Homestyle Ground Beef Meat Pies with Flaky Crust

Originating in Central Louisiana, Natchitoches meat pies are savory hand pies with a flavorful ground beef filling wrapped in a flaky pastry crust. This recipe yields 14–16 hand pies — perfect for parties, potlucks, or a family dinner.

This post was originally created for and sponsored by Panorama Meats. This brand’s products are no longer available for purchase.

At our engagement party a decade ago, the unexpected star of the menu was the meat pies — and they quickly became the talk of the celebration. Winston’s South Louisiana roots showed through in the menu, and everyone kept asking for more of those flaky, savory hand pies.

Yes, meat pies were the highlight of the night.

Made in an old-school Louisiana style, these hand pies combine a seasoned beef filling with a tender, flaky shortcrust pastry. After tasting them, I understood why people remember them for years.

Why I love this recipe:

Natchitoches meat pies are a Central Louisiana specialty (pronounced Nack-uh-dish). Think of them like empanadas or a tourtière in handheld form, but seasoned in a distinctly Louisiana way. They require a little time and patience, but the result — a rich, saucy filling tucked into a flaky crust — is worth the effort.

A few notes before you start: the filling needs to be fully cooled before you fill the dough, and the dough should stay cold so it stays flaky. This recipe can be broken into stages over a day or two, which makes it manageable for entertaining.

Other beef recipes to try: Beef Taco Pasta Salad | Grilled Steak Flatbread Pizza | Homemade Loaded Queso | Texas Chili | French Onion Steak Pasta | Beef Poutine Fries and Gravy

If you want more handheld appetizer ideas, check the Appetizers recipe index for inspiration.

What you’ll need to make this recipe

Tools you’ll find helpful include a sharp knife, cutting board, cast iron skillet or large sauté pan, a large bowl for the dough, a cheese grater for the cold butter, a pastry blender or fork, a rolling pin, and a 5–6” round cutter or small plate.

• A sharp knife and cutting board
• Cast iron skillet or a large saucepan
• Large mixing bowl for the pastry
• Cheese grater (for grating frozen butter)
• Pastry dough blender or fork
• Rolling pin
• 5–6” round biscuit cutter (or a small dessert plate)

Key ingredients to pick up:

• Extra virgin olive oil or another neutral cooking oil
• The Holy Trinity — finely diced yellow (or white) onion, green bell pepper, and celery. This trio forms the flavor base for many Louisiana dishes.
• Garlic — minced for aroma and depth
• Ground beef — a lean grind (like 93/7) works well so the filling stays saucy without excess grease
• Seasonings — kosher salt, Creole seasoning (salt-free is a good choice if you’ll add salt separately), freshly ground black pepper, and a touch of cayenne for heat
• All-purpose flour — used in the filling to thicken the liquid and also in the crust
• Beef stock — low-sodium if possible
• Unsalted butter — very cold or frozen, grated for the pastry
• Whole wheat flour — provides a nutty flavor in the crust when combined with all-purpose flour
• Cold water — added gradually to bring the pastry together; the exact amount can vary by humidity and temperature

How to make this Meat Pie recipe

Make the meat filling

Chop the onion, bell pepper, celery, and garlic very finely. Small dice keeps the filling uniform and prevents large vegetable chunks inside the pies. A food processor may be used briefly, but avoid pureeing the vegetables.

Heat a cast iron skillet over medium-high heat and add the oil. When hot, add the diced vegetables and season with salt and pepper. Cook, stirring, for 3–5 minutes until the vegetables are softened and translucent but not browned.

Add the ground beef and season with kosher salt, Creole seasoning, black pepper, and a pinch of cayenne. Break the meat apart with a spoon and cook until browned.

When the beef is browned, sprinkle in a tablespoon of flour and stir for one minute so the flour cooks slightly and mixes with the fat. Pour in 1/2 cup beef stock, stir, and cook 1–2 minutes until the liquid reduces and thickens with the flour into a saucy mixture.

Take the pan off the heat and transfer the filling to an airtight container. Refrigerate for 2–3 hours, or until the filling is completely cold. Do not skip chilling — hot filling will break down the pastry.

Make the pastry dough

Grate the cold butter on a cheese grater and return it to the freezer to keep it as cold as possible. Cold, small pieces of butter create pockets of steam during baking that make the crust flaky.

Sift the all-purpose and whole wheat flours with the salt into a large bowl. Add the grated butter and use a pastry blender or fork to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter bits.

Chill a jar of water with ice. Add cold water a little at a time — start with 1/4 cup increments, then add tablespoon by tablespoon — and use a rubber spatula to fold the mixture gently. Do not overwork the dough. It should come together when pressed but still show visible flecks of butter.

Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least one hour or overnight for easier rolling.

Form the mini meat pies

On a floured surface, roll the chilled dough to about 1/4″ thickness. Use a 5–6″ round cutter or small plate to cut rounds. Larger rounds are easier to work with and make true hand pies.

Place roughly 2 heaping tablespoons of the chilled filling in the center of each round. Fold in half and press the edges together, crimping by hand or with a fork to seal completely. Poke a few small vents in the tops with a fork or paring knife.

Arrange the pies on a wax- or parchment-lined baking sheet and chill for 1–2 hours, or freeze until firm. If freezing for long-term storage, freeze the pies solid on the sheet, then transfer to a freezer bag. Frozen pies will require a longer bake time.

Bake the hand pies

When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Brush the tops of the chilled or frozen pies with an egg wash (one beaten egg) to promote a golden crust.

• Refrigerated pies: bake 30–35 minutes.
• Frozen pies: bake 45–55 minutes, until golden brown and heated through.
• Ovens vary — watch the last 10 minutes to avoid over-browning.

Let the pies cool slightly before serving so the filling sets and they are easy to handle.

Frequently Asked Questions

Quick tips for success

• Prepare components up to four days ahead. Keep the filling and crust chilled until assembly.
• Season gradually. Add half the Creole seasoning, then taste and adjust once the filling is cooked.
• Freeze for easy entertaining. Assemble and freeze the pies; then simply bake from frozen when needed.
• Store leftovers covered in the fridge for 1–2 days after baking.
• Reheat in a toaster oven to preserve crispness rather than using the microwave.

Curious about meat pies with potatoes? Try mashed potato beef hand pies for a comforting variation.

Scroll down to the recipe card below for full measurements and detailed, step-by-step instructions so you can make these classic Natchitoches meat pies at home.