The city of Natchitoches in northern Louisiana (named after the Natchitoches Indian tribe, pronounced NAK-uh-tush) offers a regional delicacy popular since the late 1700's - the Natchitoches meat pie.
Louisiana recognized the Natchitoches meat pie as the official state meat pie in 2003. The original Louisiana meat pie is believed to have been developed by the Natchitoches Indians and improved upon by the Spanish.
One of the official state foods of Louisiana, the Natchitoches meat pie is the best known regional delicacy of North Louisiana. Ingredients include
ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of peanut oil's
high smoking temperature.
The Natchitoches meat pie is a
regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana.
Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil's high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana.
It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne.
1 teaspoon shortening
1 pound ground meat
1 pound ground pork meat 1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper to taste
1 tablespoon flour
1 quart plain flour
2 teaspoons salt 1 teaspoon baking powder
1/2 cup shortening + 1 T
1 cup milk
Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin,. Cut into rounds using a saucer as a guide. To assemble:
Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.
Mrs. L.J. Melder
The law designating the Natchitoches Meat Pie as the official Louisiana state meat pie is found in the Louisiana Statutes, Title 49, Section RS 49:170.9
TITLE 49 - State administration
RS 49:170.9 - State meat pie
Universal Citation: LA Rev Stat § 49:170.9
§170.9. State meat pie
There shall be an official state meat pie. The official state meat pie shall be the Natchitoches Meat Pie. Its use on official documents of the state and with the insignia of the state is hereby authorized.
Acts 2003, No. 607, §1