Natchitoches Andouille Sausage Pie with Creole Mustard Dip (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. In addition to the original-recipe meat pies, hungry Louisianans can now feast on many different versions, including this Andouille sausage meat pie.

Meat Pie Dough:
5¾ cups all-purpose flour, unbleached
2½ tsp. kosher salt
1¼ tsp. baking powder
¾ cup lard
2 large eggs
1½ cups whole milk

Andouille Sausage Filling:
1 Tbsp. vegetable oil, plus more for frying
⅓ cup yellow onion, minced
¾ lb andouille sausage, chopped into ¼" pieces
½ tsp. kosher salt
¼ tsp. smoked paprika
¼ tsp. black pepper, freshly ground
½ cup sweet corn kernels
1 Tbsp. fresh cilantro, chopped

Assembly:
1 large egg
2 Tbsp. water
1 cup mozzarella, shredded

Creole Mustard Dip:
½ cup Creole mustard
¼ cup sour cream
3 Tbsp. mayonnaise
⅛ tsp. black pepper, freshly ground

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.

Creole Mustard Dip:  In a medium bowl, combine all ingredients. Cover and refrigerate until serving.

Filling:  In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add sausage, salt, paprika, and pepper. Cook, stirring frequently, until sausage is slightly browned. Remove from heat; stir in corn and cilantro. Let cool completely.

Assembly:  Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 18 pieces of dough to a 5½" circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. 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. Sprinkle about 1 Tbsp. mozzarella over filling. 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.

Serve with Creole Mustard Dip.

Makes 18 pies.