Emeril's-style Pork Pies
Ingredients:
- 1 tsp vegetable oil
- 1 lbs. ground Italian or any spicy pork sausage
- 1 cup chopped onions
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- Salt
- Essence, recipe follows
- Cayenne
- Freshly ground black pepper
- 1 Tbsp chopped garlic
- 1 Tbsp flour
- 1 cup water
- 1/4 cup chopped green onions
- 1 cup cooked long grain white rice
- 4 oz grated Maytag White Cheddar cheese
- 1 recipe pastry, recipe follows
Preparation:
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, 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.
Makes: 8Pastry for Pork Pies Ingredients:
- 3 cups flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 6 Tbsp solid vegetable shortening
- 1 egg
- 2/4 cup milk
- Solid vegetable shortening for deep-frying
Preparation:
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 a deep pot or an electric deep-fryer to 360° F.
Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.
Makes: 12 small piesEmeril's ESSENCE Creole Seasoning Ingredients:
- 2 1/2 Tbsp paprika
- 2 Tbsp salt
- 2 Tbsp garlic powder
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp cayenne pepper
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
