The Natchitoches Meat Pie (pronounced “Nack-a-tish”) is an icon of Louisiana, similar to empanadas, traditionally stuffed with a mix of beef and pork and then fried. My version is a lighter one made in an air fryer.
Its history is fascinating because it encapsulates over 300 years of cultural exchanges in Louisiana.
It all began in 1714, when Natchitoches (pronounced Nack-a-tish) was founded as the oldest permanent settlement in Louisiana.
The recipe is the result of a unique blend:
Spanish Influence: Many historians believe it stems from the empanadas introduced by the Spanish soldiers from the nearby outpost of Los Adaes.
French Influence: The settlers brought the tradition of meat pies (like the tourtière Franco-Canadian) and the use of wheat flour, which was a luxury ingredient imported from Europe at the time.
Native and Creole Roots: The local Natchitoches tribes already had dishes based on meat and corn, while the Creole community perfected the spice mix and introduced frying in lard, making the dish what we know today.
For centuries, these meat pies have been sold as street food.
The street vendors: In the 19th century, young vendors (especially from the African American community) roamed the streets shouting “Hotta meat pies!” selling them for a few cents as a quick snack.
Global Fame: It was only in 1967, with the opening of the famous Lasyone’s Meat Pie Kitchen, that the dish left home kitchens to become a national celebrity, attracting international press attention.
Official Recognition: In 2003, the Louisiana government officially declared the Natchitoches Meat Pie as the official “State Meat Pie”.
Today, every September, the town celebrates its culinary pride with the Natchitoches Meat Pie Festival, featuring cooking competitions and live music.
Traditionally, Natchitoches meat pies are considered a “self-sufficient” finger food: the filling is so flavorful and moist that in Louisiana they are often eaten on their own, freshly fried and wrapped in a paper napkin, but I served them with tartar sauce.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Air Frying
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 2.2 lbs flour
- to taste salt
- 1 teaspoon nutritional yeast
- 2 eggs
- 4.6 oz lard
- 1 cup milk
- to taste vegetable oil (for air frying)
- 1 teaspoon lard
- 32 oz ground beef and pork
- 1 onion
- 1 green bell pepper
- 1 clove garlic (minced)
- 1 tablespoon flour
- to taste green onions (chopped)
- to taste salt and pepper
Tools
You can purchase the air fryer also directly on the COSORI website with a 15% discount by clicking on the link.
- 1 Air Fryer
- 1 oil spray
Steps
The Filling: Heat the lard in a heavy pot. Add the meats and cook until no longer pink. Add the vegetables (onion, bell pepper, garlic, green onions) and season generously. When the meat is cooked and the vegetables are wilted, drain the excess fat and stir in the tablespoon of flour. Let cool completely.
The Dough: Sift the flour with the salt and yeast. Work the lard into the flour until the mixture becomes sandy. In a separate bowl, beat the eggs with the milk and gradually add them to the flour until you get an elastic consistency, easy to roll out.Assembly: Roll out the dough very thin. Cut out circles about 5 inches in diameter. Place a generous spoonful of filling in the center of each circle.
Sealing: Lightly moisten the edges with water or beaten egg, fold the dough into a half-moon shape and seal well by pressing the edges with the tines of a fork.
Spray with oil.Temperature: Set the fryer to 356°F
Time: Cook for about 15-18 minutes. If you want them darker and crispier, you can go up to 20 minutes or increase to 374°F just for the last 2-3 minutes.
Flipping: Halfway through cooking (after about 8-10 minutes), flip the meat pies to ensure the base gets golden and doesn’t remain soggy
FAQ (Questions and Answers)
Is the crust similar to puff pastry?
No, it is not a true puff pastry, but rather a cross between a shortcrust pastry and a soft dough for empanadas.
Here are the main differences:
Texture: While puff pastry consists of hundreds of thin layers created by butter, the crust of the Natchitoches pie is denser and crumbly. Thanks to the use of yeast and milk, it tends to puff up slightly during frying, becoming tender inside and crispy outside.
Ingredients: Unlike classic puff pastry, this dough contains eggs and milk, which make it more elastic and easy to handle to seal the filling without breaking.
Usage: If you’re short on time, many people use frozen puff pastry as a shortcut, but the result will be much more airy and greasy than the original. The authentic version should be sturdy enough to be eaten with hands without crumbling everywhere.
If you want a professional result, I recommend using lard instead of butter: it is the secret to achieving that typical “flaky” yet durable texture typical of the Southern United States.
