Mini Cajun Meat Pies
Ingredients
- 2 tablespoons canola oil
- 1/2 pound andouille sausage
- 1/2 ground beef
- 1/2 cup chopped green onions
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons Sun Dried Tomato Pesto*
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all purpose flour
- 2 tablespoons water
- 2 17.3-ounce packages frozen puff pastry sheets, slightly thawed
- 1 egg yolk
- 1 tablespoon milk
Instructions
In a large skillet, heat canola oil over medium-high heat. Add andouille and ground beef. Cook until lightly browned, breaking meat up as it cooks with the side of a spoon or a potato masher, about 8-10 minutes. Reduce heat to medium. Add green onions, garlic, jalapeno, Sun Dried Tomato Pesto, Lea & Perrins, thyme, salt, cumin, black, white and cayenne peppers. Cook until vegetables are tender, about 3-5 minutes. Sprinkle flour over meat mixture; add water. Stir to combine (this will thicken filling and keep it from leaking out of the puff pastry). Remove filling from heat and cool at room temperature. While filling is cooling, preheat oven to 400 degrees. On a floured surface, roll out one sheet of dough to 1/8-inch thickness. Using a 3 1/2-inch round cookie cutter, cut puff pastry sheet into 9 circles. Place 1 heaping teaspoon of filling in the center of each circle. Fold circle over to enclose filling; press edges together with the back of a fork. In a small bowl, combine egg yolk and milk. Brush tops of meat pies with egg wash. Repeat process with remaining sheets of puff pastry dough. Place prepared meat pies on an ungreased baking sheet; bake until golden brown, 10-12 minutes. Makes 36 mini meat pies.
DO-AHEAD TIPS: Unbaked meat pies can be made in advance and frozen for several months. Simply flash-freeze by placing them about a half-inch apart on a baking sheet lined with wax or parchment paper. When frozen, about 30-45 minutes later, transfer to a resealable freezer bag and quickly return them to the freezer. Frozen meat pies can be baked without thawing. *Sun Dried Tomato Pesto is available at most grocery stores in either the international food section or near the tomato sauces. It comes in a 6.5-ounce glass jar. Classico is my favorite brand, but I have used other brands in a pinch.