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)
Instructions
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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/a-little-meat-pie-mania/