Natchitoches Meat Pies

We've said it so many times...we love a make-ahead, feed-a-crowd, freezer-friendly recipe, and these hand pies do not disappoint. Refrigerated, rolled pie crust work perfectly, and you'll get eight 4-inch pies from each roll. It's a great all-hands-on-deck activity for families. The folding is easy, well, as pie!
Garlic Extra Virgin Olive Oil
1.5 lbs ground beef or a combo of beef and pork
1 bunch green onions, chopped
1 small yellow onion, diced
1 bell pepper, chopped
4 cloves garlic, minced
1 Tbl Boucherie Blend
1 Tbl flour
2 packages refrigerated, rolled pie crusts (4 crusts total)
1 egg and water for an egg wash

In a large skillet over medium heat, drizzle int he Garlic Extra Virgin Olive Oil. Sautee the ground meat until nearly cooked through-about 5 minutes. Add in the green onions, yellow onion, bell pepper, garlic and Boucherie Blend. Continue cooking until all the the liquid has evaporated. Sprinkle on the flour and stir to combine. Set aside to cool fully and, ideally, refrigerate.

Preheat oven to 425°F. Whisk together the egg and water to create an egg wash. Use a rolling pin to roll out the pie crusts just a little to make them a bit thinner. Use a 4" round cutter to cut rounds. Place a scant Tablespoon of filling on one side of the round. Rub a little water around the edges of the round. Fold over the filling and press the edges together to make a half moon. Use the tines of a fork to crimp the edges. Poke the top a couple of times with the fork to make air holes. Brush with egg wash and bake for 7-10 mins or until golden brown and flaky. We love our Alabama Sauce for dipping! 

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