Portuguese Meat Pies

In a bowl combine veal, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 cup of the bread crumbs and mix quickly but thoroughly to combine. Form into meatballs the size of a large walnut, about 2 tablespoons each in size.

Beat the remaining egg with 2 tablespoons of water and 1 teaspoon of the Essence in a shallow bowl. Combine the flour and 1 teaspoon of the remaining Essence in a shallow bowl. Combine the bread crumbs with the remaining teaspoon of Essence in a shallow bowl.

Dip each ball first into the seasoned flour, then into the egg wash, and finally into the bread crumbs. Flatten the balls slightly to form a patty and place on a waxed paper-covered baking sheet. Cover tightly with plastic wrap and refrigerate until ready to cook.

In a large saute pan, add enough oil to come 1/2-inch up the side of the pan. Heat the oil to 350 degrees. Fry the meat pies in the oil in batches until deep golden brown and cooked through, about 3 or 4 minutes each side, turning as they cook. Drain on paper towels and repeat with the remaining meat pies. Serve hot with Spicy Portuguese sauce.

Spicy Portuguese Sauce: In a saucepan, heat olive oil and saute onion and garlic until soft and fragrant, about 4 minutes. Add crushed red pepper, anchovy fillets, and olives and cook for 2 minutes. Add tomato paste, tomatoes, and water and stir well to combine. Simmer uncovered for 20 minutes, until flavors have blended and sauce is thickened. Add parsley and cilantro, and season with salt and pepper, to taste, and serve warm.

This recipe yields about 36 meat pies.