Recipe: Natchitoches Meat Pies with Spicy Buttermilk Dip

Natchitoches Meat Pies

Natchitoches Meat Pies

Recently, this recipe appeared in Food & Wine, and it captivated my attention for awhile… hope you enjoy too!



  1. 2 1/2 cups all-purpose flour
  2. 2 teaspoons salt
  3. 1/2 cup vegetable oil
  4. 1/2 cup ice water


  1. 2 tablespoons unsalted butter
  2. 1/2 pound ground beef chuck
  3. 1 large garlic clove, minced
  4. 1/2 onion, finely diced
  5. 1/4 green bell pepper, finely diced
  6. 1 bay leaf
  7. 1 tablespoon tomato paste
  8. 1/4 teaspoon cayenne pepper
  9. 1/4 teaspoon ground cloves
  10. 1/4 teaspoon chopped thyme
  11. 1/8 teaspoon ground coriander
  12. 1/8 teaspoon ground allspice
  13. Salt
  14. Hot sauce, preferably Tabasco
  15. 1 egg beaten with 2 tablespoons of milk

Buttermilk Dip

  1. 1/2 cup mayonnaise
  2. 1/2 cup buttermilk
  3. 1/4 cup plus 1 tablespoon sour cream
  4. 1 1/2 teaspoons celery salt
  5. 1 teaspoon fresh lemon juice
  6. Salt
  7. Hot sauce, preferably Tabasco
  8. 1 scallion, thinly sliced


  1. MAKE THE DOUGH In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened. Transfer the dough to a work surface and knead just until smooth. Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
  2. MEANWHILE, MAKE THE FILLING In a large skillet, melt the butter. Add the ground beef and cook over moderately high heat until no pink remains, breaking up the meat with a spoon, about 5 minutes. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent, 7 minutes. Stir in the tomato paste, cayenne, cloves, thyme, coriander and allspice and cook over moderately low heat for 3 minutes. Season with salt and hot sauce and let cool.
  3. Discard the bay leaf. Transfer the filling to a food processor and pulse until chopped.
  4. Preheat the oven to 350° and line a large baking sheet with parchment paper. On a floured work surface, roll out each disk of dough to a 12-inch round. Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough. Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.
  5. MAKE THE BUTTERMILK DIP In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt and hot sauce. Transfer to a serving bowl and top with the scallion. Serve the pies with the buttermilk dip.

For wine pairings, I recommend Echeverria Syrah-Carmenere Rsv as the carmenere will tame the syrah and still have the expansive flavor profile that this dish deserves.


0 Responses to “Recipe: Natchitoches Meat Pies with Spicy Buttermilk Dip”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

RSS Upcoming Events

  • An error has occurred; the feed is probably down. Try again later.


Recent Tweets

  • Yes, we are OPEN on this beautiful Spring day! Come by to grab some wine to keep you warm. 4 weeks ago
  • We will be closed today due to weather. Everyone stay safe and enjoy the snow. 1 month ago
  • Monday "workday" for us (I mean, Doug). The back room is looking better and better! Thanks for all of your help... fb.me/IeYyARuk 2 months ago
  • We are getting in the spirit! 4 months ago
  • We have new weekend hours - starting November 1st. We will be open: Friday: 11am to 7pm Saturday: 11am to 7pm Sunday: 1pm to 5pm 5 months ago


February 2011
« Jan   Mar »

%d bloggers like this: