Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Louisiana Meat Pies
Crescent-shaped pastries crimped with spiced ground beef and pork, fried until burnished and flaky — Natchitoches' pride and a savory snack worth the trip.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Brown the ground meat in a skillet over medium-high heat, breaking it up as it cooks, about 7 minutes; drain excess fat.
- 2
Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes.
- 3
Stir in the Cajun seasoning and flour, cooking for 1 minute, then pour in the beef broth and simmer until thickened, 3 to 4 minutes; let cool.
- 4
Divide the pie dough into rounds, spoon the filling onto one half of each, fold over, and crimp the edges to seal.
- 5
To fry, heat oil to 350 F (175 C) and fry until golden, 3 to 4 minutes per side; to bake, brush with egg wash and bake at 375 F (190 C) for 20 to 25 minutes.
- 6
Let cool slightly before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving905
Calories
38 g
Protein
52 g
Carbs
60 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Louisiana meat pies are strongly associated with Natchitoches, the oldest permanent settlement in the Louisiana Purchase territory, where Cane River Creole cooks folded seasoned ground meat into a pastry pocket and fried it. The dish became so tied to the town that the Natchitoches meat pie was later named Louisiana's official state meat pie.
Listahan note
This version cooks the ground beef and pork filling down until nearly dry before it goes into the pastry, since any excess moisture in the filling turns the dough soggy or causes the pies to burst open in the fryer.
Technique cues
- Cook the beef and pork filling low and slow, breaking it into small crumbles, until most of the liquid has cooked off; a wet filling is the most common reason fried meat pies fall apart.
- Roll the pastry thin enough to fold easily but not so thin it tears under the weight of the filling — a medium thickness holds up best to both folding and frying.
- Crimp the edges firmly with a fork or by hand, then double-check for gaps; a poorly sealed edge lets filling and hot oil mix in the fryer.
- Fry at a moderate, steady oil temperature rather than very hot, so the pastry cooks through to a golden color at the same rate the filling reheats inside.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Louisiana Meat Pies while the main component cooks or chills, so everything lands on the platter at once. This one leans on the vegetable shortening. The fry step is what sets the pace here.
- Make-ahead
- Louisiana Meat Pies can be assembled a few hours ahead and held, covered, until serving. This one leans on the vegetable shortening. The fry step is what sets the pace here.
- Leftover move
- Leftover Louisiana Meat Pies reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the vegetable shortening.
- Cleanup rhythm
- Wash serving dishes for Louisiana Meat Pies promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the vegetable shortening. Plan around the fry; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pastry dough
Structural base
Purpose: Pastry dough defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
ground beef
Main protein or body
Purpose: ground beef gives Louisiana Meat Pies its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
pork
Main protein or body
Purpose: pork gives Louisiana Meat Pies its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Rest the fried pies briefly on a wire rack rather than paper towels alone, so steam escapes from underneath instead of making the bottom crust soggy.
- These pies travel well and reheat decently in a low oven, making them a practical make-ahead item compared to most fried foods.
- A dash of hot sauce on the side is a common regional accompaniment, meant for dipping rather than mixed into the filling itself.
Ingredient swaps
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the vegetable shortening.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the vegetable shortening.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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