Pork Pie

Prep Time 60 minutes
Cook Time 15 minutes
Servings 8 Servings
Cuts pork belly

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Directions

Cut butter into 1/2-inch cubes; refrigerate.
In a small mixing bowl, combine flour and salt. Add cold butter and mix until mixture resembles coarse bread crumbs.
Slowly add water, mixing continuously, until a dough ball is formed.
Seal dough ball in cling wrap; place in refrigerator overnight.
Sprinkle countertop generously with flour. Roll dough to 1/8-inch thickness.
Cut dough into 5-inch diameter circles. Immediately peel, lift, and flip dough circles to prevent sticking. Yield should be eight pie shells.
In a small saucepan, combine soaking sauce ingredients. Bring to a light boil; reduce heat and simmer for 20 minutes. Remove from heat and set aside.
Preheat charcoal grill to 400°F.
In a medium bowl, combine chopped pork and 1/2 cup soaking sauce; mix to coat evenly.
Spread three tablespoons of pork mixture onto one-half of each dough circle, leaving outer edges uncovered.
Lightly moisten edges of dough with water. Fold dough in half to form a half-moon shape. Press edges together and crimp with a fork to seal.
Prep grill grates with a brush and a light coat of oil.
Transfer pies to grill and cook at 400°F over direct heat for 2–3 minutes per side, or until dough is crisp and golden brown.
Remove from grill and serve with remaining soaking sauce and coleslaw.

NOTE: For oven preparation, preheat oven to 400°F and line a baking sheet with parchment. Arrange assembled pies on sheet about 2 inches apart. Bake for 20–25 minutes, or until dough is golden brown and crisp. Let rest 3–5 minutes before serving.

*If preparing the barbecued pork yourself to use as an ingredient in the pork pie, cook to 145 °F (62.8 °C) and allow to rest for at least 3 minutes.