Meat Pies With Spicy Portuguese Sauce Recipe #370868
This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!
by LifeIsGood
1½ hours | 1 hour prep
SERVES 36
Meat Pies
- 1 1/2 lbs ground veal
- 3/4 cup fine dry breadcrumb, divided
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons buttermilk
- 2 large eggs, divided
- 1 teaspoon minced garlic
- 2 teaspoons salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons water
- 1 tablespoon creole seasoning, divided (or Emeril's Essence)
- 1/2 cup all-purpose flour
- vegetable oil, for frying
Spicy Portuguese Sauce
- 2 tablespoons extra-virgin olive oil
- 3/4 cup yellow onion, finely chopped
- 1 tablespoon minced garlic
- 2 anchovy fillets, minced
- 1/4 cup kalamata olive, pitted and chopped
- 3/4 teaspoon crushed red pepper flakes
- 1 (16 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/4 cup water
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons cilantro, chopped
- salt & freshly ground black pepper, to taste
- Meat Pies:.
- Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
- Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
- Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
- Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
- Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
- Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
- Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
- Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
- Make the Sauce:.
- Heat the olive oil in a saucepan over medium-high heat.
- Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
- Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
- Add the tomatoes, tomato paste, and 1/4 cup water.
- Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
- Add the parsely and cilantro, and season with salt and pepper.
- Keep warm while you finish the meat pies.
- Finish the Meat Pies:.
- Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
- Using a slotted spatula, transfer to paper towels to drain.
- Serve hot with the sauce.
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5 stars