Louisiana Fried Meat Pies with Cajun Tartar Sauce (Natchitoches Pies)

Louisiana Fried Meat Pies with Cajun Tartar Sauce (Natchitoches Pies)

Ready in 45 minutes

Empanadas, which are elaborate Spanish turnovers filled with chopped meat, usually beef, chopped fruit such as peaches or raisins, vegetables, olives and sometimes hard-boiled eggs, have long been a specialty of Galicia in the northwest area of Spain. Natchitoches, La., is known for its meat pies, which are turnovers filled with ground meat and seasonings.

"This was very good. It was simliar to a meat pie I had at a local festival growing up. Next time I am going to try adding potatoes and cheese to it. Thank you for posting!"

- pepperstewart

Top-ranked recipe named "Louisiana Fried Meat Pies with Cajun Tartar Sauce (Natchitoches Pies)"

5 avg, 3 review(s) 100% would make again

Ingredients

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1 teaspoon vegetable oil
1 pound lean ground beef
1/2 pound ground pork
1 onion; finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons minced garlic
1 tablespoon flour
1 cup water
1/4 cup green onion; sliced thin
For the Pastry
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons shortening
1 egg
3/4 cup milk
egg wash; (1 egg beaten with 2 tablespoons water)
vegetable oil; (for frying)
Cajun Tartar Sauce
1 large Egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onions
1/2 cup vegetable oil
1/2 cup olive oil
1/4 teaspoon cayenne
1 tablespoon creole mustard
1 teaspoon salt

Original recipe makes 12 Servings

Servings  

Preparation

In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes.

Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutres. Add the garlic and cook for 2 to 3 minutes.

Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add green onions. Mix well and let cool.

In a mixing bowl, sift together flour, salt and baking powder. Cut in the shortening until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.

Pinch off a medium size ball of dough. Roll out ball of dough on lightly floured surface until you get approximately 5 inch cirlce. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.

Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the pies, in batches, until golden. Drain on paper towels and serve immediately.

Instructions for Cajun Tartar Sauce:.

Place the egg, garlic, lemon juice, parsley and green onions in a food processor and process for about 15 seconds until pureed. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard and salt.

Notes

Right out of Natchitoches, Louisiana.

Credits

Added on Award Medal
Calories Per Serving: 406 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Lived in Louisiana forever and had these so many times and this recipe makes an awesome meat pie! Thanks for sharing. Will def. Be making again soon!
beece 5 months ago
It was a hit in my house of 4 picky daughters. Thanks
atarah81 8 months ago
This was very good. It was simliar to a meat pie I had at a local festival growing up. Next time I am going to try adding potatoes and cheese to it. Thank you for posting!
pepperstewart 1 year ago
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