Meat Pies

8
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"Also known as Natchitoches meat pie, this is a Louisiana specialty that’s similar to an empanada. Traditionally, it’s filled with ground beef, pork, bell peppers, and a mix of spices. Makes 8 pies"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (294.6 g)
  • Calories 350.4
  • Total Fat - 21.6 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 124.2 mg
  • Sodium - 767.4 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 1 g
  • Sugars - 1.8 g
  • Protein - 32.8 g
  • Calcium - 39.3 mg
  • Iron - 3.1 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Heat some oil in a heavy-bottomed sauté pan over medium-high heat. Sauté beef and pork until browned, stirring constantly, until all liquid has evaporated. Add onions, celery, bell peppers, and garlic to the pan and cook for another 3 to 5 minutes or until vegetables are softened. Continue to cook meat and pepper mixture for about one hour, adding beef stock as needed to prevent sticking. Season with salt and pepper to taste. Remove pan from heat and let cool.

Step 3

Roll pie dough into circles and cut each in half. Spoon a generous portion of the cooked meat mixture onto the pie crust. Whisk together the egg and water, then brush around around the edge of the shell, fold over and press the edges with a fork. Place on a greased baking sheet, make a few small slits in the dough to vent steam, and brush pie with more egg-wash. Bake for 30 minutes at 400 degrees Fahrenheit, or deep-fry the pies if you prefer.

Tips & Variations


No special items needed.

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