Shrimp and Chicken Sausage Meat Pies
Yields: Makes 20 pies
 
Ingredients
  • 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)
Instructions
  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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/a-little-meat-pie-mania/