These flaky, golden meat pies are stuffed with a rich, savory beef filling and baked until perfectly crisp. Inspired by the classic Natchitoches-style pies from Central Louisiana, they’re one of those things I make when I really want to treat the people I love. Whether you’re planning a party or just craving something hearty and comforting, these hand pies are a real crowd-pleaser.
The Story Behind These Pies
I still remember the first time I bit into a Louisiana-style meat pie. It wasn’t at some fancy food festival — it was at a friend’s backyard get-together where someone’s aunt brought in a tray full of warm, golden hand pies. They disappeared faster than the beer. That flaky crust and peppery, beefy filling stuck with me, and I knew I had to recreate them at home.
These pies take a little time, I won’t lie. But every step — from browning the beef with the trinity to chilling the dough — pays off big when you finally break one open and take a bite. And they freeze beautifully, which means I usually double the batch so I have backup for those lazy dinner nights or last-minute guests.
What You’ll Need to Make These Meat Pies
You don’t need any fancy gadgets — just a few solid tools and some pantry staples.
Tools I Use:
- A good cutting board and sharp knife
- A cast iron skillet (nothing browns like it!)
- A mixing bowl for the dough
- Pastry cutter or just cold fingers
- Rolling pin
- 5-6” round cutter (or flip a cereal bowl and trace around it)
Ingredients You’ll Need:
- Ground beef: I usually go with 93/7 for less grease, but if you’ve got 80/20 on hand, just drain it well.
- The trinity: Onion, green bell pepper, and celery — a must in most Louisiana dishes.
- Garlic: Freshly minced makes a big difference.
- Creole seasoning: I start light and adjust to taste. Some blends can get salty quick.
- Flour: All-purpose for the filling, and I like to add a little whole wheat to the crust for that nutty edge.
- Beef stock: Low sodium if possible — it gives control over the saltiness.
- Butter: Frozen, then grated. It’s my go-to biscuit trick and works wonders for pie dough too.
- Cold water: Ice water helps the crust stay crisp and tender.
Making the Filling
I start by chopping the onion, bell pepper, celery, and garlic super fine. You want everything to melt into the filling — no big veggie chunks here. Sometimes I pulse it all in a food processor for speed, just being careful not to turn it into a paste.
Then I sauté the trinity in olive oil until soft, followed by the beef and seasonings. I keep the heat at medium so nothing scorches and the flavors have time to build. Once the beef is browned, I stir in a bit of flour, then slowly pour in the stock. That’s when it thickens into this rich, savory mixture that smells so good, it’s hard not to eat it straight out of the pan.
Important tip: Let the filling cool completely before assembling the pies. Warm filling will ruin your dough — trust me, I learned that one the hard way.
Homemade Dough, My Way
This pie crust is half all-purpose, half whole wheat — I love that extra bite it gives. I always keep my butter in the freezer and grate it straight into the flour. It sounds odd, but it distributes perfectly and makes for a beautifully flaky crust.
After cutting the butter into the flour, I drizzle in ice water bit by bit and gently fold until the dough just holds together. No kneading, no over-mixing. I wrap it up and chill it for at least an hour — overnight if I’m prepping ahead.
Assembling and Baking the Pies
Roll the chilled dough on a lightly floured surface until about ¼” thick. Cut it into rounds (I usually get 14-16), scoop in the cooled filling, fold, crimp, and seal with a fork. I poke a small slit in the top to let steam escape — nothing fancy.
Before baking, I brush each pie with a quick egg wash for that golden finish. If I’m freezing them for later, I just freeze them raw on a tray, then store them in a bag once solid.
Baking Tips:
- Fresh pies from the fridge bake in about 30–35 minutes.
- If frozen solid, give them closer to 45–50 minutes.
- Keep an eye out — when they’re golden and bubbling, they’re ready.
Real-Life Entertaining Tips
These meat pies have been my go-to for everything from game nights to New Year’s get-togethers. They’re easy to hold, not messy, and somehow always the first thing to vanish from the table.
What’s worked best for me is breaking up the prep:
- Make the filling a day early.
- Roll and chill the dough separately.
- Assemble the pies the morning of the event.
- Freeze them if you’re doing it more than a day in advance.
This way, you’re not scrambling last minute, and it looks like you spent all day making them fresh. Win-win.
