Flaky pie crust filled with a savory beef filling and deep fried to a beautiful golden brown. These Meat Pies are easy to make and just as good as the ones you'll find at your county fair. Perfect for parties, snacking and freezer friendly.
My husband is often the inspiration behind the meals I make, and these homemade meat pies are no exception. They're one of his all-time favorites and a nostalgic nod to the famous Natchitoches meat pies sold at our local county fair each year.
Meat pies are a beloved southern tradition—especially in areas close to Louisiana where they originated—and they’ve definitely earned their place in our family recipe box. Whether or not they’re as well known in other parts of the country, around here, they're kind of a big deal.
Since making them the first time, these from-scratch meat pies have become a family favorite. I love cooking up a big batch to freeze for easy lunches, quick appetizers, or game day snacks. The golden, flaky crust fries up perfectly, and while we use all beef in our filling, you can go the more traditional route and add pork too.
How to Make Meat Pies
Want a little heat? Add cayenne or red pepper flakes and serve them with your favorite hot sauce for a spicy twist. This savory meat pie recipe is a must-try if you're craving a cozy, flavorful fried treat made with simple ingredients.
STEP 1
Make the filling. Combine the meat, seasonings, peppers and onions in a large skillet and cook over medium heat. When the meat is cooked through add in the minced garlic. Cook for 30 seconds then remove from the heat and strain off the grease. Add the meat back to the pan, stir in the Worcestershire sauce, flour and milk. Mix until well combined. Continue cooking until the mixture has thickened.
STEP 2
Chill. Place the mixture into a bowl, cover and refrigerate while you make the pastry.
STEP 3
Make the pastry. In a large bowl combine the flour, baking powder and salt. Cut the butter into the flour mixture until it resembles grains. Stir in the eggs and milk and combine until it forms a dough. Knead slightly to form a tighter ball, cover and refrigerate for at least 20 minutes.
STEP 4
Assemble the Meat Pies. Working with half of the dough, place the dough on a lightly floured surface and roll out to ¼" thickness. Cut out circles (I use a bowl, use whatever you can) about 5" in diameter. This makes medium sized meat pies.
STEP 5
Spoon in about 2 heaping tablespoons of cold filling on one side of the dough. Using your finger, spread water all the way around the edges of the pastry. Pick up like a taco, to help pack the meat in, press the edges together. Pinch tightly, place on a parchment lined baking sheet, crimp edges with a fork. Continue with the remaining dough. Pop in the refrigerator to chill for another 10-15 minutes while the oil is heating up.
STEP 6
Fry the meat pies. In a large pot or cast-iron skillet add in about 2" of oil for frying. Heat to 350° F and begin frying. Fry until golden brown on both sides, about 3-4 minutes. Drain on a paper towel lined plate. Continue until you have used all of the meat. Serve with your favorite hot sauce. Enjoy!
💡Expert Tips
1. Use cold butter and milk when making the pastry.
2. Proper chilling is important. Do not rush these steps. Take the time to chill the filling and the pastry dough before assembling and frying the meat pies. Doing this will ensure the pastry dough will hold its shape and not melt (fall apart) when placed in the hot oil.
3. When sealing the pies, use water and make sure to seal the edges shut by pinching the dough. Crimping the edges with a fork will also help seal the dough. If the dough does not seal properly the filling will fall out when the pie is being fried.
4. When folding and pinching the dough pick the dough up and hold it like a taco. Doing this helps the filling stay in while you form and press the edges together.
5. Chill again after assembling the meat pies. The colder the dough is when it is cooked the better it will turn out.
Storage Tips
Store meat pies in an airtight container in the refrigerator for up to 7 days.
Uncooked meat pies can be frozen individually on a parchment lined baking sheet then placed in a freezer bag for up to 4 months. To cook, place in a 375° F oven and bake, flipping halfway through, for 25-30 minutes or until golden brown.
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📖 Recipe
Meat Pies
Ingredients
Filling
- 1 pound ground beef
- ½ large onion small diced
- ½ cup bell peppers small diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons worcestershire sauce
- 2 tablespoons flour
- ¾ cup milk
Pastry Dough
- 4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 large eggs
- 4 ounces butter cold, cubed
- 7 ounces milk
Instructions
- Combine the meat, seasonings, peppers and onions in a large skillet and cook over medium heat. When the meat is cooked through add in the minced garlic. Cook for 30 seconds then remove from the heat and strain off the grease.
- While the meat is straining combine the milk, Worcestershire sauce and flour in a small container, mix well. Add the meat back to the pan (over medium heat) and stir in the milk mixture. Mix until well combined. Continue cooking until the mixture has thickened. 1-2 minutes.
- Remove the meat mixture from the pan, place in a bowl, cover and refrigerate while you make the pastry.
- In a large bowl combine the flour, baking powder and salt. Cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the eggs and milk and combine until it forms a dough. Knead slightly to form a tighter ball, cover and refrigerate for at least 20 minutes.
- Working with half of the dough, place the dough on a lightly floured surface and roll out to ¼" thickness. Cut out circles (I use a bowl, use whatever you can) about 5" in diameter. This makes medium sized meat pies.
- Spoon in about 2 heaping tablespoons of cold filling on one side of the dough. Using your finger, spread water all the way around the edges of the pastry. Pick up like a taco, to help pack the meat in, press the edges together. Pinch tightly, place on a parchment lined baking sheet, crimp edges with a fork. Continue with the remaining dough. Pop in the refrigerator to chill for another 10-15 minutes while the oil is heating up.
- In a large pot or cast-iron skillet add in about 2" of oil for frying. Heat to 350° F and begin frying. Fry until golden brown on both sides, about 3-4 minutes. Drain on a paper towel lined plate and serve with your favorite hot sauce. Enjoy!
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