re: Boudin/Pepper Jack Hand Pies - Inspired by Elsie’s Plate and Pie

looks great! F the communists who downvoted you.

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boudin and pepper jack egg rolls

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So easy and awesome, we make them every game day. I prefer them over boudin balls, but those pies look ridiculous. Definitely making some next go round!


ETA: years ago the Ruffino’s mustard sauce recipe was posted, it goes great with the egg rolls among other things

1 tablespoon Colman's dry mustard, or more to taste,
1 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon A-1 sauce
2 tablespoons light cream
salt

Yep, laid down 2 slices then a couple scoops of boudin. Rolled up and sealed with egg wash.

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Bell peppers stuffed with a shrimp dressing

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I buy these frequently. The rice in the dressing is mushy, but we like them for a quick meal. Sometimes, I stick more shrimp in them if I defrost them first. I get the boudin stuffed bell peppers also.

I also get the shrimp dressing stuffed chickens and a few other of those. I defrost them a bit and remove the netting because I don't care for that to be on them. It pulls off all the skin when you remove it after cooking.

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Mushrooms stuffed with crab au gratin

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I'm curious about these. Please let me know what you think about them.

I stock up on their smoked ham hocks and freeze those two or three in a pack to use for soups, beans etc... They pack a lot of good smoke flavor. Quite often, I will simmer them in some chicken broth or stock before adding them and the broth to whatever I'm making.

I like the green onion sausage and their smoked pork sausage as well. Good flavor in gumbo, red beans etc...

Love the smoked boudin.

The small stuffed pork roast is a good buy, as well.

I've done meat pie filling in egg rolls before. Works great and you don't have to make the pastry from scratch.

If I were to replace the boudin with something like italian sausage or hot sausage or something like that, would the grease from the sausage ruin the puff pastry?

I love the boudin idea. Just looking for different ideas to try with this.

Just pick up a couple packs of your favorite boudin and strip the casings off. Break it up into a big bowl. Most grocery stores sell egg roll wraps in the refrigerated section, these are the ones we have up here:


They are as good as any I’ve ever had from a restaurant as far as taste and texture, so i see no reason to make your own. Lay 2 slices of pepperjack down followed by a couple scoops of the broke up boudin. Roll as instructed on the wrap packaging and seal with egg wash. Heat your oil to 350, fry til golden and enjoy. That mustard sauce I posted goes great with em, but they are delicious in their own right.

Learned this weekend that you definitely cannot use pie dough. It is way too crumbly and doesn’t stay together as a hand pie.

So doing some more tonight with puff pastry, and also did some phyllo cups. All will be baked tomorrow and the cups will get pepper jelly in them.