Natchitoches Meat Pies
This is a recipe to make a HUGE batch of pies. I like to put a ton in the freezer so this recipe is a doubled one. It’s enough for 20-22 pies.
Natchitoches Meat Pies
This is a recipe to make a HUGE batch of pies. I like to put a ton in the freezer so this recipe is a doubled one. It’s enough for 20-22 pies.
Cooking Instructions
- 1
In a large pan, place ground chuck, ground pork, onions, and seasonings. Cook until browned and then drain. Set aside.
- 2
Mix dry ingredients for crust.
- 3
Cut in shortening. Mix in milk and eggs.
- 4
Put some flour down on a flat surface and roll out the dough. You don’t want it to be too thick or thin. Too thin and it will tear while folding the pies over. Too thick and there will be too much crust to filling ratio. Work with it and you’ll know when it’s right.
- 5
Pick something circular and place it on the dough to trace around. I use one of my kid sized plates. It’s maybe 7-8” across. Now you’re ready to fill the crust circle with filling.
- 6
Place meet filling in a crescent shape inside the crust circle. Careful not to get it around the edges or the oils will make it hard for edges to seal.
- 7
Fold the crust circle over in half and crimp the edges closed with fork prongs.
- 8
To cook, place on a greased baking sheet and coat the top in melted butter. Cook for 22-25 minutes at 350 degrees in the oven.
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