The Meat Pies in Natchitoches, LA are known throughout the south for their hand sized delicacy.  So much so, that people from Texas, Arkansas, and Mississippi will travel several hours to another state just to get their hands on some.  Several years back, I was in a deer hunting lease just outside of Natchitoches.  The hunting there was mediocre, but the food was outstanding.  Me and a group of guys would travel to town between the morning and evening hunts to eat these things.  Truthfully, I probably stayed in the lease longer than I should have, just because of the nearby pies.  It didn’t take me long before I developed my own version of meat pies.  But my pies would include venison instead of some old boring beef.

One of beautiful things about this dish is its simplicity.  8 ingredients and a hot oven are all that’s needed.

1 lb of ground venison (I really won’t be upset if you use beef…but why??)

1 small can of mushrooms (drained)

3 tsp of B-V Broth and Sauce (I find mine at Rouse’s)

¼ cup Guidry’s creole seasoning

1 box of puff pastry

Seasoning to taste

1 tbs of olive oil

1 tbs of flour

1 egg for egg wash

I first start by sautéing the Guidry’s in olive oil.  Once tender, add the mushrooms and cook for several minutes.  Add your meat and cook until browned.  Add your B-V and cook for several more minutes.  It is important that you do not drain the liquid.  Add your flour to thicken your filling.  Remove it from heat to let it cool for 15 minutes or so.  While this is cooling, take your puff pastry and gently roll it out with a rolling pin.  Cut your pastry dough 4” squares.  One sheet should provide you with appx 4 squares.  Place the filling on one square and cover it with another.  Seal them on the edges with a fork and paint the egg wash on the top so that it will brown.  Place into a preheated 400 degree oven and cook for apx 15-20 or minutes or until browned.

This dish would be a great appetizer or as a main course, served alongside homemade onion rings and a good beer.  If you find that you have too much stuffing at the end, save it to add to your scrambled eggs the next morning.

Bon Appetit

-Jason Thornton

@edible_outdoors_cook or on Facebook on Edible Outdoors COOK