Exit print mode Print recipe A+ A- Undo all

Spicy Meat Pies


Ground beef
1 Pound
Ground Pork
1 Pound
1 Cup
Finely chopped
Bell pepper
1/2 Cup
Finely chopped
Green onion
1/2 Cup
Cut thin
1/2 Cup
Finely chopped
2 Tablespoons
Finely chopped
Beef Broth
1 Cup
Low sodium
1/4 Cup
Plus 3 tablespoons to mix with oil
2 Teaspoons
Cayenne Pepper
1/2 Teaspoon
Crushed red peppers
1/2 Teaspoon
1/2 Teaspoon
1/2 Teaspoon
1 Teaspoon
Dried leaf
1 Tablespoons
Pie pastry
Refrigerated sheets
4 Teaspoons
Melted to brush on top of baked pie crust
2 Tablespoons
Used to make small roux

Preparation mode:

Meat pies are  perfect for backyard barbecues, festivals, and parties. This year at Jazziest I tried one of these tasty treats. Although they were small, they were packed with lots of great flavor. One of the fun things about eating a meat pie is that  you can  stand around, eat them off of a napkin and never require a knife or fork. I have never been to  Natchitoches for it’s  famous  extravagant display of Christmas lights, but I  have sampled what they are also famous for and that’s meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. This version of meat pies is baked but they could also be fried until golden brown. The other great thing about meat pies is they can be eaten for breakfast, lunch, dinner or snack.


  1. Heat 2 tablespoon oil in a large skillet over medium-low heat
  2. Whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes
  3. Add beef and pork to flour mixture stirring occasionally, until browned, about 5 to 6 minutes
  4. Add the onions, bell peppers, celery, green onion, salt, paprika, cayenne, oregano, thyme, red crushed peppers and black pepper
  5. Add 1 cup of low sodium beef stock and let simmer
  6. Continue to cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes
  7. Add the garlic and cook for 2 to 3 minutes
  8. Add ¼ cup of flour and blend in to the meat mixture
  9. Remove from heat and drain in colander or strainer, pressing down with a spoon to remove any excess oil
  10. Cool to room temperature
  11. Take and roll out pie pastry and place down in pan. (use flour if pie crust is hard to handle)
  12. Using a rolling pin spread pastry out across the pan
  13. Place a scoop or heaping tablespoon of meat filling in the center of each well
  14. After all wells are filled, cover with a second pastry sheet
  15. Using the cookie cutter, roll between each pie to seal them on all sides
  16. Bake pies in preheated  350 degrees F (175 degrees C) oven for 15 to 20 minutes, or until golden brown
  17. Brush melted butter on top the crust of each meat pie



Makes 12 - 15 Meat pies.  Cook Time - 35 minutes.