Our family is on the road a lot for ball and school activities. We all are thrilled when we realize we are on I-49 and, “Oh! We can stop at the French Market in Natchitoches for meat pies!” (I have definitely rubbed my foodie loving vibes onto my children). We like their meat pies as well as their crawfish pies.
When I came across this recipe for a Natchitoches meat pie in pot pie form I knew I had to make it. It was definitely delicious and was so easy because you cooked everything in one skillet. You can even prep the meat mixture ahead and spread into the skillet to bake later if you needed. What a beauty! Enjoy!
- 1 pound ground beef
- 1 pound ground pork
- 1 bunch diced green onion
- 1 small yellow onion
- 1 small green bell pepper
- 4 cloves garlic, minced
- 1/3 cup flour
- 2 teaspoons cajun seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire
- 1 teaspoon hot sauce
- 1 box frozen puff pastry, thawed
- 1 egg, lightly beaten
- Flaked sea salt
Preheat the oven to 400 degrees. In a 10” cast iron skillet, cook and crumble the ground beef and pork. When the meat is almost done, add the green onions, onion, bell pepper, and garlic. Cook on low until veggies are tender.
Stir in flour, cajun seasoning, kosher salt, black pepper and red pepper. Stir 1 minute. Gradually pour in broth, Worcestershire, and hot sauce. Cook until thickened, 5-7 minutes.
Cut puff pastry into squares and layer in a shingle manner by starting at the edges and working toward the center. Brush with egg and sprinkle with sea salt.
Bake until golden brown and puffed, 20ish minutes.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)