Natchitoches Meat Pies are at the top of my list of dinner foods. My kids ask for them, that’s why. When that happens, whatever it is goes on the permanent menu. The pie crust is so flaky and just makes it taste so good. They aren’t hard to make, so give them a try. Thanks to Our Best Bites for sharing these. They are a winner. I changed it a little to fit my family’s taste.
Natchitoches Meat Pies
Prep time
Cook time
Total time
Author: Mandy Bird
Ingredients
- ½ lb. lean ground beef
- ½ lb. ground pork
- 1 onion, chopped
- 5-6 cloves garlic, minced
- Season Salt to taste
- Tabasco sauce to taste (start with about ¼ tsp.)
- 1 (14 oz) can beef broth
- 2 potatoes, cut into small cubes, boiled till soft but not mushy
- 1 (4 oz.) can diced green chiles
- Shredded Cheddar Cheese
- Pie Crust, tripled (or use store bought, already made)
- 1 egg
- ¼ c. cold water
Directions
- In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces.
- When it's about halfway cooked, drain excess fat (if necessary) and then add onion and garlic; cook until tender and onions are translucent.
- Add Seasoned Salt and ¼ tsp. Tabasco; stir.
- Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Seasoned Salt and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie.
- Add the potatoes and green chiles; heat through. You can refrigerate this mixture for 3-4 days before baking the pies.
- Prepare pie crust and roll the entire ball onto a floured surface.
- For large (meal-sized) pies, I use a bowl that's about 6" across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough.
- Place about ¼ c. of the meat mixture and some cheese onto one half of the dough circle, keeping about a ½"-1" margin from the edges. Fold the other side over and gently pinch the edges shut. If you can't get the edges to stay shut, get your finger wet and run it along the edges before sealing.
- Preheat oven to 400 and spray a baking sheet with non-stick cooking spray. Place prepared pies onto your baking sheet.
- In a small bowl, whisk together egg and cold water and brush over the pies.
- Bake 25-30 minutes or until golden brown.
- You can also fry these if you want. A few minutes on each side until golden.
Notes
FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and add the egg wash before baking. Bake them for an extra 15-20 minutes. Or you can bake them and re-heat them up in the oven or microwave, whatever suits your needs better.
FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and add the egg wash before baking. Bake them for an extra 15-20 minutes. Or you can bake them and re-heat them up in the oven or microwave, whatever suits your needs better.
P.S. I updated the photos. I hated the old ones. See?
The meat pie looks good. Great for tea-time snack! I have an award for you. We may just recently discovered each other's site, but I think you have a lovely blog. Please do drop by to pick it up when you can. Have a nice day!
My husband would love you for this post. He may even divorce me for you Mandy. He has been asking me to make Natchitches Meat Pies for a long time. I will give these a try.
My husband would love these. He has been hounding me to make Natchitoches Meat Pies for a long time. Thank you for sharing the recipe.
Interesting . . . concept sounds very similar to my family's traditional Canadian Pork Pie, but with a different flair. I am going to try your version as I like the ingredient combination. Thanks!
I am just wondering how many potatoes go into this recipe?
I used two good sized potatoes.