Natchitoches Meat Pies

These little meat pies are a favorite nosh among families along the Texas–Louisiana border. They’re often served on Christmas Eve.

Serves: 16Hands-on: 1 hourTotal: 1 hourDifficulty: Medium

Serves: 16


  • 2 lbs. pizza dough
  • 3 cups browned ground beef
  • 1⁄4 cup minced fresh parsley
  • 2 cloves garlic, peeled and minced
  • 2 scallions, minced
  • 1 small jalapeño pepper, seeded and minced
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 cups vegetable oil


  • With floured hands, divide dough into 16 portions. Roll each portion into a 4-inch circle.
  • In a bowl, combine beef, parsley, garlic, green onions, jalapeño pepper, cumin, salt, and pepper. Mix well.
  • Spoon a little beef mixture onto half of each dough circle, leaving 1⁄2 inch around the edges bare. Fold bare dough over the filling, forming a crescent shape. Moisten dough with water and crimp edges together to seal the pockets.
  • Pour cooking oil into a deep skillet or Dutch oven. Turn heat to medium-high. When oil is hot, cook meat pies two at a time for 6 to 8 minutes or until golden on both sides. (Turn carefully at least once during cooking.)
  • Remove pies from oil and drain on paper towels. Cool for 5 minutes before serving.