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GoNOLA Recipes at Home: Arnaud’s Meat Pies

When you’re in need of something hearty and delicious with a taste of Louisiana, you need Arnaud’s Meat Pies. Plain and simple. These delicately wrapped mini pies are filled with the best meat filling you will ever find. made with garlic, Louisiana yam, Worcestershire sauce and breakfast sausage. I’m not sure how this could get any better. So go ahead, whip a few up and bite into one of these decadent meat pastries –  or 10, we don’t judge around here. Oh, and don’t worry, you can ignore the part about needing doilies for your serving platter. I don’t really know who uses those either. Arnaud’s Meat Pies make for perfect appetizers for the holidays. Enjoy!

Ingredients

Image by Arnaud’s

1 lb hot pork breakfast sausage, or ½ lb pound sausage and ½ lb ground beef
1 medium onion, finely diced
½ medium red bell pepper, finely diced
2 cloves garlic, minced
1 small Louisiana yam, (or sweet potato) peeled and coarsely grated
1 teaspoon fresh basil, chopped
¼ teaspoon Cayenne
¼ teaspoon cracked black pepper
¼ teaspoon white pepper
2 teaspoons Worcestershire Sauce
3 sheets puff pastry, 9×9 inches, from the grocery freezer section
1 egg beaten with 1 tablespoon of water for egg wash

Preparation

Place a large skillet over medium heat and sauté the meat, crumbling it into small pieces as it cooks. Remove from pan and drain on paper towels. Drain all but 1 tablespoon of fat from the pan and add the onions, bell pepper and garlic and cook until soft. Add the grated yam and cook 10 to 15 minutes. Add the basil, pepper and Worcestershire and stir well. Remove from heat. Taste and adjust seasoning.

Preheat oven to 375 degrees

On a lightly floured surface, roll out the puff pastry to 1/8 inch thickness. Using a 4-inch plate as a guide, trace and cut out 4 circles of pastry from each of the 3 sheets. Transfer the 12 pastry circles to 2 parchment-lined baking sheets. Place a heaping tablespoon of filling and press with fingers or the tines of a fork to seal securely. Brush each pie lightly with egg wash.

Bake for 30-35 minutes, or until puffed and golden brown. Let stand for 5 minutes, then serve on a doily-lined platter, if desired.