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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I hate to rate this low, as I LOVE Natchitoches meat pies (that's pronounced "Nack-a-tsh"...