-
1
Meat Pies:.
-
2
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.
-
3
Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
-
4
Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
-
5
Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
-
6
Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
-
7
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.
-
8
Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
-
9
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.
-
10
Make the Sauce:.
-
11
Heat the olive oil in a saucepan over medium-high heat.
-
12
Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
-
13
Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
-
14
Add the tomatoes, tomato paste, and 1/4 cup water.
-
15
Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
-
16
Add the parsely and cilantro, and season with salt and pepper.
-
17
Keep warm while you finish the meat pies.
-
18
Finish the Meat Pies:.
-
19
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.
-
20
Using a slotted spatula, transfer to paper towels to drain.
-
21
Serve hot with the sauce.
