Emeril's Pork Pies

Name: Emeril's Pork Pies
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Cuisine: american
Ingredients: 1 teaspoon vegetable oil; 1 pound 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 tablespoon chopped garlic; 1 tablespoon flour; 1 cup water; 1/4 cup chopped green onions; 1 cup cooked long grain white rice; 4 ounces grated Maytag White Cheddar cheese; 1 recipe pastry, recipe follows; 3 cups flour; 1 1/2 teaspoons salt; 3/4 teaspoon baking powder; 6 tablespoons solid vegetable shortening; 1 egg; 2/4 cup milk; Solid vegetable shortening for deep-frying; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Emeril's Pork Pies

0 Reviews

Total: 1 hr 30 min
Prep: 1 hr 15 min
Cook: 15 min

Total: 1 hr 30 min
Prep: 1 hr 15 min
Cook: 15 min

Ingredients

1 teaspoon vegetable oil

1 pound 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 tablespoon chopped garlic

1 tablespoon flour

1 cup water

1/4 cup chopped green onions

1 cup cooked long grain white rice

4 ounces grated Maytag White Cheddar cheese

1 recipe pastry, recipe follows

Pastry for Pork Pies:

3 cups flour

1 1/2 teaspoons salt

3/4 teaspoon baking powder

6 tablespoons solid vegetable shortening

1 egg

2/4 cup milk

Solid vegetable shortening for deep-frying

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

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.

Pastry for Pork Pies:

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 degrees F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels and serve immediately.

Emeril's Pork Pies

Emeril's Pork Pies

Pastry for Pork Pies:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Pastry for Pork Pies:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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