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Barbecue Pastries
Ingredients
- Pastry for Double Crust Pie
- 3/4 cup chopped green peppers
- 1/2 cup chopped sweet onion
- 1 TBSP vegetable oil
- 1 1/2 cup shredded cooked pork, beef, chicken, or turkey
- 1/2 cup barbecue sauce
- 1 cup shredded cheddar cheese
- Milk
- Warmed barbecue sauce and/or sweet-hot mustard
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Directions
- Preheat oven to 375 degrees. 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 dough from center to educes into a circle 13 1/2 to 14 inches in diameter. Cut five 5-inch circles. Reroll scrapes to cut a 6th circle. Repeat the remaining dough half for a total of 12 5-inch circles. Can use refrigerated unbaked pie crust (2) instead.
- For filling, in a medium skillet cook sweet pepper and onion in hot olive oil over medium heat about 4 minutes or until vegetables are tender. Stir in meat and the 1/2 cup barbecue sauce.
- Spoon about 2 TBSP of meat mixture onto half of each pastry circle. Top with a rounded tablespoon shredded cheese. Lightly moisten edge of pastry with milk. Fold other half of pastry over the filling. Seal edges by crimping with a fork. Cut slits in pastry to allow steam to escape. Brush pastries with a little additional milk. Place on an ungreased extra-large baking sheet.
- Bake for 20-25 minutes or until golden brown. Cool slightly on wire rack. Serve with additional barbecue sauce or sweet-hot mustard for dipping.
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