Grilled Pork Pies
Recipe courtesy of the National Pork Board.
3/4 pound barbecued pork, chopped
2 sticks butter (1 cup; 8 ounces)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
1/2 cup white vinegar
1/2 cup cola
1/2 cup ketchup
2 tablespoons brown sugar, packed
2 teaspoons Worcestershire Sauce
1 teaspoon molasses
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot sauce
- Cut butter into 1/2-inch cubes; refrigerate.
- In small bowl combine flour and salt. Add in cold butter until mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until dough ball is formed. Seal dough ball in cling wrap; place in refrigerator overnight.
- Sprinkle countertop generously with flour. On floured area, roll out dough to a thickness of 1/8-inch. Cut dough into 5-inch diameter circles. Immediately peel, lift and flip dough circles, making sure they don't stick. Yield should be 8 pie shells.
- In small saucepan, combine soaking sauce ingredients. Bring sauce to a light boil; reduce heat and simmer for 20 minutes Remove sauce from heat and set aside.
- Preheat grill using Kingsford charcoal, until internal temperature reaches 400°F (205°C).
- Combine chopped pork and 1/2 cup of soaking sauce in a medium bowl. Spread 3 tablespoon of sauced pork onto one-half of each dough circle, making sure outer edge of the shell is uncovered. Lightly moisten edges of dough with water. Fold dough in half creating a half-moon with filling. Gently press pie edges together and crimp with a fork.
- Prep the charcoal grill grate with a grill brush and a light coat of oil.
- Transfer pies to the grill and cook at 400°F (205°C) over direct heat for 2 to 3 minutes on each side, or until dough turns a crispy golden brown.
- Remove from grill and serve with remaining soaking sauce and coleslaw.
Makes 8 servings.
Recipe and photograph provided courtesy of National Pork Board.