How to Make Authentic New Orleans Meat Pies Like at Jazz Fest

When you think of New Orleans, you think of soulful jazz, vibrant festivals, and food that warms the heart. At the New Orleans Jazz & Heritage Festival, or Jazz Fest, one treat stands out among the sea of culinary delights: the meat pie. These golden, crescent-shaped pies, likely the famous Natchitoches meat pies, are crispy on the outside and bursting with savory goodness inside. With this recipe, you can bring that Jazz Fest magic to your kitchen, or skip the work and order authentic pre-made pies like Mrs. Wheat’s Spicy Meat Pies (12ct, 3.75oz) or Natchitoches Mini Meat Pies (12ct) from Creole.net.

Natchitoches meat pies hail from Natchitoches, Louisiana, the oldest permanent European settlement in the Louisiana Purchase. Filled with a zesty mix of ground beef, pork, and the Cajun “holy trinity” (onions, bell peppers, and celery), these pies are seasoned with garlic and spices, then fried to perfection in a flaky crust. They’re a festival favorite, especially at Jazz Fest, where vendors like Mrs. Wheat’s Foods serve them piping hot. Whether you’re kneading dough or grabbing pre-made pies from Creole.net, you’re in for a taste of Louisiana’s rich culinary heritage.

Ingredients for Natchitoches Meat Pies

For the Meat Pie Filling:

• 1 tsp shortening
• 1 lb ground beef
• 1 lb ground pork
• 1 bunch green onions, chopped
• 1 pod garlic, minced
• 1 bell pepper, chopped
• 1 medium onion, chopped
• Salt, black pepper, and red pepper to taste
• 1 tbsp flour

For the Meat Pie Crust:

• 4 cups plain flour
• 2 tsp salt
• 1 tsp baking powder
• ½ cup + 1 tbsp shortening
• 2 eggs
• 1 cup milk

Step-by-Step Instructions

Step 1: Prepare the Filling Melt 1 tsp shortening in a heavy pot over medium heat. Add 1 lb ground beef and 1 lb ground pork, cooking until no pink remains, breaking it up as it cooks. Stir in chopped green onions, minced garlic, chopped bell pepper, and chopped onion. Season generously with salt, black pepper, and red pepper—don’t be shy, as frying can mellow the flavors. Once the meat is cooked and vegetables are tender, drain excess liquid. Stir in 1 tbsp flour to bind the mixture. Let it cool completely to avoid soggy dough.

Step 2: Make the Crust Sift 4 cups flour, 2 tsp salt, and 1 tsp baking powder into a large bowl. Cut in ½ cup + 1 tbsp shortening until the mixture resembles coarse crumbs. Beat 2 eggs and combine with 1 cup milk. Gradually mix the wet ingredients into the dry until a rollable dough forms. Divide into small portions, roll each one thin, and cut into 5-6 inch rounds using a saucer as a guide.

Step 3: Assemble the Pies Place a heaping tablespoon of cooled filling on one side of each dough round, leaving space at the edge. Fold the dough over to form a half-moon shape, pressing edges together. Seal with a touch of water and crimp with a fork for a tight seal.

Step 4: Fry the Pies Heat oil to 350°F in a deep fryer or large pot. Fry pies in small batches to avoid crowding, cooking for 3-4 minutes until golden brown. Drain on paper towels and serve hot for maximum crunch.

Tips for Perfect Meat Pies

• Season Boldly: The filling should taste slightly overseasoned before frying, as the process mellows flavors.
• Thin Crust: Roll the dough as thin as possible for that signature crispy texture.
• Cool Filling: Hot filling can tear the dough, so let it cool completely.
• Freezing: Assemble pies and freeze before frying for a quick meal later.

Serving Suggestions Serve these meat pies hot with Southern sides like smothered okra, collard greens, or purple hull peas. A dash of hot sauce adds extra zing. They’re also perfect as a standalone snack, just like at Jazz Fest, where you can grab one and keep dancing to the music.

Pre-Made Pies for Convenience If you’re craving that Jazz Fest flavor but don’t have time to cook, Creole.net has authentic Natchitoches meat pies ready to heat and eat. Try Mrs. Wheat’s Spicy Meat Pies (12ct, 3.75oz) for a spicy, savory kick or Natchitoches Mini Meat Pies (12ct) for bite-sized treats perfect for sharing. Just deep-fry at 350°F for 7-8 minutes (5 minutes for mini pies) or bake at 400°F for 25-30 minutes (350°F for 25 minutes for mini pies) until golden.

Why Meat Pies Matter Natchitoches meat pies are more than just food—they’re a piece of Louisiana’s history, dating back to the 1700s when they were a practical meal for travelers. Today, they’re a symbol of community, shared at festivals, family gatherings, and Jazz Fest, where they shine alongside dishes like crawfish pies and cochon de lait po-boys. Making them at home or enjoying pre-made pies from Creole.net brings that festive spirit to your table.

Bring the Jazz Fest Home Whether you’re frying up a batch from scratch or heating up Mrs. Wheat’s Spicy Meat Pies (12ct, 3.75oz) or Natchitoches Mini Meat Pies (12ct) from Creole.net, you’re savoring a taste of New Orleans. Turn up the zydeco, gather your loved ones, and let the good times roll!