{"id":1860064,"date":"2023-03-03T10:35:52","date_gmt":"2023-03-03T10:35:53","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/louisiana-meat-pies\/"},"modified":"2025-03-03T19:29:48","modified_gmt":"2025-03-04T01:29:48","slug":"louisiana-meat-pies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/louisiana-meat-pies\/","title":{"rendered":"Louisiana Meat Pies"},"content":{"rendered":"<p>For a taste of the old South\u2014as in the 1700s old\u2014you don&#8217;t need to travel back in time. Louisiana meat pies (aka Natchitoches meat pies) are a regional specialty dating back to the very origins of the United States.<\/p>\n<p>As a type of <a href=\"https:\/\/www.tasteofhome.com\/article\/hand-pies\/\" data-name=\"www.tasteofhome.com\/article\/hand-pies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hand pie<\/a>, almost every Louisiana meat pie recipe features a savory, meaty filling of equal parts beef and pork, along with aromatics and color from the <a href=\"https:\/\/www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-name=\"www.tasteofhome.com\/article\/cajun-holy-trinity\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cajun holy trinity<\/a>\u00a0(the classic southern mixture of cooked onion, bell pepper and celery). The filling is nestled inside a crispy, flaky pastry that&#8217;s often deep-fried.<\/p>\n<h2>What is a Louisiana meat pie?<\/h2>\n<p>Louisiana meat pies come from a place of historical significance in the development of the United States.<\/p>\n<p>The City of Natchitoches was founded in 1714 by French colonists near a village of the Natchitoches tribe. As the oldest permanent settlement in the Louisiana Purchase territory, this area represents a collection of cultures where French and Spanish colonists and early American settlers converged with Native American culture and heritage. It is here where the Natchitoches meat pie originated.<\/p>\n<p>Often called Louisiana meat pies, they were made famous in the 1960s by local butcher and chef James Lasyone. The savory handheld pie from north-central Louisiana features a ground beef-and-pork filling cooked with onion, green bell pepper and celery in a flour pastry crust.<\/p>\n<h2>What makes this Louisiana meat pie unique?<\/h2>\n<p>This recipe from <em>Taste Recipes<\/em> contributor Kristyne McDougle Walter features her customized version of this iconic meat pie.<\/p>\n<p>In Walter&#8217;s version, beef and breakfast sausage serve as the meat filling, along with a variation of the holy trinity\u2014celery, sweet red pepper and onion\u2014cooked into a flour-thickened filling. Rather than the traditional scratch wheat pastry dough, this recipe uses frozen puff pastry to cut back on time and make this recipe more approachable. The meat pies are cooked in an air fryer instead of a typical deep fryer. Anyone looking to avoid fried foods (or a splattered mess in the kitchen) can give these a go!<\/p>\n<h2>Ingredients for Louisiana Meat Pies<\/h2>\n<ul>\n<li><strong>Canola oil:<\/strong> You&#8217;ll cook the meat mixture in canola oil. You can sub it out for olive oil,\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shortening or lard<\/a> if you prefer.<\/li>\n<li><strong>Meat:<\/strong> This recipe calls for equal parts ground beef and uncooked breakfast sausage links with the casings removed. You can also use bulk ground <a href=\"https:\/\/www.tasteofhome.com\/collection\/breakfast-sausage-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/breakfast-sausage-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">breakfast sausage<\/a>.<\/li>\n<li><strong>Holy trinity mixture:<\/strong> Equal parts of chopped celery, bell pepper and onion go into the meat filling for flavor and aromatics. In this recipe, sweet red peppers add a bit more sweetness than the usual green bell peppers.<\/li>\n<li><strong>Filling add-ins:<\/strong> All-purpose flour thickens and stabilizes the meat filling, while vegetable broth gives it the liquid to form a gravy-like sauce. The filling is flavored with seasoned salt, garlic powder and cayenne pepper. Add more or less pepper to taste, or add crushed red pepper flakes to make these meat pies more fiery.<\/li>\n<li><strong>Frozen puff pastry:<\/strong> This recipe keeps things easy by subbing out traditional pastry dough for frozen puff pastry. While this swap veers away from conventional Louisiana meat pie, it provides a flaky crust that home cooks have thoroughly enjoyed.<\/li>\n<li><strong>Egg:<\/strong> A beaten egg brushed over the unbaked pastry helps create a golden, crisped crust. You&#8217;ll also brush some on the edges to also help seal the meat pies.