Meat Pie Mania: Our Favorite Recipes

Shrimp and Chicken Sausage Meat Pies
Yields: Makes 20 pies
  • 2 tablespoons vegetable oil, divided, plus more for frying
  • ¼ cup chopped yellow onion
  • ½ pound chicken sausage, casings removed
  • 1 clove garlic, minced
  • ¼ cup chopped green bell pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons white wine
  • ½ pound large fresh shrimp, peeled and deveined
  • 2 tablespoons seafood stock
  • 1½ tablespoons all-purpose flour
  • ¼ cup heavy whipping cream
  • 1 teaspoon fresh thyme leaves
  • Meat Pie Dough (recipe precedes)
  • 1 large egg
  • 2 tablespoons water
  • Roasted Red Pepper Dip (recipe follows)
  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add chicken sausage, garlic, bell pepper, salt, and black pepper. Cook for 3 minutes, stirring frequently. Add wine, and cook until sausage is no longer pink, 4 to 5 minutes more. Drain well, and transfer to a large bowl.
  2. In the work bowl of a food processor, place shrimp. Pulse until small pieces remain. (It will have a paste-like consistency.)
  3. In a small bowl, whisk together stock and flour. Set aside.
  4. In same large skillet, heat remaining 1 tablespoon oil over medium heat. Add shrimp; cook, stirring constantly, until shrimp begins to turn pink. Stir in flour mixture. Add cream and thyme; stir until thickened. Remove from heat, and stir into sausage mixture. Let cool completely.
  5. Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll each piece of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
  6. Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
  7. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
  8. Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan. Serve with Roasted Red Pepper Dip.

Roasted Red Pepper Dip
Yields: about 2 cups
  • 3 red bell peppers, quartered and seeded
  • ½ medium yellow onion, sliced
  • 2 cloves garlic, roughly chopped
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 4 ounces cream cheese
  • ¼ teaspoon smoked paprika
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Place bell peppers on prepared pan. Cover with onion and garlic, and season with salt and black pepper.
  3. Bake until peppers are very tender and begin to brown, about 35 minutes, turning pan halfway through baking. Transfer peppers to a medium heatproof bowl, and cover with plastic wrap. Discard remaining ingredients and juices from baking sheet. Let peppers stand until cool.
  4. In the work bowl of a food processor, combine peppers, cream cheese, and smoked paprika. Process until smooth. Cover and refrigerate until serving.




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