Natchitoches Meat Pie (Louisiana)

The Natchitoches meat pie filled with a savoury mixture of beef, pork and the Cajun trinity, is one of Louisiana’s most beloved snacks. They were originally sold by street vendors, but as with many classic foods, meat pies have moved into restaurant kitchens and have evolved past their humble origins. This is the traditional version.

Meat Pie Dough:
11½ cups all-purpose flour, unbleached
5 tsp. kosher salt
2½ tsp. baking powder
1½ cup lard
4 large eggs
3 cups whole milk

Filling:
2 Tbsp. vegetable oil, divided, plus more for frying
½ lb ground beef
½ lb ground pork
1 tsp. dried oregano
¾ tsp. kosher salt
½ tsp. crushed red pepper
¼ tsp. black pepper, freshly ground
⅛ tsp. cayenne pepper
2 Tbsp. all-purpose flour, unbleached
½ cup yellow onion, minced
2 cloves garlic, minced
¼ cup red bell pepper, finely chopped
1 stalk celery, finely chopped

Assembly:
1 large egg
2 Tbsp. water

Meat Pie Dough:  In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.

Filling:  In a small Dutch oven, heat 1 Tbsp. oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine.

In a large saucepan, heat remaining 1 Tbsp. oil over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture.
Let cool completely.

Assembly:  Cut Meat Pie Dough into 40 pieces. Reserve 12 pieces for another use. On a lightly floured surface, roll 28 pieces of dough to a 5½" circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5" round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 Tbsp. water.

Place 2 Tbsp. filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.

In a large Dutch oven, pour oil to a depth of 4", and heat over medium heat until a deep-fry thermometer registers 370°F. Line a rimmed baking sheet with paper towels, and place a wire rack on top.

Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.

Makes 28 pies.