Natchitoches meat pie 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 in peanut oil because of that oil's high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana. It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef
Meat pie of meats, oysters, mussels, lampreys, and fish as filling and a mixture of flour, oil, and water for the crust. This 'pastry' cover was not meant to be eaten and was thrown away. In Northern Europe, cooks created the pastry using fats like lard and butter to make stiff dough to hold an upright pie. These medieval pastry dishes were called "coffins/coffyns", which means a basket or box. According to Janet Clarkson in "Pie: A Global History", the "coffins" were: Some historians suggest the tough, almost inedible, crust was given to the servants while the lords and ladies of the