Natchitoches-Style Meat Pies Recipe

Name: Natchitoches-Style Meat Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 pound lean ground beef; 1/2 pound ground pork; 1/4 pound chicken livers, trimmed and finely chopped; 1 onion, finely chopped; 1 small green bell pepper, finely chopped; 4 large garlic cloves, minced; 1 teaspoon cayenne pepper; 1/2 teaspoon ground cloves; 1/2 teaspoon chopped thyme; Salt and freshly ground pepper; 1/4 cup low-sodium chicken broth; 16 empanada wrappers, thawed (see Note); Vegetable oil, for frying; Ranch dressing mixed with chopped cilantro, for serving

Servings: persons

4 tablespoons unsalted butter
1/2 pound lean ground beef
1/2 pound ground pork
1/4 pound chicken livers, trimmed and finely chopped
1 onion, finely chopped
1 small green bell pepper, finely chopped
4 large garlic cloves, minced
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon chopped thyme
Salt and freshly ground pepper
1/4 cup low-sodium chicken broth
16 empanada wrappers, thawed (see Note)
Vegetable oil, for frying
Ranch dressing mixed with chopped cilantro, for serving

1
In a large skillet, melt the butter.
2
Add the beef, pork and chicken livers and cook over moderate heat, stirring, until lightly browned, 8 minutes.
3
Add the onion, bell pepper, garlic, cayenne, cloves and thyme; season with salt and pepper.
4
Cook until the vegetables are tender, 6 minutes.
5
Tilt the pan and spoon off the fat.
6
Add the broth and scrape up any browned bits stuck to the bottom of the skillet.
7
Scrape the filling into a bowl, cover and refrigerate for 30 minutes, until chilled.
8
Arrange 8 empanada wrappers on a work surface.
9
Lightly brush the edges with water and spoon half of the meat filling into the centers.
10
Fold in half, pressing out any air, and seal; crimp the edges with a fork.
11
Transfer the pies to a wax paperlined baking sheet.
12
Repeat with the remaining wrappers and filling.
13
Line a baking sheet with paper towels and place a rack on top.
14
In a large, deep skillet, heat 1 1/2 inches of oil to 375.
15
Fry the meat pies in batches, turning once, until golden brown, about 5 minutes.
16
Drain on the rack and serve with the ranch dressing.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 pound lean ground beef, 1/2 pound ground pork, 1/4 pound chicken livers, trimmed and finely chopped, and more.

Yes, Natchitoches-Style Meat Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Natchitoches-Style Meat Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions