a defining element. The traditional size is approximately 4 ounces (by weight) on a 5"-6" diameter pastry dough (with the dough circles being cut, traditionally, using an empty coffee can). The filling should be made the day before to allow the flavors of the ingredients to meld. Filling, dough and tools should be chilled before assembly. Warm filling will cause the dough to disintegrate. In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. By 1967, Natchitoches meat pies were produced in commercial kitchens. Now, they may be ordered online. Louisiana Public Broadcasting aired a program January 20, 2007, describing how to make Natchitoches meat pies. It is available on DVD entitled "A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage - The Spanish Shows". An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more. See also Crawfish pie List of regional dishes of the United States Pistolette References External links Meat Pie Festival page at Natchitoches online city guide Official recipe at Natchitoches online city guide Los Adaes State Historic Site State of Louisiana Los Adaes Site Explorer Los Adaes at Texas Beyond History Cane River Heritage Area Adai Caddo Indian Nation American pies Louisiana cuisine Savoury pies Natchitoches, Louisiana Deep fried foods Beef dishes Pork dishes