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the meat filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2119549 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Beef, sausage, celery, sweet red pepper and onion cooked In a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large skillet, heat the oil over medium heat. Add the beef, sausage, celery, sweet red pepper and onion. Cook until the meat is no longer pink and the vegetables are tender, six to eight minutes, stirring often to break the meat up into crumbles. Drain off the fat, then return the meat mixture it to the skillet.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> The easiest way to drain your filling here is to pour everything into a strainer and let the drippings run off. You don&#8217;t want too much liquid left in this mixture or you risk a runny pastry with a dreaded soggy bottom.<\/p>\n<h3>Step 2: Thicken and season the filling<\/h3>\n<p>Stir the flour, salt, garlic powder and cayenne into the meat filling until combined. Gradually whisk in the broth. Cook, stirring, until the filling thickens, three to five minutes. Transfer the filling to a large bowl and refrigerate it for 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> It&#8217;s important to refrigerate the filling here so that it isn&#8217;t warm when you fill your pastry sheets later. Keeping your ingredients cool when handling unbaked pastry is critical for it to bake up flaky and intact.<\/p>\n<h3>Step 3: Prepare the pastry<\/h3>\n<p>Preheat an air fryer to 360\u00b0F. On a lightly floured surface, unfold the puff pastry sheets. Cut each pastry sheet into six 4-1\/2&#215;3-inch rectangles.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To cut your puff pastry, simply use a sharp knife, and always cut downward into the pastry without dragging the knife.<\/p>\n<h3>Step 4: Assemble the meat pies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2119550 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Divided the chilled filling evenly among the centers of nine of the pastry rectangles \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Divide the chilled filling evenly among the centers of nine of the pastry rectangles. Brush the edges of the pastry with the beaten egg. Top with the remaining pastry rectangles, and press the pastry edges together with a fork to seal. Prick the tops of the filled pies with a fork, and brush with the beaten egg.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When you place your filling on each pastry sheet, be sure to leave a little border without filling around the sheet. This will be the area where you press together the pastry sheets to make that gorgeous crimped crust.<\/p>\n<h3>Step 5: Cook the meat pies<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2119551 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Meat pies in a single layer on a greased tray in the air-fryer basket\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Working in batches, arrange the meat pies in a single layer on a greased tray in the air-fryer basket. Cook each batch until the pies are golden brown, 10 to 12 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If you&#8217;d like to keep each baked batch warm while you wait for the rest to cook, you can hold them in a preheated 200\u00b0 oven until it&#8217;s time to serve.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2119552 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"Louisiana Meat Pies served in white plates on a yellow fabric on wooden counter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Louisiana Meat Pies Variations<\/h2>\n<ul>\n<li><strong>Make homemade pastry dough:<\/strong> Make these pies more traditional with a from-scratch pastry dough. Use our classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\" data-name=\"www.tasteofhome.com\/recipes\/classic-butter-pie-pastry\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pie pastry recipe<\/a>\u00a0if you don&#8217;t have one stashed in your recipe folder.<\/li>\n<li><strong>Deep-fry the pies:<\/strong> Go further down the traditional route and deep-fry these meat pies instead of air-frying them. Use this <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-name=\"www.tasteofhome.com\/article\/how-to-deep-fry-at-home-with-confidence\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">guide to deep-frying<\/a> if you need a refresher.<\/li>\n<li><strong>Make a vegetarian version:<\/strong> Reimagine these meat pies as meatless pies by subbing out the ground meat for vegetarian crumbles. You won&#8217;t have the same level of umami and fatty richness that you&#8217;d get with beef and pork, but you&#8217;ll still have delicious &#8220;meat&#8221; pies.