Best 3 Andouille Rice Hand Pies Recipes

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
• Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
• Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
• Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
• Space hand pies evenly on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

NIGERIAN MEAT PIES

Steps:

• For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
• For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
• Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
• Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.

RICE WITH ANDOUILLE AND KALE

Steps:

• Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion, garlic and rosemary in a blender. Puree until smooth. Set aside.
• Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
• Stir in broth, salt, sausage and kale. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve hot. Continue as in main recipe, adding the sausage and the kale with the chicken broth and salt. Continue as in main recipe. Serve hot.