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NATCHITOCHES MEAT PIES

Meat pie filling Serves approximately 18
1 tsp. shortening
1 lb. ground beef Meat pie filling

1 lb. ground pork meat Melt shortening in heavy pot. Add
1 bunch green onions, chopped meat. Cook until pink is gone. Add veg-
1 pod garlic, minced etables and season to taste. (Season
1 bell pepper, chopped well, as meat will lose seasoning during
1 medium onion, chopped frying.) When meat is completely done
Salt, black pepper and red pepper and vegetables glazed, remove from
to taste heat and drain excess liquid. Stir in
1 tsp. flour 1 tbsp. flour.

Meat pie crust
Meat pie crust
Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry
1 qt. plain flour
ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds
2 tsp. salt
using a saucer as a guide.
1 tsp. baking powder
½ cup + 1 tbsp. shortening
To assemble, place a large tbsp. of prepared (completely cooled) meat along edge and
2 eggs
halfway in the center of round dough. Fold the other half over, making edges meet and seal with
1 cup milk
water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot.

Recipe courtesy of Mrs. L.J. Melder, Natchitoches, LA

NATCHITOCHES

Established in 1714, Natchitoches (pronounced “Nak-a-tish”) is the oldest permanent
settlement in the Louisiana Purchase and a one-of-a-kind community full of culture, history,
recreation, architecture, dining, shopping and more!
800-259-1714 | Natchitoches.com
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