<\/li>\n<li><strong>Add native herbs:<\/strong> Add chopped wild onions or <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-ramps-and-how-do-they-taste\/\" data-name=\"www.tasteofhome.com\/article\/what-are-ramps-and-how-do-they-taste\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ramps<\/a> to the filling mixture for sharp brightness and a special touch of foods native to North America. Use green onions or scallions if that&#8217;s what&#8217;s available for the same green zing.<\/li>\n<\/ul>\n<h2>How to Store Louisiana Meat Pies<\/h2>\n<p>You can store your Louisiana meat pies in the fridge or the freezer, depending on how long you need to keep them.<\/p>\n<h3>How long do Louisiana meat pies last?<\/h3>\n<p>Your baked meat pies will last up to four days in the refrigerator. Let them cool, then store in an airtight container in the fridge.<\/p>\n<h3>Can you freeze Louisiana meat pies?<\/h3>\n<p>You sure can. To store unbaked meat pies in the freezer, arrange them in a single layer on a baking sheet, then place them in the freezer until frozen. Transfer them to a freezer-safe bag, and store them in the freezer for up to three months. Bake them directly from frozen, adding 15 to 20 minutes to the bake time or as needed to fully bake.<\/p>\n<p>You could also freeze your baked meat pies following the same instructions above. Just make sure they&#8217;re completely cool before you place them in the freezer.<\/p>\n<h3>How do you reheat Louisiana meat pies?<\/h3>\n<p>If you&#8217;re reheating your meat pies from the refrigerator, place them in a 350\u00b0 oven or air fryer, and heat them until they&#8217;re warmed through, about five minutes. You can also reheat them in the microwave, but they&#8217;ll lose some of that crisp pastry texture.<\/p>\n<p>To reheat baked meat pies from the freezer, bake them directly from frozen to prevent them from getting soggy. Again, the best bet for maintaining their crisp, flaky pastry is to reheat them in a 350\u00b0 oven or air fryer, adding\u00a015 to 20 minutes to the bake time since you&#8217;re starting from frozen.<\/p>\n<h2>Louisiana Meat Pies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2119553 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"Top shot of Louisiana Meat Pies served in white plates \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What other dough can you use for Louisiana meat pies?<\/h3>\n<p>You can make these meat pies with any other dough you&#8217;d use in a recipe for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/turnovers\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/turnovers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">turnovers<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cornish-pasties\/\" data-name=\"www.tasteofhome.com\/recipes\/cornish-pasties\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pasties<\/a>. Make yours from scratch or buy a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-name=\"www.tasteofhome.com\/collection\/best-premade-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">premade pie crust<\/a> to experiment with.<\/p>\n<h3>What else can you serve with Louisiana meat pies?<\/h3>\n<p>Your spread of <a href=\"https:\/\/www.tasteofhome.com\/article\/whats-the-difference-between-cajun-and-creole-food\/\" data-name=\"www.tasteofhome.com\/article\/whats-the-difference-between-cajun-and-creole-food\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Cajun and Creole food<\/a> or other <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-recipes-from-louisiana\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-recipes-from-louisiana\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Louisiana recipes<\/a> will be full of vibrant colors and intoxicating aromas. Try classics like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/louisiana-red-beans-and-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/louisiana-red-beans-and-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Louisiana red beans and rice<\/a>, jambalaya, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crawfish-etouffee\/\" data-name=\"www.tasteofhome.com\/recipes\/crawfish-etouffee\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crawfish \u00e9touff\u00e9e<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-beignets\/\" data-name=\"www.tasteofhome.com\/recipes\/new-orleans-beignets\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beignets<\/a>. If you&#8217;re just enjoying the meat pies as a snack, top them with Louisiana <a href=\"https:\/\/www.tasteofhome.com\/article\/the-ultimate-guide-to-hot-sauces-and-how-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/the-ultimate-guide-to-hot-sauces-and-how-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hot sauce<\/a>!