Shrimp And Andouille Meat Pies
INGREDIENTS
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Prep Time: 1 Hour
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Yields: 8–10 Individual Pies
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Comment:
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The meat pie is believed to have originated in South and Central America and later evolved into the classic empanada. The filling for these small hand held pies can range from wild game to domestic meats, seafood or even combinations of the three. To
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Ingredients:
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1 pound (71–90 count) shrimp, peeled, deveined and coarsely chopped
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½ cup minced andouille sausage or tasso
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3 (9-inch) prepared pie doughs
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¼ pound butter, melted
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½ cup minced red onions
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½ cup minced celery
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¼ cup minced green bell pepper
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¼ cup minced red bell pepper
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¼ cup minced yellow bell pepper
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¼ cup minced garlic
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3 tbsps flour
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½ cup heavy whipping cream
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¼ cup thinly sliced green onion tops
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salt and black pepper to taste
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granulated garlic to taste
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¼ cup bread crumbs
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oil for deep-frying
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egg wash (1 egg, beaten with ¼ cup water)
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