Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Pronounced NACK-uh-tish IIIIIIEEEEE!!!! this is the best meat pie in Cajun Land

Ingredients Nutrition


  1. filling: make a roux of flour & shortening.
  2. add all other ingredients, cover and cook on LOW heat for 30 minute.
  3. drain off fat.
  4. cool while making pastry.
  5. Pastry.
  6. mix flour & baking powder; together add shortening, then eggs.
  7. add milk to make a stiff dough.
  8. roll very thin about 1/8" thick.
  9. use a saucer to cut circles of dough.
  10. fill 1/2 full.
  11. fold dough over and dampen edges w/ water
  12. crimp w/ fork
  13. Fry in deep fryer till golden brown.
  14. keep warm till served.


Most Helpful

I made these as is and they were really good, however, I doubled the recipe and had some filling left over. I used the filling as a base for a pot of chili - I only added an industrial size can of crushed tomatoes and 2 cans of beans and some chili powder and I swear it's the best chili we've ever eaten.

Bogey'sMom December 19, 2002

I make these every year for a Mardi Gras party, only I make about 8 dozen at a time. One of my favorite shortcuts for this is to use refrigerated pie crusts. I then place the pies on cookies sheets in the freezer and flash freeze them so that i can bake them at a later date. Oh...that's something else that I do differently....I bake them. I never have any leftovers from the parties either.

JeannieDee August 22, 2009

My husband and I loved these meat pies. Thank you so much for sharing....update on 3-11-07.... Fixed these again and they were equally wonderful.... Th

gertc96 March 12, 2007

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