Jan 222015
 

Remoulade is the casual cafĂ© of Arnaud’s. Located around the corner from Arnaud’s on Bourbon Street, Remoulade serves a different menu that Arnaud’s. Here is their take on the Meat Pie.

1 pound spicy Pork Breakfast Sausage, or 1/2 pound sausage and 1/2 pound Ground Beef

1 medium Onion, finely diced

1/2 medium Red Bell Pepper, finely diced

2 cloves Garlic, minced

1 small Louisiana Yam (or Sweet Potato), peeled and coarsely grated

1 teaspoon chopped fresh Basil

1/4 teaspoon Cayenne

1/4 teaspoon cracked Black Pepper

1/4 teaspoon White pepper

2 teaspoons Worcestershire Sauce

1/2 cup Cheddar Cheese, grated

3 sheets Puff Pastry 9×9 inch

1 Egg beaten with 1 tablespoon of water for Egg Wash

Makes 12

Remove the puff pastry from the freezer to thaw. Do not microwave it. Preheat the oven to 375 degrees.

In a large skillet over medium heat, sauté the meat. Using a spatula, crumble it into small pieces as it cooks. Remove from pan and drain on paper towels once cooked.

Keeping 1 tablespoon of fat from the meat in the pan, add the onion, bell pepper and garlic. Cook until soft. Add the grated yam and cook 10 to 15 minutes. Add the basil, the peppers and the Worcestershire sauce. Add the cheese. Return the meat to the pan and mix thoroughly. Remove from heat.

On a lightly floured surface, roll out the puff pastry to about 1/8 inch thick. Using a 4 inch plate as a guide, cut out 4 circles of pastry from each of the three sheets. Place the circles on parchment paper-lined baking sheets.

Place a heaping tablespoon of the filling off center of each pastry circle. Brush egg wash around the outer edge of each circle and fold each circle in half, enclosing the dough.

Press the outer edges of the now half-circles of pastry with either your fingers or the tines of a fork to close thrm securely. Brush each pie lightly with egg wash and bake for 30 to 35 minutes.

Once the pies have turned golden brown, remove them from the oven and let cool 5 to 10 minutes.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.