20 Meat Pies.
Cuisine: United States
Ingredients: Corn, peanut, or vegetable oil for deep-frying; Pastry for Deep-Fried Turnovers; 3 tablespoons bacon fat or corn oil; ¾ cup finely chopped onion; 1½ teaspoons finely minced garlic; ½ pound ground lean beef; 1 cup finely chopped scallion(s); ¾ pound ground lean pork; ½ cup finely chopped parsley; Freshly ground black pepper to taste; Salt to taste, if desired; 2 teaspoons finely chopped hot red or green pepper

Preparation info

Yield: about
20
Meat Pies.

Difficulty
Easy

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.

Ingredients

Pastry for Deep-Fried Turnovers
3 tablespoons bacon fat or corn oil
¾ cup

Americas
United States
Dinner
Gluten-free
Spicy

Method

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