I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting. I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana. I didn’t like that it was fried though and converted it to a baked version. For lack of a better definition this is a Cajun empanada 😀
NATCHITOCHES MEAT PIES
4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth
- Brown ground beef and pork until cooked through. Drain.
- In the same pan brown bacon over medium heat until crisp.
- Remove bacon to drain on paper toweling.
- Whisk in flour to bacon grease making a roux.
- Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
- Add beef and pork in. Simmer 5-10 minutes to meld flavors.
- Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.
4 cups flour 2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth
- Whisk together the flour, salt and baking powder together in food processor.
- Add shortening and pulse to a cornmeal texture.
- Add eggs and broth JUST until dough comes together.
- Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
- Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
- Roll out each piece to a thin circle.
- Fill each about half full.
- Fold over and crimp edges with fork tines to seal.
- Place on a silicone lined baking sheet.
- Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
Serve with Salsa, sour cream, chopped olives and chopped green onions.
- I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
- I also like to add a sprinkly of shredded cheese to the inside and garnish.