CAJUN MEAT PIES
Source of Recipe
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List of Ingredients
1 pound roll hot pork breakfast sausage, or 1/2 pound sausage and 1/2 pound ground beef
1 medium onion, finely diced
1/2 medium red bell pepper, finely diced
2 cloves garlic, minced
1 small Louisiana yam, (or sweet potato) peeled and coarsely grated
1 teaspoon fresh basil, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon cracked black pepper
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
3 sheets puff pastry, 9x9 inches, from the grocery freezer section
1 egg beaten with 1 tablespoon of water for egg wash
Directions:
Place a large skillet over medium heat and saute the meat, crumbling it into small pieces as it cooks. Remove from pan and drain on paper towels. Drain all but 1 tablespoon of fat from the pan and add the onions, bell pepper and garlic and cook until soft. Add the grated yam and cook 10 to 15 minutes. Add the basil, pepper and Worcestershire and stir well. Remove from heat. Taste and adjust seasoning.
Preheat oven to 375 degrees.
On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Using a 4-inch plate as a guide, trace and cut out 4 circles of pastry from each of the 3 sheets. Transfer the 12 pastry circles to 2 parchment-lined baking sheets. Place a heaping tablespoon of filling on one side of each dough circle. Brush egg wash around the outer edge. Fold the dough over to enclose the filling and press with fingers or the tines of a fork to seal securely. Brush each pie lightly with egg wash.
Bake in the oven for 30-35 minutes or until golden brown.
Yield: 12 Pies
Recipe
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