Best 6 Meat Pies With Spicy Portuguese Sauce Recipes

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

MEAT PIES WITH SPICY PORTUGUESE SAUCE

Steps:

• Meat Pies:.
• 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.
• Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
• Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
• Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
• Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
• 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.
• Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
• 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.
• Make the Sauce:.
• Heat the olive oil in a saucepan over medium-high heat.
• Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
• Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
• Add the tomatoes, tomato paste, and 1/4 cup water.
• Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
• Add the parsely and cilantro, and season with salt and pepper.
• Keep warm while you finish the meat pies.
• Finish the Meat Pies:.
• 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.
• Using a slotted spatula, transfer to paper towels to drain.
• Serve hot with the sauce.

PORTUGUESE SHRIMP

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
• Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

PORTUGUESE SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.

BEEFS PORTUGUESE STYLE

Steps:

• In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
• In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
• Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

PORTUGUESE SPICE BLEND

Steps:

• Grind paprika, pepper, parsley, chili powder, cumin, oregano, lemon zest, cinnamon, ginger, cloves, allspice, nutmeg and bay leaf together.