*This post is sponsored by my friends at Johnsonville Sausage. True Tongsmen know Johnsonville makes the sausages everyone loves.
Louisiana Meat Pies
Meat pies are a tradition in Louisiana and are an amazing food for the tailgate, or just to enjoy. The sultry cajun flavors really keep you waiting for the next bite. I used my Easy Cajun Seasoning for the recipe, but you can definitely just use your favorite Cajun seasoning if you like. Incorporate my Crawfish Dipping Sauce for an amazing flavor combo that is sure to win over fans of any team.
Louisiana is known for a lot of great food, and meat pies are there standing proudly with the jambalaya and gumbo. Very similar to an empanada, in this recipe, I take the easy prep route and used pre-made pie dough. You can easily make these ahead of time for meal prep or to take to a tailgate! These would just be awesome at a tailgate, especially with my Creamy Crawfish Dip.
No Stress Recipe
When you want something flavorful but low stress, reach for Johnsonville Sausage. It’s always so good, no matter what type you get. For this recipe, I used Johnsonville fresh mild Italian sausage. It’s delicious by itself, but I added a few things to bring a bit of creole goodness to the party. The prep phase is simple. Brown the sausage and cook with the other ingredients first, then set aside. Using a bowl with around a 5-6″ diameter, use it to trace circles in the pie dough. After you’ve cut what you can, you can re-roll the dough and cut some more. After you cool the meat, just add a couple of tablespoons of filling and some cheese, then fold and crimp the edges. Prep these ahead and refrigerate, or even freeze them for meals later!
Cooking the Louisiana Meat Pies
These would be delicious baked in an oven or pan-fried, I really love to cook them on a grill. I run my smoker temp up to around 350, with just a hint of apple or pecan wood to bring some extra flavor. Make sure to set the grill up to run indirect, and put them away from the flames. From the refrigerator, they’ll take around 30-40 minutes to cook, or until they are toasty brown and the filling is hot. Sooo good.
As always, y’all get out there and grill!
Louisiana Meat Pies
- Total Time: 50 minutes
- Yield: 12 pies 1x
Description
These zesty meat pies have the flavor of Louisiana, but they are so easy to make. Using pre-made pie dough, you can prep a batch in literally just a few minutes. Grill them to doneness for an amazing flavor. Perfect for meal prep or taking to the tailgate!
Ingredients
3 refrigerated premade pie shell rolls
2 TBS Cajun seasoning (see my recipe or use your favorite)
1 lb Johnsonville Sweet Italian ground sausage
½ TBS canola oil
½ cup diced onions
½ cup diced celery
½ cup diced bell pepper
1 TBS Worcestershire sauce
2 TBS bread crumbs
¾ cup cheddar cheese, divided
1 egg, whisked
Instructions
Cut out 5 to 6 inch rounds from the pie dough. Leftover dough can be rerolled, then cut out again. From 3 pie shells, you can get around 12 rounds. Set in refrigerator until ready to use.
In a skillet over medium-high heat, add oil, onions, celery, and bell peppers and cook until softened. Add Johnsonville Sweet Italian Sausage and cook until browned. Add Worcestershire sauce and cook for 2 minutes, then add bread crumbs, remove from heat, and stir to incorporate bread crumbs. Allow cooling for 10-15 minutes. Place about 2 TBS of sausage filling in the center of each round, with about 2 TBS of cheddar in each as well. Fold over round and crimp edges with either a fork or do a quick fold with your hands. Lay completed pies on a sheet pan. Prepare grill to run on indirect heat at around 350 degrees, preferably with a pizza stone. Brush each with whisked egg, then place on the grill. If cooking immediately, cook for 25-30 minutes or until pies are browned. From refrigerated, add 10-15 minutes. Remove from grill, allow to cool for 5 minutes and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
