- Average
- 25 mins
- Average budget
Ingredients
- Pastry for Double-Crust Pie*
- 3/4
- cup chopped green sweet pepper (1 medium)
- 1/2
- cup chopped sweet onion (1 small)
- 1
- tablespoon vegetable oil
- 1 1/2
- cups shredded cooked pork, beef, chicken, or turkey
- 1/2
- cup bottled barbecue sauce
- 1
- cup shredded sharp cheddar cheese
- Milk
- Warmed barbecue sauce and/or sweet-hot mustard
Preparation
Step 1
Preheat oven to 375 degrees F. Prepare Pastry for Double-Crust Pie. Divide dough into two portions. On a lightly floured surface use your hands to slightly flatten one pastry portion. Roll pastry from center to edges into a circle 13 1/2 to 14 inches in diameter. Cut five 5-inch circles. Reroll scraps to cut a sixth circle. Repeat with remaining dough half for a total of twelve 5-inch circles.
For filling, in a medium skillet cook sweet pepper and onion in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in pork and the 1/2 cup barbecue sauce.
Spoon about 2 tablespoons of the meat mixture onto half of each pastry circle. Top with a rounded tablespoon shredded cheese. Lightly moisten edge of pastry with milk. Fold other half of pastry over filling. Seal edges by crimping with a fork. Cut slits into pastry to allow steam to escape. Brush pasties with a little additional milk. Place on an ungreased extra-large baking sheet (or on 2 medium baking sheets).
Bake for 20 to 25 minutes or until golden brown. Cool slightly on wire racks. Serve warm with additional barbecue sauce and/or sweet-hot mustard for dipping.
By: Kristin Warren