I love the food at The Po’Boy Shop in Decatur — tastiest food this side of New Orleans. Would they share the recipe for their Cajun Meat Pies? I just love the filling and wonder what goes into it. Thanks. — Chris Voss, Atlanta
Mark Ferguson and David Schmidt, owners of The Po’Boy Shop, were happy to share this recipe they say may remind you of a Cajun empanada.
“My wife Linda and I came up with this recipe after trying meat pies years ago in New Orleans,” Schmidt said. “We’ve been making them for our home Mardi Gras parties for years, and they are always one of the first things to go!”
He says they initially made pie crusts from scratch. “However, when we made large batches it was a big task. We decided to try pre-made crusts, and they were excellent. We never went back! We didn’t feel like we lost any quality and certainly gained consistency. We make nearly everything at the shop from scratch, but this is one exception.”
The recipe makes 30 meat pies but don’t let that put you off. You can freeze them after they are shaped and then just pull out what you need. The recipe calls for these to be deep fried. We decided to try them deep fried and baked. After all, it’s pie crust, right? Both were delicious – just a bit different.
At the restaurant, these are served with a side of spicy remoulade. Beef base can be found in the soup aisle of your grocery store.
From the menu of ... The Po’Boy Shop & Basement Bar, 1369 Clairmont Road, Decatur; 678-974-8725, thepoboyshopatl.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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