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
Salmon pie Salmon pie Salmon pie is a pie or variant of "tourtière" filled with salmon. In Ireland, the most popular form of salmon pie resembles more chicken pie, where distinct pieces of salmon are cooked in the pie, in a sauce resembling "suprême sauce", in the base of which other ingredients have been cooked. The Irish also call "salmon pie" something that closely matches cottage pie or "pâté chinois", where salmon is at the base of an assembly, like for cottage pie, or at the base of a casserole, like for "pâté chinois". Other ingredients may be part of the salmon