Tuesday, December 22, 2009
Here's my version of a simple, yet tasty, dish. It's the Paladin household spin on the venerable Meat Pie:
1 lb ground pork
1 tbls Tony Chachere's Creole Seasoning
1/4 tsp Tabasco
1 onion - diced
2 cloves garlic, minced (1 tbls)
1 cup chicken broth
Salt/Pepper to taste
Two refrigerated pie crusts
1 egg + 2 tbls water - beaten
Begin browning ground pork in a skillet, stirring often. When its about half way cooked, add the garlic, onion, and Creole seasoning. Continue to cook, stirring off and on, until the meat is no longer pink and the onion is becoming translucent. Drain off excess fat.
Add the chicken broth and Tabasco to the meat/onion mixture in the skillet. Simmer the mixture for 15 to 20 minutes, or until most of the liquid has cooked off. Taste and adjust seasoning with Salt/Pepper to your taste. Set aside.
That's it for the filling. You can put this in the 'fridge for several days, or use it right away. You can also alter the recipe however you want. You can use half pork - half hamburger, or all hamburger, or add peppers, or leave out onions. You can substitute beef broth for the chicken broth. The recipe I've given is just the way I make it most of the time - at its most basic. I've been known to throw pretty much anything in the meat pie mixture.
You can also adjust the seasoning alot to your taste. We don't particularly go for "hot" spicy food. The amounts of Creole Seasoning and Tobasco in this recipe result in a mild, yet flavorful, experience. You can fire it up, if you want.
Making the pies:
Preheat oven to 400 degrees. Unrolled pie crust dough and put an upside down cereal bowl on it. Trace around the bowl with a knife to cut out circles of dough. You should be able to get two complete circles out of a crust, and then another circle once you press the scrap pieces together. That makes a total of SIX circles of dough, since you have two pie crusts.
Put about a quarter cup filling in the center of each circle. Dip your finger in the egg wash and moisten the outside edge of the dough circle all the way around. Fold the dough circle over and press the edges together to seal them. I go around the edge with a fork to seal it good. When you've made all your pies, put them on a cookie sheet and brush them with the egg wash.
Bake for 25 to 30 minutes. Be careful when you eat them - they're HOT when right out of the oven :)
These are also good if you add a little bit of grated sharp cheese on top of the meat filling before you seal them up!