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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 95.1
  • Total Fat: 7.0 g
  • Cholesterol: 14.5 mg
  • Sodium: 122.7 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Natchitoches Meat Pies (baked) calories by ingredient
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Natchitoches Meat Pies (baked)

Submitted by: ECHUCK


John Folse-inspired, traditional Natchitoches meat pie. I made them small for appetizer-sized bites. John Folse-inspired, traditional Natchitoches meat pie. I made them small for appetizer-sized bites.
Number of Servings: 60


    ½ pound ground meat
    ½ pound ground pork
    ½ cup cooking oil
    ½ cup chopped onions
    ½ cup chopped celery
    ¼ cup chopped green bell pepper
    ¼ cup chopped red bell pepper
    1 tbsp diced garlic
    1 Tbsp cajun spices
    2 cups beef stock (see recipe)
    2 9-inch pie shells
    1 egg
    ½ cup water


You can make ahead and freeze. You can also deep fry.


Preheat oven to 400 degrees F. In a heavy-bottomed sauté pan, heat oil over medium high heat. Sauté beef and ground sausage until golden brown, stirring constantly, until all liquid has evaporated. Add onions, celery, bell peppers and garlic. Add cajun spices. Sauté three to five minutes or until vegetables are wilted. This should cook slowly for about one hour, adding chicken stock to mixture to prevent sticking. Remove from heat and allow to cool. Refrigerate and allow 24-hours, if possible, for flavors to meld.

Roll pie dough. Cut circles using biscuit cutter. Spoon a generous portion of the cooked meat mixture into the pie shells. Brush a little egg-wash around the edge of the shell, fold over and press the edges with a fork similar to empanada. Place on a greased cookie sheet or pan. Make small slits in dough to vent steam, egg-wash entire pie and bake 30 mins at 400 degrees.

Serving Size: Makes 60, small meat pies

Number of Servings: 60

Recipe submitted by SparkPeople user ECHUCK.

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