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Meat Pie Dough Recipe

This dough works beautifully for Chef Donald Link’s Natchitoches Meat Pies, but it could be filled with almost any combination of meats or vegetables.

INGREDIENTS
  • 5 1/4 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon kosher salt
  • 1 pound cold butter, cut into small pieces
  • 1/2 cup ice water
INSTRUCTIONS
  1. Place the flour and salt in a large bowl and, using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse pebbles. Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary. Use your hands to knead the dough for a few minutes until it’s smooth and evenly blended.
  2. Roll the dough into a rectangle and fold it over itself three times like a letter. Repeat this process four times, reshape the dough to a rectangle, and refrigerate until firm, at least 15 minutes.

Recipe provided by Chef Donald Link, author of Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Adapted with permission from Real Cajun: Rustic Home Cooking from Donald LInk's Louisiana