Featured Pinch Tips Video
- pastry for double crust pie
- 3/4 c
- chopped green sweet pepper, one medium
- 1/2 c
- chopped sweet onion, one small
- 1 Tbsp
- vegetable oil
- 1 1/2 c
- shredded cooked pork, beef, chicken, or turkey
- 1/2 c
- bottled barbecue sauce
- 1 c
- shredded sharp cheddar cheese or monterey jack cheese with jalapeno peppers, 4 ounces
- milk, warmed barbecue sauce -- or sweet hot mustard
1Preheat oven to 375°. 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” circles. Re roll scraps to cut a 6th circle. Repeat with remaining dough half for a total of twelve 5 inch circles
2For filling, in medium skillet, cook sweet pepper and onion in hot oil over medium heat about four minutes or until vegetables are tender. Stir in pork and 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 moistened edge of pastry with milk. Fold other half of pastry over filling. Seal edges by crimping with a fork. Brush pasties with a little additional milk. Place on an ungreased extra large baking sheet or on two medium baking sheets.
3Bake 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.