Meat Pies With Spicy Portuguese Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 36
• 1 1/2 lbs ground veal
• 3/4 cup fine dry breadcrumb, divided
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons buttermilk
• 2 large eggs, divided
• 1 teaspoon minced garlic
• 2 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons water
• 1 tablespoon creole seasoning, divided (or emeril's essence)
• 1/2 cup all-purpose flour
• vegetable oil, for frying
• 2 tablespoons extra virgin olive oil
• 3/4 cup yellow onion, finely chopped
• 1 tablespoon minced garlic
• 2 anchovy fillets, minced
• 1/4 cup kalamata olive, pitted and chopped
• 3/4 teaspoon crushed red pepper flakes
• 1 (16 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1/4 cup water
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons cilantro, chopped
• salt & freshly ground black pepper, to taste

Recipe

• 1 meat pies:.
• 2 place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
• 3 form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
• 4 beat the remaining egg with 2 tablespoons water and 1 teaspoon creole seasoning (or emeril's essence) in a shallow bowl.
• 5 combine the flour and 1 teaspoon of creole seasoning (or essence) in another shallow bowl.
• 6 combine the remaining bread crumbs with the remaining 1 teaspoon of creole seasoning (or essence) in a thrid shallow bowl.
• 7 dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
• 8 flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
• 9 cover tightly with plastic wrap and refrigerate until ready to cook. the pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
• 10 make the sauce:.
• 11 heat the olive oil in a saucepan over medium-high heat.
• 12 add the onions and garlic and cook, stirring, until soft, about 4 minutes.
• 13 add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
• 14 add the tomatoes, tomato paste, and 1/4 cup water.
• 15 stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
• 16 add the parsely and cilantro, and season with salt and pepper.
• 17 keep warm while you finish the meat pies.
• 18 finish the meat pies:.
• 19 add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. in batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
• 20 using a slotted spatula, transfer to paper towels to drain.
• 21 serve hot with the sauce.