Natchitoches meat pie to make Natchitoches meat pies. It is available on DVD entitled "A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage - The Spanish Shows". An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more. 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
Potjevleesch on top of the stove for 3 hours. After cooking the dish is chilled in the refrigerator and served cold. It is customary to serve it with chips and often the dish is enjoyed with a glass of jenever or "Genièvre (juniper) of Houlle". Potjevleesch Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat", although in appearance it is more like a terrine or head cheese than a pâté. It is traditionally made in a ceramic dish—such as a marmite—from three or four different types of meat and held together either with gelatin