Natchitoches (Louisiana Meat Pie)

Natchitoches, pronounced "Nack-uh-dish" is a meat pie that originated in the city of the same name near the Texas border in Louisiana. I was determined to mix up our dinner menu this week after being stuck in a rut for a little bit, and found this recipe and it sounded good. The original recipe did call for the meat pies to be deep fried but we don't typically fry things so we opted to bake them instead.

It's a simple recipe and one of the great things is you can make all the ingredients and freeze them to be served later.

Filling for Natchitoches

1 lb ground beef

1 onion, chopped fine

1 green bell pepper, minced

6 scallions, minced

3 garlic cloves, minced

2 tablespoons all purpose flour

1 cup chicken broth

Mix all ingredients and set aside until dough is ready.

Dough

2 cups all purpose flour

1 tsp salt

1/2 tsp baking powder

4 tablespoons butter (or vegetable shortening)

1/2 cup chicken broth

1 large egg lightly beaten

Mix flour, salt and baking powder in stand alone mixer (or food processor if yours is big enough). 

Add butter/shortening and mix until it resembles coarse cornmeal.

Add broth and egg until dough just comes together

Transfer dough to lightly floured surface and knead until dough forms smooth ball (about 20 seconds)

At this point you can refrigerate the dough if wanted, or work with it immediately

You can choose to make individual meat pies or a large one. 

Roll dough out and place meat filling in middle. 

Seal meat pies and make sure to cut slits in the top before placing in the oven

Bake at 350 for 50 minutes.

***You can make them and then wrap in foil and place in freezer before cooking to be eaten later.