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1 tsp vegetable
oil
1 LB ground Italian or
any spicy pork sausage
1 cup chopped onions
1/2 cup chopped bell
pepper
1/2 cup chopped celery
salt
Essence
Cayenne
freshly ground black
pepper
1 Tbsp chopped garlic
1 Tbsp flour
1 cup water
1/4 cup chopped green
onions
1 cup cooked long grain
white rice
4 OZ grated Maytag White
Cheddar cheese
1 recipe pastry, recipe
follows
1.
Heat the vegetable oil over medium-high heat in a large skillet and
brown the sausage, 5 to 6 minutes.
2.
Add the onions, bell peppers, celery, salt, Essence, cayenne, and black
pepper.
3.
Cook, stirring often, until the vegetables are wilted, about 10 to 12 min.
4.
Add the garlic and cook for 2 to 3 minutes.
5.
Dissolve the flour in the water and add to the meat mixture.
6.
Stir until the mixture thickens slightly, about 3 minutes.
7.
Remove from the heat and add the green onions and rice.
8.
Mix well and let cool.
9.
Stir in the cheese.
Pastry for the pork pies
3 cups flour
1 1/2 tsp salt
3/4 tsp baking powder
6 Tbsp solid vegetable
shortening
2/4 cup milk
*unfortunately, i don't
know if it should be 1/2 cup milk, or 2/3 *
(blame Emeril)
=')
Solid vegetable shortening
for deep-frying
1.
Sift the flour, salt, and baking powder into a mixing bowl.
2.
Cut in the shortening until it resembles coarse meal.
3.
In a small bowl, beat the egg with the milk.
4.
Gradually add the egg mixture to the flour mixture, working it to make
a thick dough.
5.
Divide the dough into 12 equal parts.
6.
On a lightly floured surface, roll the dough pieces into thin rounds,
about 5 inches in
diameter.
7.
Put about 1/4 cup of the mixture in the center of each round.
8.
Fold over and crimp the edges with a fork.
9.
Heat the shortening in a deep pot or an electric deep fryer to 360
degrees
10.Fry
the pies, 2 to 3 at a time, until golden brown.
11.Drain
on paper towels and serve IMMEDIATELY.
