Emeril's Pork Pies
| Yield: | 12 servings |
| Categories: |
| 1 | ts | Vegetable oil |
| 1 | lb | Ground Italian sausage |
| (or any spicy pork sausage) | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped bell pepper |
| 1/2 | c | Chopped celery |
| Salt; to taste | ||
| Emeril's Essence; see * Note | ||
| Cayenne pepper; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Chopped garlic |
| 1 | tb | Flour |
| 1 | c | Water |
| 1/4 | c | Chopped green onions |
| 1 | c | Cooked long grain white rice |
| 4 | oz | Grated Maytag White Cheddar cheese |
| === PASTRY FOR PORK PIES === | ||
| 3 | c | Flour |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Baking powder |
| 6 | tb | Solid vegetable shortening |
| 1 | Egg | |
| 1/4 | c | Milk |
| Solid vegetable shortening; for deep-frying |
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