Natchitoches meat pie empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne. The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a spicier version compared to its northern counterpart, but its origins are found to be from Northern Louisiana. Although found in Greater New Orleans today, "The Picayune's Creole Cook Book" published in 1901 by "The Times Picayune" of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over
Meat pie (Australia and New Zealand) found to contain just 17% meat. The meats allowed by FSANZ to make up at least 25% of a meat pie are beef, buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit and sheep. Kangaroo meat, a leaner alternative, is also sometimes used. However, most pie manufacturers specify 'beef' in their ingredients list; typically, those using other types of meat will simply put 'meat' in the list instead. FSANZ's definition of meat includes snouts, ears, tongue roots, tendons and blood vessels. Only offal (such as brain, heart, kidney, liver, tongue, tripe) must be specified on the label. Wild animals ("slaughtered