Natchitoches Savoury Sweet Potato 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. In addition to the original-recipe meat pies, hungry Louisianans can now feast on many different versions, including this savoury sweet potato 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

Savoury Sweet Potato Filling:
1½ lbs sweet potato, cut into ¾" cubes
½ tsp. Cajun seasoning
½ tsp. black pepper, freshly ground
¼ tsp. kosher salt
⅛ tsp. ground cumin
1 Tbsp. vegetable oil, plus more for frying
⅓ cup red onion, minced
½ medium jalapeño, seeded and finely chopped
1 tsp. fresh ginger, grated
½ cup canned black beans
1½ tsp. fresh cilantro, 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:  Preheat oven to 425°F. Line a baking sheet with foil.

In a large bowl, combine sweet potato, Cajun seasoning, pepper, salt, and cumin. Spread sweet potato mixture onto prepared pan. Bake, turning frequently, until tender, 15-20 minutes.

In a medium saucepan, heat 1 Tbsp. oil over medium heat. Add onion; cook until tender, about 2 minutes. Add jalapeño and ginger; cook until jalapeño is tender. Remove from heat, and stir in sweet potato mixture, black beans, and cilantro. Let cool completely.

Assembly:  Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 16 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. 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 16 pies.