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
Pot pie Pot pie A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, chicken pot pie is one of the most popular types of pot pies and it can vary significantly in terms of both preparation and ingredients. Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry