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Emeril's Pork Pies (Emeril Lagasse) Recipe

Emeril's Pork Pies (Emeril Lagasse) Recipe

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Ingredients:

Serving

1 tsp vegetable oil
1 lb 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
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
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

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.
Yield: 12 small pies
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6027.17 Kcal (25235 kJ)
Calories from fat	2770.45 Kcal
		% Daily Value*
Total Fat	307.83g	474%
Cholesterol	510.79mg	170%
Sodium	32119.63mg	1338%
Potassium	4325.98mg	92%
Total Carbs	659.6g	220%
Sugars	21.4g	86%
Dietary Fiber	76.71g	307%
Protein	158.23g	316%
Vitamin C	128.7mg	215%
Vitamin A	2.8mg	94%
Iron	93.2mg	518%
Calcium	2145.2mg	215%

Amount Per 100 g
Calories	250.81 Kcal (1050 kJ)
Calories from fat	115.29 Kcal
		% Daily Value*
Total Fat	12.81g	474%
Cholesterol	21.26mg	170%
Sodium	1336.63mg	1338%
Potassium	180.02mg	92%
Total Carbs	27.45g	220%
Sugars	0.89g	86%
Dietary Fiber	3.19g	307%
Protein	6.58g	316%
Vitamin C	5.4mg	215%
Vitamin A	0.1mg	94%
Iron	3.9mg	518%
Calcium	89.3mg	215%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

145.4

Points
159

PointsPlus

Good Points

saturated fat free,
good source of fiber

Bad Points

High in Sodium,
High in Total Fat

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