Meat Pies With Spicy Portuguese Sauce

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This traditional portuguese recipe is courtesy of emeril lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!!

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Steps

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Meat pies:.

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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.

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Form the mixture into meatballs the size of a large walnut , about 2 tablespoons each.

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Beat the remaining egg with 2 tablespoons water and 1 teaspoon creole seasoning in a shallow bowl.

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Combine the flour and 1 teaspoon of creole seasoning in another shallow bowl.

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Combine the remaining bread crumbs with the remaining 1 teaspoon of creole seasoning in a thrid shallow bowl.

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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.

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Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.

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Cover tightly with plastic wrap and refrigerate until ready to cook.

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The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.

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Make the sauce:',.

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Ingredients

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ground veal, fine dry breadcrumb, fresh cilantro, flat leaf parsley, buttermilk, eggs, garlic, salt, crushed red pepper flakes, water, creole seasoning, all-purpose flour, vegetable oil, extra virgin olive oil, yellow onion, anchovy fillets, kalamata olive, crushed tomatoes, tomato paste, cilantro, salt & freshly ground black pepper