| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy, Eggs | Italian | Emlive03 | 12 | servings |
INGREDIENTS
| 1 | ts | Vegetable oil |
| 1 | lb | Ground Italian sausage |
| (or any spicy pork sausage) | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped bell pepper |
| 1/2 | c | Chopped celery |
| Salt; to taste | ||
| Emeril's Essence; see * Note | ||
| Cayenne pepper; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Chopped garlic |
| 1 | tb | Flour |
| 1 | c | Water |
| 1/4 | c | Chopped green onions |
| 1 | c | Cooked long grain white rice |
| 4 | oz | Grated Maytag White Cheddar cheese |
| === PASTRY FOR PORK PIES === | ||
| 3 | c | Flour |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Baking powder |
| 6 | tb | Solid vegetable shortening |
| 1 | Egg | |
| 1/4 | c | Milk |
| Solid vegetable shortening; for deep-frying |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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