Emeril's Pork Pies

• 1 teaspoon vegetable oil
• 1 pound ground Italian or any spicy pork sausage
• 1 cup chopped onions
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery
• Salt
• Essence, recipe follows
• Cayenne
• Freshly ground black pepper
• 1 tablespoon chopped garlic
• 1 tablespoon flour
• 1 cup water
• 1/4 cup chopped green onions
• 1 cup cooked long grain white rice
• 4 ounces grated Maytag White Cheddar cheese
• 1 recipe pastry, recipe follows
• 3 cups flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 6 tablespoons solid vegetable shortening
• 1 egg
• 2/4 cup milk
• Solid vegetable shortening for deep-frying
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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, 10 to 12 minutes.
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.
10. Sift the flour, salt, and baking powder into a mixing bowl.
11. Cut in the shortening unit it resembles coarse meal.
12. In a small bowl, beat the egg with the milk.
13. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
14. Divide the dough into 12 equal portions.
15. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter.
16. Put about 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork.
17. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, two to three at a time, until golden brown.
18. Drain on paper towels and serve immediately.
19. Yield: 12 small pies
20. Combine all ingredients thoroughly.
21. Yield: 2/3 cup

vegetable oil, ground italian, onions, bell pepper, celery, salt, cayenne, freshly ground black pepper, garlic, flour, water, green onions, long grain white rice, grated maytag, recipe pastry, flour, salt, baking powder, vegetable shortening, egg, milk, vegetable shortening, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-pork-pies-recipe.html (may not work)