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.