| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Frozen pie shells; thawed | |
| 1 1/4 | lb | Pulled pork |
| 4 | md | Potatoes; diced |
| 1 | lg | Onion; chopped |
| 1/4 | c | Rutabaga; diced |
| 1 | Carrot diced | |
| 1/2 | tb | Sage |
| 1/2 | tb | Thyme |
| Salt and pepper |
INSTRUCTIONS
I just replaced the meat in the pasty recipe with pulled pork. It gave it a nice smokiness and with the BBQ sauce, it was great. I like flakey crusts and hate rolling pastry dough, so I use frozen pie shells. I get one pasty out of each shell. This makes 4 pasties. Mix all ingredients and put 1/4 in each pie shell. Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375F for 30 to 35 minutes, then reduce heat to 350F and bake 15 more minutes. Serve with BBQ sauce and a Stroh's. Ya, sure, you betcha. Posted to bbq-digest by wight@odc.net on Jun 6, 1998
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