Authentic New Orleans Meat Pies: A Jazz Fest Favorite

When you think of New Orleans Jazz & Heritage Festival, you picture vibrant music, colorful crowds, and, of course, mouthwatering food. Among the stars of the fest are Natchitoches-style meat pies—flaky, crescent-shaped pastries stuffed with a spicy, savory blend of meats and seasonings that scream Louisiana. These handheld delights, with roots in Northern Louisiana, have become a beloved staple across the state, especially at Jazz Fest. Whether you’re reminiscing about the festival or craving a taste of the Big Easy, this recipe will guide you through making authentic New Orleans meat pies at home.

With a few key ingredients and some Cajun flair, you’ll be frying up pies that rival those from the festival food stalls. And to make it even easier, grab your meat pies and seasonings from Creole.net to bring that authentic Louisiana flavor straight to your kitchen. Laissez les bons temps rouler, y’all!

Ingredients

For the Filling:

• ½ pound ground beef
• ½ pound ground pork
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Slap Ya Mama Original Blend Cajun Seasoning – Adds that authentic Cajun kick
• ½ teaspoon Louisiana Fish Fry Cayenne Pepper – For a spicy bite
• ½ teaspoon Ragin’ Cajun Y’all Purpose Seasoning – A versatile flavor boost
• 1 tablespoon all-purpose flour
• ¼ cup beef broth
• 1 tablespoon Crystal Worcestershire Sauce – For rich umami depth
• Salt and black pepper to taste

For the Dough:

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup vegetable shortening or lard
• ½ cup cold water
• 1 egg, beaten (for egg wash)

For Frying:

• 4 cups vegetable oil (peanut oil preferred for authentic flavor)

For Serving:

• Louisiana Fish Fry Remoulade Sauce – Perfect for dipping
• Crystal Hot Sauce – For an extra zing

Instructions

Step 1: Prepare the Filling

1. In a large skillet over medium heat, cook ground beef and pork until browned, breaking it up with a spoon (about 8-10 minutes).
2. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are soft, about 5 minutes.
3. Stir in Slap Ya Mama Cajun Seasoning, Louisiana Fish Fry Cayenne Pepper, and Ragin’ Cajun Y’all Purpose Seasoning. Cook for 1 minute to release the flavors.
4. Sprinkle flour over the mixture and stir to combine. Add beef broth and Crystal Worcestershire Sauce, stirring until thickened, about 2 minutes.
5. Season with salt and black pepper to taste. Remove from heat and let cool completely (refrigerate overnight for best flavor melding).

Step 2: Make the Dough

1. In a large bowl, mix flour and salt. Cut in shortening with a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Gradually add cold water, mixing until a dough forms. Knead lightly until smooth.
3. Divide dough into 12 equal portions and shape into balls. Cover and refrigerate for 30 minutes.

Step 3: Assemble the Meat Pies

1. On a floured surface, roll each dough ball into a 5-6 inch circle, about ¼ inch thick.
2. Place a heaping tablespoon of cooled filling on one half of each circle.
3. Brush the edges with water, fold the dough over to form a half-moon, and crimp edges with a fork to seal. Prick the top twice with a fork for ventilation.
4. Place assembled pies on a parchment-lined tray and refrigerate for 15 minutes to firm up.

Step 4: Fry the Meat Pies

1. Heat oil in a deep skillet or Dutch oven to 350°F.
2. Fry pies in small batches, 2-3 minutes per side, until golden brown and crispy.
3. Remove with a slotted spoon and drain on a wire rack or paper towels.

Step 5: Serve and Enjoy

1. Serve hot with a side of Louisiana Fish Fry Remoulade Sauce or a drizzle of Crystal Hot Sauce.
2. Pair with a cold drink and some zydeco tunes for the full Jazz Fest vibe!

Tips for Authentic New Orleans Meat Pies

• Chill the Filling: Make the filling a day ahead to let flavors meld, as is traditional.
• Keep Dough Cold: Chilled dough prevents tearing and ensures a flaky crust.
• Fry at the Right Temp: Maintain 350°F for crispy, non-greasy pies.
• Make Ahead: Freeze uncooked pies in airtight bags for up to 3 months; fry from frozen for convenience.
• Spice It Up: Adjust cayenne or add hot sauce for a spicier Southern Louisiana version.

Stock Up for Your Jazz Fest Meat Pies

Want to skip the prep and enjoy authentic meat pies at home? Try these ready-to-cook options, perfect for capturing that Jazz Fest flavor:

• Mrs. Wheat’s Spicy Meat Pies 12ct 3.75oz – Packed with Cajun-seasoned beef and a flaky crust
• Natchitoches Mini Meat Pies 12ct – Bite-sized treats bursting with flavor
• Mrs. Wheat’s Spicy Meat Pies 48ct 3.5oz – Ideal for parties
• Natchitoches Meat Pies 4ct – Classic savory pies with beef and pork

For seasonings and sauces to elevate your homemade pies:

• Slap Ya Mama Original Blend Cajun Seasoning 16oz – Perfect for that bold Cajun taste
• Louisiana Fish Fry Cayenne Pepper 7.25oz – Adds just the right heat
• Ragin’ Cajun Y’all Purpose Seasoning 8oz – A versatile seasoning for any dish
• Louisiana Fish Fry Remoulade Sauce 10.5oz – Creamy and tangy for dipping
• Crystal Worcestershire Sauce 10oz – Enhances the filling’s depth
• Crystal Hot Sauce 12oz – A Louisiana staple for extra spice

Enjoy Your Cajun Meat Pies!

With this recipe, you’re ready to bring the bold flavors of Jazz Fest to your kitchen. Whether you’re frying up homemade meat pies or heating up Mrs. Wheat’s or Natchitoches pies, these savory treats are sure to impress. So grab your ingredients, crank up the zydeco, and enjoy a true taste of Louisiana today!

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Make authentic New Orleans meat pies with this easy recipe, or grab Mrs. Wheat’s Spicy Meat Pies and Cajun seasonings from Creole.net for a Jazz Fest-inspired feast!