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 my inspiration a lot when it comes to cooking. I love making his favorite dishes, from scratch at home. These meat pies have been a favorite of his for years. They are usually the sole reason he ventures out to our county fair each year. There is and has always been (as long as I can remember) the same lady selling her famous Natchitoches meat pies, and he loves them. I’m not sure if these meat pies are as popular up north, or in other areas of the south, as they are here. Maybe it is just because we live so close to Louisiana where they originated from. They are kind of a big deal around here.
Since making these the first time they have become a family favorite, that is always a nice to have. I like to make them in big batches and keep some in the freezer for quick appetizers or lunches. We serve them with our favorite spicy hot sauce for a delicious fried treat. You can certainly make the filling spicy by adding extra red pepper flakes or even cayenne pepper.
Most authentic Natchitoches meat pies are made with both beef and pork in the filling. We prefer to use all beef for the filling, but feel free to use both meats. The pie dough used in this recipe is absolutely delicious and perfect for frying. It is also good for making fruit hand pies.
Tips for Making Meat Pies
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.
How to Make Meat Pies
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.
Chill. Place the mixture into a bowl, cover and refrigerate while you make the pastry.
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.
Assemble the Meat Pies. Working with half of the dough, place the dough on a lightly floured surface and roll out to 1/4″ 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.
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 and serve with your favorite hot sauce. Enjoy!
Storing Meat Pies
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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Meat Pies
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.
Ingredients
Filling
Pastry Dough
Instructions
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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.
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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 and stir in the milk mixture. Mix until well combined. Continue cooking until the mixture has thickened. 1-2 minutes.
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Remove the meat mixture from the pan, place in a bowl, cover and refrigerate while you make the pastry.
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Pastry Dough
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.
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Assembly
Working with half of the dough, place the dough on a lightly floured surface and roll out to 1/4" 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.
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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 and serve with your favorite hot sauce. Enjoy!
Note
This delicious recipe was adapted from Authentic Natchitoches Meat Pie - SmartyPantsKitchen
