Natchitoches Meat Pies.

Last week, I happened upon a copy of the cookbook "Cane River Cuisine" in a local antique shop. It was produced by the Service League of Natchitoches, Louisiana back in 1974. My copy was from the fifth printing in 1983. It is seemingly out of print now, but much sought after. I found it for sale on Amazon & Ebay for around $80. I felt much better about the $10 that I paid. Natchitoches is famous for "meat pies," and although I have not had the pleasure of having one, I've heard a lot about them. They even have a Meat Pie Festival, which is going on THIS WEEKEND! I wish that I had known sooner....... Anyway, the official recipe of the festival is from this cookbook. Here's another blogger's take on the matter, complete with a photo.

Natchitoches Meat Pies

Meat Pie Filling

1 teaspoon shortening
1 pound ground beef
1 pound ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper, to taste
1 tablespoon flour

Meat Pie Crust

1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening + 1 T
1 cup milk


Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.

Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper
consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble:

Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.

Mrs.
L.J. Melder