Mexican wheat flour[2] could have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or sourced from Europe via the French port on the Red River at Natchitoches.

Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling.

The meat filling can be used in other foods (such as tacos and tamales, among others) but the wheat turnover crust is a defining element.

[citation needed] In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors.

[5] 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".