Reviewed: May 4, 2012

Very Bland. Made as per directions. The only way I salvaged this was to make chili out of the base.

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Reviewer:

Skeeter

Cooking Level: Intermediate

Home Town: Augusta, Kansas, USA

Living In: Hot Springs, Arkansas, USA

Reviewed: Jan. 19, 2012

I didnt exactly follow the recipe but loved what the outcome was. I used 1.5 lbs of ground beef season with cayenne, garlic powder and salt...browned with onion and fresh garlic...then added roux with water to cook down together...then I added diced zuchinni...I poured mixture in a unbaked pre-made dough...added slits for steam...and baked for 30 min. Was really great!

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Reviewer:

Nelly

Reviewed: May 27, 2011

I hate to rate this low, as I LOVE Natchitoches meat pies (that's pronounced "Nack-a-tsh" btw), but this recipe needed some work to get it where it needed to be. First, onion, celery and bell pepper cooked in the roux are a must. Then chopped garlic, then I added my meat, and immediately turned the burner off *before* the meat could brown - if anything it just got a bit "gray." Then I seasoned with a heavy-handed blend of white, black and cayenne pepper. Meanwhile, I re-rolled pkg'ed crust into about 12 5" circles (will DEF make my own crust next time, that was a pain) and put about 2T of filling into each pie, placing each on a greased pan after forming the pies and cutting tiny slits in the top for steam to escape. I then baked for about 30 minutes at 350. But here's what sends this over the top - you should have quite a bit of meat mixture left over at this point - now you can go ahead and brown it and use that to make gravy, either from scratch or with a brown gravy mix - it is phenomenal over mashed potatoes and the pies.

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Reviewer:

shanagan

Cooking Level: Expert

Reviewed: Mar. 12, 2011

I made these for my card group at my house and they were met with rave reviews. I used more pie crusts than it stated and I baked them to cut down on the fat.

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6 users found this review helpful

Reviewer:

KSLibrarian

Reviewed: May 2, 2010

Good meat pie, but a little tame. I added some extra hot sauce. I suggest you bake them. I fried them in oil and they were good but too greasy and fragile.

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5 users found this review helpful

Reviewer:

KKav

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

Reviewed: Apr. 25, 2010

Loved these and will definitely make them again. I used a homemade pie crust and added green bell peppers to the mix and they were delicious. They're even better the second day!

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8 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

Reviewed: Aug. 9, 2009

Mixed up a batch of pie crust dough to use instead of buying the prepared kind. Fried them in hot oil until browned and they were so good. Taste very much like the ones I had in Natchitoches Louisiana.(Made these again and they were even better with some changes: added 1 chopped bell pepper in with the onion. Added 1 bunch green onions chopped. About 4 cloves of garlic and about 1/4 tsp red pepper.)

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Reviewer:

Aunt Bee

Cooking Level: Expert

Reviewed: Mar. 21, 2009

I did not care for this.

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Reviewer:

Reviewed: Jul. 13, 2008

I, too, grew up in North Louisiana eating Natchitoches Meat Pies. I miss them so much! This recipe has potential as it captures the taste of the meat pies. I did, however, feel that the "crust" was lacking. First, there is no way I could get 15 meat pies from one store-bought pie crust recipe. The ones I bought (and I tried several) were much too crumbly to reshape into dough and reroll. Also, very little meat would fit in there without breaking the dough as it was too crumbly as a pie crust. Basically, I didn't get very far with this recipe, but I think with a different type of dough, it would work better. Maybe a homemade pie crust dough? I may try that next time, though I'm a little hesitant after all the work this time that produced no edible results to speak of. That being said, the recipe has the potential to be a 5 star for me if I can tweak the dough issue. Thanks for trying! It gives me hope that it can be done!

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Reviewer:

cindyb

Reviewed: Mar. 6, 2008

I used to live in New Orleans and eat meat pies for lunch almost everyday, I was in love with them and so excited when I came accross this recipe. This recipe wasn't even close. Or maybe it was me, I did follow the recipe exactly as I do all recipes the first time.

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9 users found this review helpful