Natchitoches meat pie to make Natchitoches meat pies. It is available on DVD entitled "A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage - The Spanish Shows". An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more. Natchitoches meat pie The Natchitoches meat pie is a regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana. Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried
Pigeon pie order banquets. In 1611, a recipe book by the royal chef at the court of Philip III of Spain included recipes for pigeon pie. Similarly, a chef at a university residence hall in Spain included recipes for pigeon pies in his 1607 collection of recipes. Pigeon pie Pigeon pie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines. It has been eaten at least as early as 1670 in French cuisine. Similar dishes to pigeon pie exist in other cultures. In Morocco, a version made with