Meat Pie Mania: Our Favorite Recipes


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)
  1. 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.
  2. 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
  3. tablespoons water.
  4. 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.
  5. 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.
  6. 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.

Creole Mustard Dip
Yields: 1 Cup
  • ½ cup Creole mustard
  • ¼ cup sour cream
  • 3 tablespoons mayonnaise
  • ⅛ teaspoon ground black pepper
  1. In a medium bowl, combine all ingredients. Cover and refrigerate until serving.


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