<\/p>\n<h3>Can you bake these Louisiana meat pies?<\/h3>\n<p>Yes, if you&#8217;d like to enjoy these meat pies fresh from the oven (instead of the fryer), Walter recommends you bake them in a single layer at 350\u00b0 until they&#8217;re cooked through and golden, 17 to 22 minutes.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our approachable version of the centuries-old Louisiana meat pies (also called Natchitoches meat pies) uses frozen puff pastry to cut back on time.<\/p>\n","protected":false},"author":7061,"featured_media":2119416,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304037,304154,304032,307308,306849,305271,304292,305487,303966,307320,303887,306848,304268,307307,305374,307383,307404,306874,324623,306640,305394,304150,303883],"categories-v2":[308628,309437,308623,310347,309605,308481,309216,308305,310796,308495,310362,308478,309603,259483,310342,309381,310410,310435,309789,309177,312615,309408,309434,308476],"coauthors":[343535],"recommended_recipes":[{"post_title":"Pork Shepherd's Pie","post_link":"\/recipes\/pork-shepherd-s-pie\/","post_image":"\/wp-content\/uploads\/2025\/06\/Pork-Shepherd-s-Pie_EXPS_FT25_7105_AC_0604_1.jpg"},{"post_title":"Meat Shell Potato Pie","post_link":"\/recipes\/meat-shell-potato-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Meat-Shell-Potato-Pie_exps4600_EGB143305B10_03_7b_RMS.jpg"},{"post_title":"Miniature Meat Pies","post_link":"\/recipes\/miniature-meat-pies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps12392_UH153291B05_01_5b.jpg"},{"post_title":"Savory Meat Pie","post_link":"\/recipes\/savory-meat-pie\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_9020_SarahTramonte_7.jpg"},{"post_title":"Easy Beef Pies","post_link":"\/recipes\/easy-beef-pies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps57623_SD153321B02_03_3b.jpg"},{"post_title":"The Best Recipes from Louisiana","post_link":"\/collection\/the-best-recipes-from-louisiana\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3123_SF143315D11_05_5b_WEB.jpg"},{"post_title":"Louisiana Chicken","post_link":"\/recipes\/louisiana-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Louisiana-Chicken_EXPS_FT21_436_F_0506_1.jpg"},{"post_title":"French Meat and Vegetable Pie","post_link":"\/recipes\/french-meat-and-vegetable-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/French-Meat-and-Vegetable-Pie_EXPS_GBBZ19_5913_E11_27_11b.jpg"},{"post_title":"Midwestern Meat Pies","post_link":"\/recipes\/midwestern-meat-pies\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps3195_GB153642B01_07_3b.jpg"},{"post_title":"Ham and Leek Pies","post_link":"\/recipes\/ham-and-leek-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Leek-Pies_EXPS_TOCAJ23_29602_P2_MD_01_20_5b.jpg"},{"post_title":"Tasty Meat Pie","post_link":"\/recipes\/tasty-meat-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tasty-Meat-Pie_exps10122_GB143373B01_15_8bC_RMS.jpg"},{"post_title":"Crescent Cheeseburger Pie","post_link":"\/recipes\/crescent-cheeseburger-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Beef and Cheese Pie","post_link":"\/recipes\/beef-and-cheese-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18166_RDS1338220D57B.jpg"},{"post_title":"Canadian Meat Pie","post_link":"\/recipes\/canadian-meat-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11463_TH10079C39C.jpg"},{"post_title":"Meatball Pie","post_link":"\/recipes\/meatball-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Meatball-Pie_exps1911_GB143373B01_15_4bC_RMS.jpg"},{"post_title":"Handy Meat Pies","post_link":"\/recipes\/handy-meat-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8419_TH2499C64.jpg"},{"post_title":"New Orleans Pecan Pie","post_link":"\/recipes\/new-orleans-pecan-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3431_couon90p51dtran.jpg"},{"post_title":"Chicken and Oyster Pie","post_link":"\/recipes\/chicken-and-oyster-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4476_RX1403C49C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Louisiana-Meat-Pies_EXPS_TOHD25_271200_JonathanMelendez_06.jpg","long_pin_file":{"ID":2119554,"id":2119554,"title":"Louisiana Meat Pies Tohd25 271200 Jonathanmelendez 06 Long Pin","filename":"Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_06_long-pin.jpg","filesize":363114,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_06_long-pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2119554","alt":"Louisiana Meat Pies on a white plate placed on a yellow fabric on counter","author":"8106","description":"","caption":"","name":"louisiana-meat-pies_tohd25_271200_jonathanmelendez_06_long-pin","status":"inherit","uploaded_to":2055707,"date":"2025-02-27 10:17:46","modified":"2025-02-27 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Meat Pies","datePublished":"2023-03-03","dateModified":"2025-03-03","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_EXPS_TOHD25_271200_JonathanMelendez_06.