Ingredients
-
-
1 1/2
-
3/4
-
2
-
2
-
2
-
2
-
1
-
2
-
1/2
-
2
-
1
-
1/2
-
-
Directions
Meat Pies With Spicy Portuguese Sauce, This traditional Portuguese recipe is courtesy of Emeril Lagasse The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping It’s a long recipe but really not that difficult Read through the entire recipe first Emeril wrote this to use as an appetizer, so there are 36 small meat pies I suppose you could try to make the pies larger if you wanted to serve it as a main course Enjoy!, Wow – I’m learning you can never go wrong with an Emeril recipe! I made this exactly as posted, using Emeril Essence Bayou Blast as the seasoning I could not find a 16-oz can of crushed tomatoes for the sauce, so used a 16-oz can of tomato sauce, which seemed to worked out fine Although I think I measured the mixture correctly, I ended up with 18 patties They cooked perfectly (3 minutes per side) The sauce was delicious – briny and bright! I will definitely be making this again Made for Culinary Quest 2016
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Steps
|
1
Done
|
Meat Pies:. |
|
2
Done
|
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. |
|
3
Done
|
Form the Mixture Into Meatballs the Size of a Large Walnut, About 2 Tablespoons Each. |
|
4
Done
|
Beat the Remaining Egg With 2 Tablespoons Water and 1 Teaspoon Creole Seasoning (or Emeril's Essence) in a Shallow Bowl. |
|
5
Done
|
Combine the Flour and 1 Teaspoon of Creole Seasoning (or Essence) in Another Shallow Bowl. |
|
6
Done
|
Combine the Remaining Bread Crumbs With the Remaining 1 Teaspoon of Creole Seasoning (or Essence) in a Thrid Shallow Bowl. |
|
7
Done
|
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. |
|
8
Done
|
Flatten Each Ball Slightly to Form a Patty and Place on a Baking Sheet Lined With Wax Paper. |
|
9
Done
|
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. |
|
10
Done
|
Make the Sauce:. |
|
11
Done
|
Heat the Olive Oil in a Saucepan Over Medium-High Heat. |
|
12
Done
|
Add the Onions and Garlic and Cook, Stirring, Until Soft, About 4 Minutes. |
|
13
Done
|
Add the Anchovy Fillets, Olives and Crushed Red Pepper Flakes and Cook, Stirring Often, Until the Anchovies Dissolve, About 2 Minutes. |
|
14
Done
|
Add the Tomatoes, Tomato Paste, and 1/4 Cup Water. |
|
15
Done
|
Stir Well and Simmer, Uncovered, Until the Sauce Has Thickened, About 20 Minutes. |
