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BBQ Pork Meat Pie

Jen Paleracio
Flaky crust with bbq pork filling.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American

Equipment

  • Skillet
  • Cooking spatula
  • Muffin pan
  • knife
  • Brush
  • 3" circular cookie cutter
  • 2" circular cookie cutter

Ingredients
  

FOR THE FILLING

  • 1 1/2 pound ground pork
  • 1 medium carrot, peeled, small diced
  • 1 yellow onion, chopped
  • 1 cup green peas
  • 2 Roma tomatoes, deseed, small diced
  • 2 medium size potatoes, peeled, small diced
  • 4 tablespoons olive oil, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • salt and pepper to taste

FOR THE BBQ SAUCE

  • 1/4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons honey
  • 2 tablespoons tomato paste

FOR THE PIE CRUST

  • 1 batch of the pie crust recipe, see recipe in the notes

FOR THE EGG WASH

  • 1 egg yolk
  • splash of water

Instructions
 

FOR THE FILLING

  • Heat a pan with 2 tablespoon oil, add the ground pork to brown or until thoroughly cooked. Remove the cooked ground pork from the pan, set aside. Use the same pan, add the rest of the oil, saute garlic and onion for a minute or until the onion is tender. Season with salt and pepper, stir to combine.
  • Add the potatoes, saute for a couple of minutes. Cover the pan, cook the potatoes until tender, add a little bit of water when you see that the potatoes are sticking at the bottom, then stir. Once the potatoes are done cooking, add the rest of the veggies.
  • Add the cooked ground pork, stir to combine. Add dried cranberries, bbq sauce, garlic powder, and slurry (cornstarch dissolved in 1 tablespoon of cold water). Stir to combine, simmer until thickened. Set aside to cool.

FOR THE BBQ SAUCE

  • Combine all the bbq sauce ingredients. Use a fork or whisk, mix until all incorporated.

FOR THE EGG WASH

  • Combine water and egg yolk. Stir until all incorporated.

FOR THE CRUST

  • Preheat the oven to 375ºF. Roll the pie crust dough. Use a 3" circular cookie cutter or lid to cut the dough into circles.
  • Grease a muffin pan. Fit the cutout dough into each muffin cup. Press the dough to eliminate bubbles, use a fork and prick the bottom.
  • Fill each cup with the bbq pork filling. Cut a smaller size circular dough to cover the top of the pie. Use a fork and press the edges.
  • Brush with egg wash. Bake for 30 minutes or until golden brown.

Notes

  • Here's the recipe for the PIE CRUST
  • If you have leftover filling, double the PIE CRUST recipe.