Low Country Meat Pies
Source of Recipe
Tin Can Tavern and Grille
Recipe Introduction
Yield: 6 servings
Notes: A 17.3-ounce box of frozen puff pastry contains 2 sheets. You will
need 1 1/2 boxes for this recipe. Store the remaining sheet in a sealable
plastic bag and leave frozen for another use.
Tin Can Tavern serves these with its Smoked Tomato Bacon Ranch Dressing,but co-owner Josh Alt advises home cooks to use a favorite prepared ranch dressing.
List of Ingredients
3/4 pound ground beef
1/4 pound pork sausage links, casings removed
2 tablespoons chopped garlic
1/2 cup chopped yellow onion
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon ground dried thyme
1 teaspoon rosemary leaves
3 sheets puff pastry, thawed (see note)
Vegetable oil, for deep-frying
Ranch dressing, for serving (see note)Recipe
In a medium skillet, combine beef, sausage, garlic, onion, salt, pepper, basil,
Worcestershire, celery salt, thyme and rosemary. Saute until browned, about 7
minutes, breaking up the meat as it cooks so that no large pieces remain.
Drain; discard fat. Let meat mixture cool.
Cut each sheet of puff pastry into four 5-inch squares; cover and refrigerate
until ready to use.
Spoon about 1/4 cup meat mixture into the center of each pastry square. Fold
pastry over the meat to form a triangle; press edges together tightly with the
tines of a fork.
Bring oil to 350 degrees in a deep-fryer or Dutch oven. Cook one or two
pastries at a time, holding them down with slotted spoons to keep the entire
pastry immersed in oil. Deep-fry about 4 minutes or until golden brown. Drain
for a moment on paper towels.
Serve hot with ranch dressing.
Per serving: 796 calories; 52g fat (59 percent calories from fat);
9g saturated fat; 35mg cholesterol; 22g protein; 60g carbohydrate; 2g sugar;
2.5g fiber; 1,048mg sodium; 37mg calcium; 168mg potassium.
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