Barbecue Pasties
1 photo of Barbecue Pasties
By
Lynnda Cloutier
@eatygourmet
2
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.My old Recipes
Ingredients
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·pastry for double crust pie
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3/4 cchopped green sweet pepper, one medium
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1/2 cchopped sweet onion, one small
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1 Tbspvegetable oil
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1 1/2 cshredded cooked pork, beef, chicken, or turkey
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1/2 cbottled barbecue sauce
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1 cshredded sharp cheddar cheese or monterey jack cheese with jalapeno peppers, 4 ounces
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·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.
