I’m glad you liked them.

if you look around on the web they have a crawfish version that’s pretty tasty too…

 

Ah Pasties as their called up north.

 

I am so far north in the states that you may as well call me a southern canadian... and I still call them meat pies haha.

Regardless of what you call them, this version was really good.

I have another recipe around here somewhere that calls for taco seasoning and cheese and yet another that has corned beef and potatoes in it.
Crawfish would be interesting...

 

Our very own @jfountain2 posted this one up from his time as a youngster... looked so good that I had to try them.

From his post:
Natchitoches Meat Pies (pronounced NAK o tish)

Natchitoches Meat Pie - Official Meat Pie Recipe

I thanks you for that link @jfountain2 , I made these tonight... replaced the bell pepper with grated radish because nobody in this house will eat a bell pepper and no red pepper... spoiled brats.
They were fantastic and I have leftovers for lunch tomorrow.

Sooo good.

That has the hallmark of my grandmother’s cooking- ground. beef cooked in lard. I never figured the point ( she would drain the meat well), unless it was an old cast iron skillet thing.

 

Lots of good food comes from Louisiana....

 

Well, I ain't never been to Nachodochis but I'm going to get the wife to try this! Thanks.

 

"Dammit mister I believe you"

 

Ohhh, I love them. I don't get to Natchitoches anymore though I used to live in Shreveport and had an uncle, now dead, in Natchitoches. I thought I had save a recipe but couldn't find it so saved this one.

 

..Natchitoches Meat Pies (pronounced NAK o tish)

Look (at least..) Very similar to my Salvadorean Wifu's scratch-made 'Pasteles'

..Sort of like a 'Salvadorean Calzone', but with corn masa, chocked with potato / chayote (mexican squash-like veg, Really good..) / carrots, and either shredded seasoned chicken, or ground pork or beef...

...then fried like a 'hot pocket', drained / blotted (remove Some oil..) and served with scratch-made, cilantro-heavy salsa, and 'curtido' - (sort of a cole-slawey topping, but No mayo - just shredded cabbage / bell peppers / carrots / onions & jalapeño coins, 'mild-pickled' in ACV + oregano...) ie:

..Obviously some 'core differences' tween these Pasteles and yer Nachadoodles there, but.. I'm Sure the "SO Good!!!" part they definitely have in Common, cuz Louisiana / Cajun-cooking is SO Amazing.. Lemme know if ya want the Recipe for our 'Louisiana-inspired Muscovy-Duck / Jalapeño Cream Cheese / Bacon-Poppers'...

Anyhoo, Thx for sharing, CF..

.02
jd

 

And speaking of Natchitoches if you've watched the movie Steel Magnolias you may know that it was filmed in Natchitoches.

 

1:45 min. Punch line is near the end.

 

My granny used to make them. They lived by Alexandria. I miss her .

 

Those look like the Jamaican meat pies. If they taste anything near them man oh man they are good.

 

Very similar to the Crimean Tatar chebureks.
For me, this is the best fast food of the USSR times.

 

These sound very similar to empanadas.

Ones pictured above are filled with chicken, diced poblano peppers, diced spring onions, taco seasoning, Mex cheese blend. The secret to the flakiest, tastiest crust ever is replacing water with vodka.

 

Those things are absolutely delicious. I was in Natchitouches a couple of weeks ago and loaded up on them. The best ones I’ve found so far are in a convenience store called the “French Market”, right off of I-49. They have crawfish pies too!

We are going to head back down there, in the fall, when it cools off. Natchitouches is a little too hot and humid for my liking in the summer months.

 

I make them with chicken curry in pie crust dough and bake them, Asians call them curry puffs, I’ve had the vegetarian curry Indian style ones and they were tasty too but deep fried

 

Can also Air Fry them