Louisiana/Natchitoches Meat Pie Recipe
I want to make a traditional Louisiana meat pie and wanted to know if any one has great recipe for this. Is there a difference between Natchitoches meat pies to other areas of Louisiana? Thanks.
I have some recipes in cookbooks--and notebooks of my own--but they are not at hand just now. I will say that the common wisdom, the ordinary claptrap, the absurb assertion is that the Natchitoches Meat Pie is superior to all others and, further, that Jimmy Lasyone's is the best of that lot.
In this case, the common wisdom and claptrap is true. Jimmy has thrown out the recipe but there is some technique involved. I strongly advise you to practice before setting sail. (BTW, I would not try to make the dough...I just buy Jimmy' stuff frozen and bring it home. Still not-as-good as it is at the Home Office but, well, we make do....
Natchitoches meat pies are pretty much the only traditional meat pies in LA. The NMP is essentially an overgrown empanada, as Natchitoches sits at the edge of French colonial Louisiana, on the border with Spanish holdings. To the south, you'll find crawfish pies, which used to be open-faced & baked, but have recently expanded to include the fold-over, fried form typical to Natchitoches meat pies.
The classic dough is made with shortening, egg, self-rising flour, and a little liquid, mixed to a soft biscuit texture & rolled thin. Cut out circles of dough, put filling in the middle, fold over & cook. I bake MPs, but they're usually fried. Homemade ones are more tender & delicate than the frozen, storebought ones.
The filling is very simple: 1/2 ground beef, 1/2 ground pork, browned with nothing more than garlic, red pepper, salt, and LOTS of green onions. Some variations call for chopped yellow onions, but most don't stray much beyond the basic formula.
If you need a written recipe, see "Cane River Cuisine", Natchitoches' community cookbook. It opens with two recipes for meat pies.
re: Hungry Celeste
I'm glad tyou chimes in--I figured you'd have it at hand or off the top of your head. I sahould clarify when I said Jimmy "threw it out" ..what I meant was that he threw the recipe "out there" as in "to the public."
I've seen those fold over crawfish pies in Acadian in recent years and I guess they are convenient. I never saw too many meat piesfor sale below, say, Turkey Creek but Miss Patti at Rice City Liquor used to have them and I'd get a few when I got tamales
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Thanks everyone I have been craving meat pies since my recent trip to New Orleans. The French Quarter Market I thought I had a great meat.
Having moved from Natchitoches to Texas, after twenty-five year, I've eaten lots of meat pies. In fact, there are better meat pie recipes in the town of Natchitoches than the one at Lasyone's. But, if you can find his original recipe, don't throw it away....
But, whatever you do, don't purchase the commercial version from Natchitoches. The crust of a meat pie is supposed to be one of it's outstanding features, and the Natchitoches Meat Pie Company hasn't figured that out... Just me.