Meat Pies With Spicy Portuguese Sauce Recipes

MEAT PIES WITH SPICY PORTUGUESE SAUCE

Steps:

• Meat Pies:.
• Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
• Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
• Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
• Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
• Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
• Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
• Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
• Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
• Make the Sauce:.
• Heat the olive oil in a saucepan over medium-high heat.
• Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
• Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
• Add the tomatoes, tomato paste, and 1/4 cup water.
• Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
• Add the parsely and cilantro, and season with salt and pepper.
• Keep warm while you finish the meat pies.
• Finish the Meat Pies:.
• Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
• Using a slotted spatula, transfer to paper towels to drain.
• Serve hot with the sauce.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.