Emeril's Pork Pies

Recipe Ingredients

1 teaspoon	5ml	Vegetable oil
1 lb	454g / 16oz	Ground Italian sausage
		(or any spicy pork sausage)
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Emeril's Essence - see * Note
		Cayenne pepper - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Flour
1 cup	237ml	Water
1/4 cup	15g / 0.5oz	Chopped green onions
1 cup	160g / 5.6oz	Cooked long grain white rice
4 oz	113g	Grated Maytag White Cheddar cheese
		Pastry For Pork Pies
3 cups	187g / 6.6oz	Flour
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Baking powder
6 tablespoons	90ml	Solid vegetable shortening
1		Egg
1/4 cup	59ml	Milk
		Solid vegetable shortening - for deep-frying

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Heat the vegetable oil over medium-high heat in a large skillet and brown the sausage, 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Emeril's Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions and rice. Mix well and let cool. Stir in the cheese.

For the pastry: Sift the flour, salt, and baking powder into a mixing bowl. Cut in the shortening unit it resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter.

Put about 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening in a deep pot or an electric deep-fryer to 360 degrees. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.

This recipe yields 12 small pies.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) 1996 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B27 broadcast 03-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.