This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

The holiday season is upon us and that means planning holiday menus has begun. I love mixing in traditional Louisiana dishes into my menus during the holidays since my husband is from the state. Louisiana meat pies are a traditional dish that frequently show up to holiday tables and for good reason. I partnered with my friends at Tony Chachere’s to create these Louisiana meat pies with sage gravy so that you can bring the taste of Louisiana to your table this holiday season.

Meat pies originated in Natchitoches in northern Louisiana and is one of the traditional state foods that is basically a savory meat filling stuffed into pie dough and baked or fried until golden and delicious. They are perfect for serving up as an appetizer or alongside any holiday mains you might be having. I like to make a sage infused white gravy using Tony Chachere’s Creole White Gravy mix which makes the perfect meat pie dipping sauce to serve alongside your platter of meat pies.

These meat pies can be baked or fried, but I personally like the ease of baking them and they still turn out flaky, golden, and delicious. Not only are these meat pies super tasty, but they are also easy to make too thanks to the help of store bought pie dough. Of course you can make homemade pie dough here, but I find buying store bought doesn’t make that big of a difference in flavor and it cuts down on prep time tremendously. And let’s be honest, during the holiday season we need all of the shortcuts we can get!

To make the meat pies, you simply sauté some ground beef and pork with the holy trinity of celery, bell pepper, and onion along with my favorite Tony Chachere’s More Spice Creole Seasoning and add a beef broth slurry to create the filling. From there you cut pie dough into 4” circles and then stuff with the ground meat filling and seal to make hand pies. Brush an egg wash on top and sprinkle a little more of the Creole seasoning and bake until golden. While the pies bake, you can then make the delicious sage gravy and serve them together. These are truly delicious and just taste like the holiday season with every bite.

I can’t wait for you to give these meat pies a try for yourself, you and your family and friends are going to love them!

Make sure to check out Tony Chachere's website for more holiday recipe inpsiration.

Ingredients:

1/2 Lb. Ground Beef
1/2 Lb. Ground Pork
1/2 Cup Diced Green Bell Pepper
1/4 Cup Diced Celery
1/2 Cup Diced Onion
1 Tbsp. Tony Chachere’s More Spice Creole Seasoning
1/2 Cup Beef Broth
1 Tbsp. All Purpose Flour
1 Tsp. Worcestershire sauce
1 Tbsp. Butter
1 Tbsp. Neutral Flavored Oil
2 Store Bought Pie Dough
1 Egg
1 Tbsp. Water

For the Gravy-

3 Tbsp. Tony Chachere’s Creole White Gravy Mix
1/2 Cup Water
1/2 Cup Milk
4 Fresh Sage Leaves
1 Tsp. Tony Chachere’s More Spice Creole Seasoning

Directions:

Preheat oven to 375 degrees.
Bring pie dough to room temperature.
In a large skillet add oil along with beef and pork and begin to brown.
Once meat begins to brown add in bell pepper, celery, and onion and season with 1 tbsp. Tony Chachere’s More Spice Creole Seasoning and stir to cook down veggies for 3-5 minutes while meat continues to cook through.
Make a slurry by combining flour and beef broth in a mason jar and shaking until smooth.
Add half of the slurry and Worcestershire sauce and stir to combine. Continue to cook for 5-10 minutes until the sauce thickens slightly and meat is cooked through. Add more if needed and then turn off heat. (Meat mixture should not be runny.)
Roll out pie dough to 1/8 inch thick and cut into 4” rounds. (You can use a small cereal bowl to do this.)
Fill the center of the rounds with about 1/4 cup of the meat mixture and then fold over one side of the dough to touch the other side and use a fork to gently press the dough together creating a half moon.
Place meat pies onto a parchment lined baking sheet.
Whisk egg and water together.
Brush the egg wash over each meat pie lightly and sprinkle with a little extra Tony Chachere’s More Spice Creole Seasoning.
Bake for 20-25 minutes until crust is golden brown.
While the meat pies bake, make the gravy by whisking 3 Tbsp. Tony Chachere’s Creole White Gravy Mix with water, milk, sage, and More Spice Seasoning.
Bring to a boil and then reduce heat and let simmer for about 1-2 minutes until gravy is desired thickness.
Serve gravy alongside the meat pies for dipping.

These Louisiana meat pies with sage gravy are so perfect for any holiday this year whether you are hosting or bringing pot luck to a friends house. Either way, you are sure to fall in love with these Louisiana flavors this holiday season.

Louisiana Meat Pies with Sage Gravy