Natchi­toches Beet Pies

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time
1h 18m


  • Beet Filling
  • ½ stick (4 tablespoons) butter
  • ½ large yellow onion, small dice
  • 2 green bell peppers, small dice
  • 4 celery stalks, small dice
  • 1 jalapeño, seeded and minced
  • 2 medium to large red beets (roasted, peeled, medium dice)
  • 4 cloves garlic minced
  • 2 tbsps fresh ginger minced
  • ¼ cup flour
  • Kosher salt and pepper, to taste
  • Pie Dough
  • 1 ½ cups AP flour
  • ¾ tsp salt
  • ½ tsp baking powder
  • 3 tbsps vegetable shortening
  • ¼ cup milk
  • 1 egg
  • 2 tbsps beet puree
  • Vegetable Oil, for frying


  • For Beet Filling
  • Melt butter in a large Dutch oven over medium high heat. Add onion, peppers, celery, jalapeños and sweat down for 10-12 minutes. Season with salt and pepper. Stir in the roasted beets ginger and garlic and cook until fragrant. Sprinkle in flour to thicken. Remove from pot and cool completely before stuffing.
  • For Pie Dough
  • Sift together the flour, salt, and baking powder. In a separate bowl, beat together milk, egg, and beet puree. Cut the shortening into the dry mixture until pea size crumbs appear. Put both the flour mixture and the wet into a mixer and mix on low until a soft dough is formed. Roll out the dough nice and thin then cut into 5” diameter circles.
  • Assembly
  • Fill the circles a heaping tablespoon into the center of the round and fold into a half moon shape. Crimp with fork.
  • Fill a Dutch oven halfway up with vegetable oil and heat to 360 degrees.
  • Fry in the hot oil for 4-5 minutes, until crisp. Remove and season with salt.

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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