Natchitoches Meat Pies (4)
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Introducing Natchitoches' very own meat pies! Natchitoches, in Central Louisiana, is the oldest settlement in the Louisiana Purchase and the origin of these pies predates the Civil War. This traditional recipe is filled with ground beef, ground pork, onion, and special seasonings and then sealed in a crescent shaped crust. Either bake or deep fry! 4 per box. 4 oz per pie
*KEEP FROZEN UNTIL READY TO COOK*
INGREDIENTS: BEEF, PORK, ALL PURPOSE FLOUR ( bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, pie shortening ( palm oil and soybean oil, mono and diglycrides added), water onions, all purpose flour ( bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), onions, seasoning ( salt garlic, crushed red pepper, parlsey, grounded red pepper), eggs ( whole eggs, citric acid, water ( added as a carrier to citric acid), citric acid added to preserve color), salt sweet dairy whey.
ALLERGENS: soy, milk, wheat, eggs
Cooking Instructions: BAKING: PRe-heat oven to 350 degrees. Spray baking sheet with cooking spray, and for best results add a thin layer of butter to pies. Bake for about 25 minutes or until light golden brown. FRYING: Heat oil to 350-375 degrees. Place pies into hot oil for about 8 minutes (5 minutes for Mini pies).
The meat pies were really good and had plenty of filling. I baked them, I believe they would be better deep fried. I will order again and try deep frying next time.
I&#39;m so happy to have a boyhood memory of meat pies at the pecan festival.
The flavor of the meat stuffing was awesome! I only gave it a 4 star because there was too much crust.
I love these meat pies!