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Recipe

Emeril's Pork Pies

  • Yield: 12 small pies

Ingredients

  • 1 teaspoon vegetable oil
  • 1 pound ground Italian or any spicy pork sausage
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • Salt
  • Essence
  • 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
  • Pastry for Pork Pies

Directions

  • Heat the vegetable oil over medium-high heat in a large skillet. Add the sausage and brown, cooking for 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions and rice. Mix well and let cool. Stir in the cheese.
  • Reserve for stuffing pastry.