She Strengthens

A Taste of Louisiana: Spicy Meat Pies

Natchitoches, Louisiana, is renowned for its dazzling Christmas light displays, but it’s also famous for its mouth-watering meat pies. These savory treats are a staple at festivals, backyard barbecues, and parties, and for good reason. The perfect blend of spicy seasonings, chiles, onions, and beef creates an unforgettable snack that’s both salty and fried to perfection.

What Makes Meat Pies So Special?

Meat pies are an ideal snack for social gatherings because they’re easy to eat while standing and don’t require any utensils or plates. Plus, they’re just as delicious the next day, cold and straight from the fridge. And, unlike crawfish pies, which are seasonal, meat pies can be enjoyed all year round.

A Word of Caution

Be warned: these pies are addictive! It’s easy to devour more than your stomach can handle, so be sure to pace yourself.

Getting Started

Before you begin, make sure you have a deep-frying/candy thermometer on hand. You’ll also need to prepare the Meat Pie Dough ahead of time (see Game Plan below).

Game Plan

• Prepare the Meat Pie Dough according to the recipe.
• Make the filling (see instructions below).

Yield: Approximately 16 pies

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound ground beef (not lean)
• 1 tablespoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground white pepper
• 4 plum tomatoes, diced
• 1 small yellow onion, finely chopped
• 1 green bell pepper, cored, seeded, and finely chopped
• 1 medium jalapeño pepper, cored, seeded, and finely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 bunch scallions (green and white parts), thinly sliced (about 1/2 cup)
• 5 dashes Louisiana hot sauce
• Meat Pie Dough, chilled
• 1 large egg, lightly beaten
• Vegetable oil, for frying

Instructions:

Step 1: Prepare the Filling

Heat 2 tablespoons of vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the ground beef, salt, paprika, cayenne pepper, chili powder, cumin, black pepper, and white pepper. Cook, breaking up the meat with a metal spatula, for about 5-8 minutes, or until lightly browned.

Add the diced tomatoes, chopped onion, bell pepper, jalapeño, bay leaves, dried thyme, and Worcestershire sauce. Cook, stirring occasionally, for an additional 5-10 minutes, or until the juices have evaporated and the vegetables are tender.

Dust the flour over the meat mixture and add the water, stirring to combine. Remove and discard the bay leaves. Stir in the scallions and hot sauce, then transfer the mixture to a baking pan to cool for 20 minutes at room temperature. Refrigerate until completely cooled, at least 15 minutes more.

Step 2: Assemble and Fry the Pies

Heat the oven to 200°F and line two baking sheets with parchment paper and a dusting of flour. Divide the chilled dough into four even sections. Roll out the first section to about 1/8 inch thickness. Cut out circles using a 4-inch biscuit cutter or similar-sized bowl or jar lid. Save the scraps for rerolling.

Lightly brush the outer edges of each circle with beaten egg. Place 2 1/2 tablespoons of filling in the center of each round. Fold the circle over the filling to form a half circle, pressing the edges together with the back of a fork to seal the pie.

Transfer the pies to the prepared baking sheet and repeat the process with the remaining dough sections. When you fill a baking sheet, refrigerate for at least 30 minutes to firm up the dough. You can also freeze the uncooked pies.

To fry the pies, heat 2 1/2 inches of oil in a large cast iron skillet or Dutch oven to 350°F on a deep-frying/candy thermometer. Fry the chilled pies in batches of four or five at a time, cooking for about 8 minutes, or until golden. Transfer the cooked pies to a baking sheet lined with paper towels or newspaper, and keep warm in the oven while frying the remaining pies.