lunch box pies

1 lb ground beef

1/2 lb ground pork

1 large onion--finely chopped

2 stalks celery--finely chopped

1/4 tsp salt

1 Tbs creole seasoning

a few shakes of Tabasco sauce more or less to taste

1 cup breacrumbs

1/4 cup hot water

1 recipe pie crust

Creole Seasoning

from Emeril's New Orleans Cooking

2 Tbs  chili powder and paprika

1 Tbs ground coriander, garlic powder and salt

2 tsp ground cumin

1 tsp cayenne pepper, crushed red pepper, black pepper and dried leaf oregano

mix together and keep in an airtight container

chop onions and celery and sauté until soft.  lightly cook pork and drain off grease.  add ground beef to pork and cook 5 minutes.  add onions and celery.  cook over low heat for 25 minutes. drain any grease.  add seasoning, tabasco and salt.  add hot water and bread crumbs and mix well.  let stand 30 minutes.  meanwhile, line muffin tins with pie crust.  fill the crust 3/4 full with filling.  close with top crust. decorate as desired. brush with lightly whisked egg yolk.  bake at 400 until pie crust is golden..about 20 minutes.