·pastry for double crust pie
3/4 cchopped green sweet pepper, one medium
1/2 cchopped sweet onion, one small
1 Tbspvegetable oil
1 1/2 cshredded cooked pork, beef, chicken, or turkey
1/2 cbottled barbecue sauce
1 cshredded sharp cheddar cheese or monterey jack cheese with jalapeno peppers, 4 ounces
·milk, warmed barbecue sauce -- or sweet hot mustard
How to Make Barbecue Pasties
- 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
- 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.
- 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.