Cajun Meat Pies

By blum099

Ingredients

• 2 tablespoons canola oil
• 1 pound sausage
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 TBSP Worcestershire sauce
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all purpose flour
• 2 tablespoons water
• 2 packages frozen puff pastry sheets, slightly thawed or refrigerated pie crust (your choice)
• 1/2 cup shredded cheese ( I used cheddar)
• 1 egg yolk plus 1 TBSP Milk

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Add sausage and cook until lightly browned, breaking meat up as it cooks with the side of a spoon, about 8-10 minutes. Reduce heat to medium. Add green onions, garlic, jalapeno, Worcestershire sauce,, thyme, salt, cumin, black pepper and cayenne pepper. Cook until vegetables are tender. 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 add the cheese. Allow to cool at room temperature for 15-30 minutes.

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 dough into as many circles as you can. Place one tablespoon 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 dough. Bake at 400 on an un-greased baking sheet; bake until golden brown, 10-12 minutes.

NOTE: Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and bake as directed above.