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“Shaped like a half-circle, its edges delicately NATCHITOCHES MEAT PIES
fluted and crimped with the tines of a fork

the Natchitoches Meat Pie, sizzling hot and Meat pie filling Meat pie filling
1 tsp. shortening Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to
spicy with seasoning, is a dish very popular
1 lb. ground beef taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and
with visitors.” 1 lb. ground pork meat
vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.
“Nack-A-Tish” -The Natchitoches Times, March 1953 1 bunch green onions, chopped
1 pod garlic, minced
Meat pie crust
1 bell pepper, chopped
1 medium onion, chopped Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry
Salt, black pepper and red pepper ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into

to taste rounds using a saucer as a guide.
1 tsp. flour
OLDEST CITY To assemble, place a large tablespoon of prepared (completely cooled) meat along edge and
Meat pie crust
halfway in the center of round dough. Fold the other half over, making edges meet and seal with
1 quart plain flour
water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot.
2 tsp. salt
Makes approximately 18.
1 tsp. baking powder
½ cup + 1 tbsp. shortening
2 eggs Recipe courtesy of Mrs. L.J. Melder, Natchitoches, LA

1 cup milk

NATCHITOCHES

Celebrate, discover and explore Louisiana’s oldest city! Shop along one of the top Five Most
Romantic Main Streets in America and feast on a famous Natchitoches meat pie!
800-259-1714 • www.Natchitoches.com 800-259-1714 | Natchitoches.com

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