Natchitoches Mini Meat Pies (12)
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Natchitoches mini meat pies! Natchitoches, in Central Louisiana, is the oldest settlement in the Louisiana Purchase. The origin of these pies predates the Civil War. This traditional recipe is filled with ground beef, ground pork, onions, and special seasonings and then sealed in a crescent shaped crust. Either bake or deep fry. Perfect appetizers! 12 per box. 1.25oz 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).
Although I only received 11 in the box instead of 12, I really enjoyed these little pies. They could use a little more seasoning, but as far as the spiciness level, they were perfect. Lots of meat!