BBQ Pulled Pork Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the pulled pork:</li><li class="ingredients-single-item">800g pork shoulder, trimmed</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">2 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">240ml chicken stock</li><li class="ingredients-single-item">For the BBQ sauce:</li><li class="ingredients-single-item">120ml tomato ketchup</li><li class="ingredients-single-item">60ml apple cider vinegar</li><li class="ingredients-single-item">3 tbsp brown sugar</li><li class="ingredients-single-item">2 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tbsp mustard (Dijon or yellow)</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp garlic powder</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or slow cooker</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pulled pork. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub this mixture all over the pork shoulder. Heat the olive oil in a Dutch oven over medium-high heat and sear the pork on all sides until well browned, about 3-4 minutes per side. This caramelization creates deep flavor compounds that will enrich your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the chicken stock to the Dutch oven, cover, and reduce heat to low. Simmer gently for about 2.5-3 hours, or until the pork is fork-tender and easily shreds. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours. The collagen in the pork shoulder will slowly break down into gelatin, creating that melt-in-your-mouth texture we're looking for.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pork cooks, prepare your pastry. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold butter cubes and cut into the flour (using a pastry cutter or by pulsing the processor) until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating those flaky layers in your finished pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. You may not need all the water – stop adding when the dough holds together when pinched. Cold ingredients and minimal handling are key to keeping the butter solid, which creates steam pockets during baking for that perfect flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This rest period allows the gluten to relax, preventing tough pastry, and keeps the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough chills, prepare the BBQ sauce. Combine all sauce ingredients in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for about 10 minutes until slightly thickened. The vinegar's acidity will balance the brown sugar's sweetness, creating that classic tangy BBQ flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pork is tender, remove from the cooking liquid and shred using two forks. Discard excess fat. Transfer the shredded pork to a bowl and mix with about two-thirds of the BBQ sauce, or to taste. The meat should be well-coated but not swimming in sauce. Allow to cool completely before filling the pies – warm filling would melt your pastry butter!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and roll out on a lightly floured surface to about 3mm thickness. Using a 10cm round cutter, cut out as many circles as possible. Re-roll scraps once to cut additional circles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 1.5 tablespoons of the cooled pork filling slightly off-center on each dough circle, leaving a 1cm border around the edge. Be careful not to overfill, which can cause the pies to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the edges of the dough with beaten egg, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold over in a decorative pattern. The egg wash acts as glue to help seal your pies.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the assembled pies to the prepared baking sheets. Cut a small vent in the top of each pie to allow steam to escape during baking. Brush the tops with beaten egg wash for a beautiful golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 20-25 minutes, rotating the pans halfway through, until the pies are golden brown and the pastry is cooked through. Look for a rich, even color and slight bubbling from the vents, indicating the filling is hot.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm or at room temperature with the remaining BBQ sauce on the side for dipping. These hand pies can be refrigerated for up to 3 days or frozen for 3 months. To reheat, warm in a 160°C (320°F) oven for 10-15 minutes until heated through.</li></ol>