Cooking with Kids
These meat pies are fun for kids to help with — my niece loves using the biscuit cutter and crimping the edges with a fork. It’s a little messy, but it’s a great way to get them involved and proud of the final result. Just keep sharp tools and the hot filling out of their reach.
Ground Beef Meat Pies
If you're craving something cozy, savory, and perfect for a crowd, these Louisiana-inspired ground beef meat pies are just the thing. With a spiced beef filling tucked into a buttery, flaky crust, they're ideal for parties, game nights, or anytime you want a handheld bite that feels like home.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 rib celery, finely chopped (about ⅓ cup)
- ½ green bell pepper, finely diced (about ½ cup)
- 3 garlic cloves, minced
- 1 yellow onion, finely diced (about 1 cup)
- 1 lb ground beef (93/7)
- 1 teaspoon kosher salt
- ¾ teaspoon salt-free Creole seasoning
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon all-purpose flour
- ½ cup low-sodium beef stock
For the Pastry:
- 1 cup unsalted butter, frozen
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon kosher salt
- 1½ cups cold water (you may need more or less)
Instructions
- Make the Filling: Start by heating the olive oil in a skillet over medium-high heat. Once hot, sauté the onion, celery, bell pepper, and garlic with a pinch of salt and pepper until softened and fragrant, about 3–5 minutes.
- Add the ground beef and break it up with a spoon as it cooks. Season with Creole seasoning, cayenne, and black pepper. Once the beef is browned, stir in the flour and cook for a minute or two to absorb the fat.
- Pour in the beef stock and simmer just until most of the liquid has evaporated. Transfer the mixture to a container and let it cool in the fridge for a few hours until completely chilled.
- Make the Dough: Grate the frozen butter using a box grater and return it to the freezer briefly. In a large bowl, whisk together the flours and salt. Slowly add the grated butter, working it into the flour using a fork or pastry blender until the mixture resembles coarse crumbs.
- Start adding ice water a little at a time, gently folding the mixture with a spatula. Add just enough water so the dough starts to come together—don't overwork it. Once it holds when pressed and you can still see specks of butter, shape into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
- Assemble the Meat Pies: Roll the chilled dough on a floured surface to about ¼” thickness. Cut into 5–6 inch rounds using a biscuit cutter or small plate.
- Spoon a heaping 2 tablespoons of the cold beef filling into the center of each round. Fold over and seal the edges well—pinch with your fingers or crimp with a fork. Poke a few holes in the tops to let steam escape.
- Transfer to a parchment-lined baking sheet and refrigerate or freeze for 1–2 hours to firm up the dough again.
- Bake: Preheat your oven to 350°F. Beat an egg and brush it over the tops of the chilled pies.
- Bake for 30–35 minutes if refrigerated, or 45–55 minutes if baking from frozen. You’re looking for a beautifully golden crust. Let them cool slightly before serving.
Notes
- Make-ahead friendly: Both the filling and dough can be prepped up to 4 days in advance.
- Freeze it: These pies freeze beautifully—just bake straight from frozen when needed.
- Leftovers: Store in an airtight container for up to 2 days. Reheat in a toaster oven to keep the crust crisp.
- Seasoning tip: Start light with the Creole seasoning and adjust to taste after cooking the beef.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 277Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 56mgSodium 665mgCarbohydrates 19gFiber 1gSugar 1gProtein 11g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions People Ask Me
What are Louisiana-style meat pies?
They’re golden, flaky pastries filled with spiced beef, kind of like an empanada but with Southern flair.
Can I use a different meat?
Absolutely — pork or even a mix of beef and pork works. I’ve tried a crawfish version too, but beef is still my favorite.
How do I freeze them?
Freeze unbaked pies on a tray until solid, then move them to a bag. You can bake them straight from frozen.
Can I use store-bought dough?
You can, but I’ve had mixed results. It often breaks or gets too thick when folding. If you’re short on time, puff pastry could be a fun twist.
Are they too spicy?
Not really. The Creole seasoning gives them a gentle kick. You can always tone it down and add more heat after tasting.
Handy Tips from My Kitchen
- Prep both filling and dough up to four days ahead.
- Start light with the spice — you can always add more.
- Freeze the pies unbaked for stress-free entertaining.
- Reheat leftovers in the oven or toaster oven for best texture.
Let me know if you try these out — I’d love to hear how you fill and fold yours! Whether you’re hosting a party or just want a cozy dinner with something a little extra, these meat pies have a way of stealing the show.
Try Other Ground Beef Recipes:
