From Kitchen in the Shire.

Discover the authentic Natchitoches meat pie recipe — Louisiana’s official state meat pie since 2003. This classic Louisiana meat pie combines seasoned ground beef and pork in a golden‑fried hand pie that’s been a Southern food tradition since the 1800s. In this step‑by‑step tutorial, you’ll learn how to make traditional Natchitoches meat pies from scratch at home, fry them to a perfect crisp, and reheat them later for easy snacks.

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These Louisiana meat pies are deep‑fried, golden‑crusted treasures: a rich, savory filling wrapped in tender homemade dough and served hot. This regional favorite has been part of Louisiana’s culinary heritage for generations, perfected in home kitchens long before it had a festival of its own.
The Natchitoches Meat Pie (pronounced “NACK‑i‑tish”) grew out of a cultural crossroads where French, Spanish, Native American, and Creole influences converged, creating a dish that’s more than food… it’s a legacy. In 2003, the meat pie was officially recognized by the state of Louisiana as the OFFICIAL state meat pie, and today it’s celebrated at an annual festival, in restaurants, and at family tables across the region.
These meat pies are fantastic served fresh from the fryer, but they also reheat beautifully in the oven — perfect for make‑ahead snacks, game day, parties, or busy weeknights. Make extras, because they disappear fast.

TIMESTAMPS:
00:00 – Intro
01:18 – Fixin’ the Fillin’
04:47 – Renee’s Garlic Thing
11:13 – Hand Pie Dough
15:52 – Build a Pie and Fry
20:06 – Close Ups and Taste Test

Sources:
The Library of Congress website.
Northwestern State University YouTube Video of the Parade
Festival photo from Natchitoches parish journal

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