Instructions – TIP: Completely cool meat filling before you assemble. Serve as appetizers. Our manufacturing facility is at 1414 Industrial Drive and has 18,000 square feet. Like many other residents, she loves to make the delicacies at home, so she sets aside one day a year to do just that … but not just any day. [7], List of regional dishes of the United States, "Natchitoches Meat Pie to be featured in new TV series | News", "Natchitoches Meat Pie Festival in Natchitoches Louisiana", State of Louisiana Los Adaes Site Explorer, Louisiana School for Math, Science, and the Arts, https://en.wikipedia.org/w/index.php?title=Natchitoches_meat_pie&oldid=978331158, Articles with unsourced statements from January 2017, Articles with unsourced statements from September 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 14 September 2020, at 07:47. The Meat Pie Festival is operated by a group of volunteers and additional volunteers assist on the weekend of the event. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana. The Melders and their guests haven’t missed a year since 1965. The Natchitoches meat pie (one of the official state foods) is a regional dish from northern Louisiana. The filling should be made the day before to allow the flavors of the ingredients to meld. Funds raised from the Meat Pie Festival are donated to the local boys and girls club. The Natchitoches meat pie is a traditional recipe consisting of a mixture of ground beef and pork, salt, pepper, onion, and parsley which is then folded into a half-moon shape and deep fried. This pack contains 16 meat pies. Dates have not been announced for the 2018 event but is typically held the second weekend in September. The traditional size is approximately 4 ounces (by weight) on a 5"-6" diameter pastry dough (with the dough circles being cut, traditionally, using an empty coffee can). But Louisianans knew about this spot in the center of their state long before the stars arrived because it’s home of the famous Natchitoches Meat Pie, popular here since the late 1700’s. The recipes are handed down from generation to generation. Mexican wheat flour[2] could have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or sourced from Europe via the French port on the Red River at Natchitoches. Started in 2002, the Natchitoches Meat Pie Festival was created because our community needed a fall event to promote additional tourism. Bake for about 25 minutes or until light golden brown. Stop by and grab a Meat Pie or Crawfish Pie today!!! Natchitoches, in Central Louisiana, is the oldest settlement in the Louisiana Purchase and the origin of these pies predates the Civil War. The story appeared on the front page of the Times ’ travel section just before New Years 2003, along with a phone number for the restaurant. It needs to be able to hold up to the meat filling being cooked. They can be baked but are better fried. Break into small pieces and roll very thin. Since we were already famous for our meat pies this was our choice. The Natchitoches meat pie is one of the official state foods of the US state of Louisiana.. All State Foods. Gay and her husband L.J., invite friends and family to feast on the home-made meat pies, side dishes and desserts and watch the parade from their yard. It includes pie making demonstrations, a meat pie cook-off, live music and more. It is similar to a Spanish picadillo beef empanada. The culinary history of Natchitoches Parish and the Creole community is a cultural legacy. [citation needed]. The restaurant was making 400 to 1,000 meat pies a day in 2002, before the Natchitoches meat pie became the official meat pie of the state—and before a New York Times reporter visited. Unit Size: 4 (4oz. ) Meat Pie Filling. It is available on DVD entitled "A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage - The Spanish Shows". The city of Natchitoches in northern Louisiana (named after the Natchitoches Indian tribe, pronounced NAK-uh-tush) offers a regional delicacy popular since the late 1700's - the Natchitoches meat pie. Add vegetables and season to taste. (1oz.) [6], Louisiana Public Broadcasting aired a program January 20, 2007, describing how to make Natchitoches meat pies. Drop in deep fat and cook until golden brown. A mini Natchitoches meat pie is the appetizer of the official state meal of North Louisiana. Natchitoches is the official Meat Pie Capital of Louisiana. Either bake or deep fry! Make a couple of small slits in the dough so the steam will vent out, brush some of the egg wash over each pie and bake in a 400 degree oven for about 30 minutes or until golden brown. The use of wheat flour as an ingredient is significant. Activities at the annual Natchitoches Meat Pie Festival include a meat pie cooking contest and meat pie eating contest. The Company offers beef and pork meta pies, seafood, and breakfast food products. Onions, bell pepper and when used garlic and parsley provide aromatics. Cut into rounds using a saucer as a guide. While the Meat Pie Festival continues to be a success the Meat Pie Triathlon outgrew the partnership due overwhelming popularity of the event. https://statesymbolsusa.org/symbol-official-item/louisiana/state-food-agriculture-symbol/natchitoches-meat-pie, Official Natchitoches Meat Pie Recipe [3], In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. “I love to cook, and my friends know it. Meat Pies Inc. (better known as Natchitoches Meat Pies) has been in business over 25 years; 20 of those at its current location in Coushatta, LA. Louisiana recognized the Natchitoches meat pie as the official state meat pie in 2003. Meat Filling: Place the meat pies on a greased cookie sheet or pan. Anyone in Zachary, Louisiana craving a Natchitoches Meat Pie or Crawfish Pie, right now? The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne. James Lasyone opened Laysone’s Meat Pie Kitchen and Restaurant almost 50 years ago, and it remains a popular place to enjoy the spicy, filled pastries. All State Foods. Filling, dough and tools should be chilled before assembly. It is one of the official state foods of Louisiana.[1]. Meat Pie History You probably can’t spell it or pronounce it, but you might remember Natchitoches (NACK-uh-tush) from Steel Magnolias, the movie that put this small town on the national map, perhaps you tuned in when Oprah Winfrey made a special trip to Natchitoches and declared it the “Best Little Town in the Whole USA!” Work gradually into dry ingredients until proper consistency to roll. pies Our festival works very close with many entities and their involvement enhances our event. James Lasyone opened his Meat Pie Kitchen over 50 years ago, and it remains a popular place to enjoy the spicy, filled pastries. The Natchitoches Meat Pie Festival was formed in 2002 to celebrate our notable culinary staple. Melder, Natchitoches, Louisiana, Salt, black pepper and red pepper to taste. The festival works very close with the Creole community, Fort St Jean Baptiste & the Caddo Adai tribe. Introduced in Louisiana in the 1700’s by Native Americans and later improved (spiced up) by the Spanish. Introducing Natchitoches' very own meat pies! Meat pies originally were sold from home kitchens or from carts by street vendors. In the modern recipe, ground pork or pork sausage is blended into the ground beef for additional flavor. By 1967, Natchitoches meat pies were produced in commercial kitchens. Introduced in Louisiana in the 1700’s by Native Americans and later improved (spiced up) by the Spanish. Meat pies are featured at annual events in the Isle Brevelle area and St. Augustine Catholic Church. Use the recipe called for not regular pie dough. Natchitoches was one of the last communities in Louisiana to not have a dedicated ‘food festival’. We started in 1982 with the original beef and pork meat pie and continued to add different pies to meet the ever growing demand for new flavors.