Did you know that this month is National Soup Month?
Yup it is! Makes sense too with all the COLD weather everybody is having!
But this recipe from an old Louisiana Cookin' magazine i have, uses Cream of Shrimp for some excellent meat pies!
The original recipe calls for puff pastry, but we use refrigerated pie crust, cut in circles or squares. You just cook them longer. Your preference, your taste.
Louisiana Meat Pies
Yup it is! Makes sense too with all the COLD weather everybody is having!
But this recipe from an old Louisiana Cookin' magazine i have, uses Cream of Shrimp for some excellent meat pies!
The original recipe calls for puff pastry, but we use refrigerated pie crust, cut in circles or squares. You just cook them longer. Your preference, your taste.
Louisina Cookin |
Louisiana Meat Pies
Ingredients:
- 24 sheets frozen
puff pastry or 3 boxes refrigerated pie crusts - ½ cup (1 stick) butter
- Two 8-ounce bags of frozen (or fresh) chopped seasoning vegetables (onions, bell peppers, celery and garlic)
- Three 10.5 ounce cans cream of
shrimp soup or cream of chicken soup (we use 2 shrimp and one cream of mushrrom for crawfish or shrimp, and 2 cream of chicken, 1 cream of mushroom for chicken) - 3 teaspoons Louisiana hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cream sherry
- 1 teaspoon Louisiana/Cajun seasoning mix
- ½ corn starch, if necessary
- 2 pounds peeled and de-veined shrimp/crawfish or 1 whole 3- to 4-pound chicken, boiled and de-boned (or one store rotisserie chicken)
Instructions:
1. Remove the puff pastry from the freezer (crust from fridge) and allow to come to cool room temperature .
2. Preheat the oven to 350 degrees F.
3. Melt the butter in a medium size skillet over medium heat, and saute seasoning vegetables until they’re honey-colored.
4. Add the soup, hot pepper sauce, Worcestershire sauce, sherry and dry seasoning mix, and cook for 20 to 25 minutes. If sauce is too thin – you don’t want it to be runny – mix the corn starch with ½ cup water and add while the sauce is still hot, stirring until mixed completely.
5. Let the sauce cool, add the shrimp or chicken pieces, then divide among the pastry sheets; fold into triangles as turnovers, and crimp the edges with a fork to seal. Gently poke a few holes in the top of each pie.
If you wish to serve some now and some later, these delicious little pies may be individually wrapped and frozen before baking.
6. Bake until nicely browned, about 30 to 35 minutes, may be longer if crusts involved.
ENJOY!!!!!!!!!!!!!
2. Preheat the oven to 350 degrees F.
3. Melt the butter in a medium size skillet over medium heat, and saute seasoning vegetables until they’re honey-colored.
4. Add the soup, hot pepper sauce, Worcestershire sauce, sherry and dry seasoning mix, and cook for 20 to 25 minutes. If sauce is too thin – you don’t want it to be runny – mix the corn starch with ½ cup water and add while the sauce is still hot, stirring until mixed completely.
5. Let the sauce cool, add the shrimp or chicken pieces, then divide among the pastry sheets; fold into triangles as turnovers, and crimp the edges with a fork to seal. Gently poke a few holes in the top of each pie.
If you wish to serve some now and some later, these delicious little pies may be individually wrapped and frozen before baking.
6. Bake until nicely browned, about 30 to 35 minutes, may be longer if crusts involved.
ENJOY!!!!!!!!!!!!!
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