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Louisiana meat pies are a centuries-old food featuring a savory meat filling in a flaky pastry. Nonbakers will appreciate this approachable version that uses frozen puff pastry.","recipeIngredient":["1 tablespoon canola oil","1\/2 pound ground beef","1\/2 pound uncooked breakfast sausage links, casings removed","2 celery ribs, chopped","1 large sweet red pepper, chopped","1 medium onion, chopped","2 tablespoons all-purpose flour","1\/2 teaspoon seasoned salt","1\/4 teaspoon garlic powder","1\/4 teaspoon cayenne pepper","1\/2 cup vegetable broth","3 sheets frozen puff pastry, thawed","1 large egg, beaten"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the meat filling","text":"In a large skillet, heat the oil over medium heat. Add the beef, sausage, celery, sweet red pepper and onion. Cook until the meat is no longer pink and the vegetables are tender, six to eight minutes, stirring often to break the meat up into crumbles. Drain off the fat, then return the meat mixture it to the skillet. Editor's Tip: The easiest way to drain your filling here is to pour everything into a strainer and let the drippings run off. You don't want too much liquid left in this mixture or you risk a runny pastry with a dreaded soggy bottom.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Thicken and season the filling","text":"Stir the flour, salt, garlic powder and cayenne into the meat filling until combined. Gradually whisk in the broth. Cook, stirring, until the filling thickens, three to five minutes. Transfer the filling to a large bowl and refrigerate it for 30 minutes. Editor's Tip: It's important to refrigerate the filling here so that it isn't warm when you fill your pastry sheets later. Keeping your ingredients cool when handling unbaked pastry is critical for it to bake up flaky and intact."},{"@type":"HowToStep","name":"Prepare the pastry","text":"Preheat an air fryer to 360\u00b0F. On a lightly floured surface, unfold the puff pastry sheets. Cut each pastry sheet into six 4-1\/2x3-inch rectangles. Editor's Tip: To cut your puff pastry, simply use a sharp knife, and always cut downward into the pastry without dragging the knife."},{"@type":"HowToStep","name":"Assemble the meat pies","text":"Divide the chilled filling evenly among the centers of nine of the pastry rectangles. Brush the edges of the pastry with the beaten egg. Top with the remaining pastry rectangles, and press the pastry edges together with a fork to seal. Prick the tops of the filled pies with a fork, and brush with the beaten egg. Editor's Tip: When you place your filling on each pastry sheet, be sure to leave a little border without filling around the sheet. This will be the area where you press together the pastry sheets to make that gorgeous crimped crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the meat pies","text":"Working in batches, arrange the meat pies in a single layer on a greased tray in the air-fryer basket. Cook each batch until the pies are golden brown, 10 to 12 minutes. Editor's Tip: If you'd like to keep each baked batch warm while you wait for the rest to cook, you can hold them in a preheated 200\u00b0 oven until it's time to serve.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_TOHD25_271200_JonathanMelendez_03.jpg?fit=700,1024"}],"recipeYield":"9 servings","author":[{"@type":"Person","name":"Kim Wehby"}],"nutrition":{"@type":"NutritionInformation","calories":" 551 calories","fatContent":"33g fat (8g saturated fat)","cholesterolContent":"50mg cholesterol","sodiumContent":"717mg sodium","carbohydrateContent":"51g carbohydrate (1g sugars","fiberContent":"7g fiber)","proteinContent":"15g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bernadette249"},"reviewBody":"<p>I made these, baked, not deep fried as one reviewer had suggested. Baked is much better than deep fried. Absolutely DELISH. What a flavor! Can't wait to make again. Thank you!!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Danielle323"},"reviewBody":"<p>Made these and they tasted great! Thanks! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"271200","romance_copy_dek":"Louisiana meat pies are a centuries-old food featuring a savory meat filling in a flaky pastry. 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