📝 About This Recipe
Hailing from the oldest settlement in the Louisiana Purchase, these iconic hand pies are a soulful blend of savory ground beef, pork, and the 'holy trinity' of Cajun aromatics. Enclosed in a flaky, golden-brown crust, each bite offers a perfect balance of spice and comfort that has made Natchitoches a culinary destination. These pies are more than just a snack; they are a centuries-old tradition of portable, flavor-packed craftsmanship.
🥗 Ingredients
The Savory Filling
- 1 pound Ground Beef (80/20 lean to fat ratio for moisture)
- 1 pound Ground Pork (adds essential richness)
- 1 cup Yellow Onion (finely minced)
- 1/2 cup Bell Pepper (finely minced)
- 1/2 cup Green Onions (thinly sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons All-Purpose Flour (to bind the filling)
- 1/4 cup Beef Broth (low sodium)
The Spice Blend
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat level)
The Signature Crust
- 4 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Shortening (chilled and cubed)
- 1 Egg (beaten)
- 1 cup Whole Milk (cold)
- 1 quart Peanut or Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
In a large heavy skillet or Dutch oven over medium-high heat, combine the ground beef and ground pork. Cook until browned, breaking the meat into very fine crumbles with a wooden spoon.
-
2
Once the meat is browned, drain off most of the excess fat, leaving about 1 tablespoon in the pan. Add the onion, bell pepper, and garlic to the meat.
-
3
Sauté the vegetables with the meat for 5-7 minutes until they are soft and translucent. Stir in the green onions.
-
4
Sprinkle the 2 tablespoons of flour over the meat mixture and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the beef broth and stir until the mixture is thickened but still moist. Season with salt, black pepper, and cayenne.
-
5
Remove the filling from heat and let it cool completely. For the best results, refrigerate the filling for at least an hour; a cold filling makes the pies easier to assemble.
-
6
To make the dough, sift the flour, baking powder, and salt into a large bowl. Use a pastry cutter or your fingers to work the shortening into the flour until it resembles coarse crumbs.
-
7
In a small bowl, whisk together the egg and milk. Gradually add this to the flour mixture, stirring until a dough forms. Do not overwork the dough.
-
8
Turn the dough onto a lightly floured surface and knead briefly. Divide the dough into 12-15 equal-sized balls (roughly the size of a large lime).
-
9
Roll each ball into a thin 5 or 6-inch circle. Place about 2-3 tablespoons of the cooled meat filling in the center of each circle.
-
10
Moisten the edges of the dough with a little water, fold the dough over to create a half-moon shape, and press the edges firmly to seal. Use the tines of a fork to crimp the edges securely.
-
11
Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
-
12
Fry the pies 2 or 3 at a time for about 3-5 minutes, turning once, until they are a deep golden brown. Drain on paper towels.
-
13
Serve warm and enjoy the crispy, savory goodness of Louisiana.
💡 Chef's Tips
Ensure the meat filling is completely cooled before assembling, otherwise the steam will make the dough soggy and hard to seal. When browning the meat, try to get the crumbles as small as possible for a uniform texture inside the pie. If you prefer a baked version, brush the pies with an egg wash and bake at 375°F for 20-25 minutes until golden. You can prepare the filling a day in advance to let the spices meld and intensify. Don't overfill the pies! If they are too full, they will burst open during the frying process.
🍽️ Serving Suggestions
Serve with a side of spicy Remoulade sauce for dipping. Pair with a cold glass of sweetened iced tea or a local Louisiana craft lager. Accompany with a side of vinegar-based coleslaw to cut through the richness of the fried pastry. Serve as part of a Southern brunch alongside cheese grits and fresh fruit. Pack them for a picnic; they are just as delicious at room temperature as they are hot.