Andouille Sausage Meat Pies
Yields: Makes 18 pies
- 1 tablespoon vegetable oil, plus more for frying
- ⅓ cup minced yellow onion
- ¾ pound andouille sausage, chopped into ¼-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- ½ cup sweet corn kernels
- 1 tablespoon fresh cilantro, chopped
- Meat Pie Dough (recipe precedes)
- 1 large egg
- 2 tablespoons water
- 1 cup shredded mozzarella
- Creole Mustard Dip (recipe follows)
- In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add sausage, salt, paprika, and pepper. Cook, stirring frequently, until sausage is slightly browned. Remove from heat; stir in corn and cilantro. Let cool completely.
- Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 18 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. 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
- tablespoons water.
- Place 2 tablespoons filling in center of each round. Sprinkle about 1 tablespoon mozzarella over filling. 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.
- 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.
- 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 Creole Mustard Dip.