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
Buko pie Buko pie Buko pie is a traditional Filipino baked young-coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Popular with Filipinos, it resembles a coconut cream pie, except that it is made with young coconuts ("buko" in Tagalog) and has neither cream in the coconut custard filling or meringue swirls on top of the baked coconut custard. Instead, the pie uses sweetened condensed milk, making it denser and healthier. The pie is made with "buko" meat. There are also variations of the pie, which are similar but