Barbecue Pasties

Lynnda Cloutier Recipe

By Lynnda Cloutier eatygourmet

You can use a pkg. of refrigerated unbaked pie crusts instead of the home made pastry for this dish. Use the refrigerated crust as directed.


Recipe Rating:
 2 Ratings
Serves:
Makes 12

Ingredients

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

Directions

1
Preheat 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
2
For 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.
3
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.