Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Vegetable oil

  2. 1 lb 454g / 16oz Ground Italian sausage (or any spicy pork sausage)

  3. 1 cup 62g / 2 1/5oz Chopped onions

  4. 1/2 cup 73g / 2.6oz Chopped bell pepper

  5. 1/2 cup 55g / 1.9oz Chopped celery Salt - to taste Emeril's Essence - seeNote Cayenne pepper - to taste Freshly-ground black pepper - to taste

  6. 1 tablespoon 15ml Chopped garlic

  7. 1 tablespoon 15ml Flour

  8. 1 cup 237ml Water

  9. 1/4 cup 15g / 1/2oz Chopped green onions

  10. 1 cup 160g / 5.6oz Cooked long grain white rice

  11. 4 oz 113g Grated Maytag White Cheddar cheese Pastry For Pork Pies

  12. 3 cups 187g / 6.6oz Flour

  13. 1 1/2 teaspoons 7 1/2ml Salt

  14. 3/4 teaspoon 3.8ml Baking powder

  15. 6 tablespoons 90ml Solid vegetable shortening

  16. 1 Egg

  17. 1/4 cup 59ml Milk Solid vegetable shortening - for deep-frying

Instructions Jump to Ingredients ↑

  1. Recipe 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.


Send feedback