Portuguese Meat Pies

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground veal
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Buttermilk
2 tablespoons	30ml	Eggs (large)
3/4 cup	109g / 3.8oz	Bread crumbs
1/2 cup	31g / 1.1oz	All-purpose flour
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
		Oil - for pan-frying
		Spicy Portuguese Sauce
2 tablespoons	30ml	Olive oil
3/4 cup	46g / 1.6oz	Finely-chopped onion
1 tablespoon	15ml	Minced garlic
3/4 teaspoon	3.8ml	Crushed red pepper
2		Anchovy fillets - minced
1/4 cup	36g / 1.3oz	Chopped black olives - such as Kalamata
1 tablespoon	15ml	Tomato paste
1		Crushed tomatoes - (16 oz)
1/4 cup	59ml	Water
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a bowl combine veal, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 cup of the bread crumbs and mix quickly but thoroughly to combine. Form into meatballs the size of a large walnut, about 2 tablespoons each in size.

Beat the remaining egg with 2 tablespoons of water and 1 teaspoon of the Essence in a shallow bowl. Combine the flour and 1 teaspoon of the remaining Essence in a shallow bowl. Combine the bread crumbs with the remaining teaspoon of Essence in a shallow bowl.

Dip each ball first into the seasoned flour, then into the egg wash, and finally into the bread crumbs. Flatten the balls slightly to form a patty and place on a waxed paper-covered baking sheet. Cover tightly with plastic wrap and refrigerate until ready to cook.

In a large saute pan, add enough oil to come 1/2-inch up the side of the pan. Heat the oil to 350 degrees. Fry the meat pies in the oil in batches until deep golden brown and cooked through, about 3 or 4 minutes each side, turning as they cook. Drain on paper towels and repeat with the remaining meat pies. Serve hot with Spicy Portuguese sauce.

Spicy Portuguese Sauce: In a saucepan, heat olive oil and saute onion and garlic until soft and fragrant, about 4 minutes. Add crushed red pepper, anchovy fillets, and olives and cook for 2 minutes. Add tomato paste, tomatoes, and water and stir well to combine. Simmer uncovered for 20 minutes, until flavors have blended and sauce is thickened. Add parsley and cilantro, and season with salt and pepper, to taste, and serve warm.

This recipe yields about 36 meat pies.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B07) - from the TV FOOD NETWORK

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.