Smoky roasted pulled pork with chopped apples, potatoes baked with a tangy-sweet Carolina BBQ sauce, and ultra flaky English Wig pie crust.
Servings: 45-inch pot pies
Author: Portlandia Pie Lady
Ingredients
Filling (makes four 5-inch, pot pies):
3cupsshredded pulled pork (about 1 pound)(I roasted our pork in apple cider on our Traeger grill.)
1tartapple, peeled and chopped into 1/4 to 1/2-inch pieces
1mediumrusset potato, peeled & diced into 1/4 to 1/2-inch pieces (about 1 cup)
1/2halfred bell pepper, chopped into 1/2 pieces
2-3tablespoonsdiced onions
1tablespoonolive oil
salt &pepper to taste
2/3cupCarolina BBQ sauce (recipe below)
Carolina BBQ Sauce
1/2cupyellow mustard
1/4cup balsamic vinegar
1/4cupbrown sugar
1tablespoon molasses
2teaspoonsWorcestershire sauce
1/2teaspoononion powder
1tablespoonlemon juice
1/4cupketchup(Optional, if you prefer tangier leave it out, we love it both ways.)
English Wig Pot Pie Crust (makes four 5-inch, pot pies):
3cupsall-purpose flour (or gluten free flour)
1/2teaspoon salt
1-1/2cupsbutter shortening(or 50/50 each butter & shortening)
1largeegg
1/3cupcold water
1tablespoonvinegar
Instructions
Pulled Pork Filling
In a skillet over medium to medium-high heat, saute the onions, potatoes and apples in the olive oil until potatoes are tender. Depending on thickness of potatoes this will take around 7 to 10 minutes (give or take).
Toss in the chopped red bell peppers while veggies are still warm.
In a large bowl add the shredded pork, sauteed veggies, and 2/3 cup of the Carolina BBQ sauce (see recipe below). Let filling sit at room temp to cool while preparing the crust.
Carolina BBQ Sauce
Stir all ingredients into a medium size sauce pan. Heat over medium to medium-high until sugar is dissolved. Usually about 4 to 5 minutes.
Store in refrigerator. Makes about 1-1/4 cup sauce.
English Wig Crust & Pot Pie Assembly:
Preheat oven to 375 F.
In a large bowl stir the flour and salt together.
Add the butter and with a large fork or pastry cutter, cut in the until crumbly pea size or slightly larger.
In a separate bowl whisk the egg, water, and vinegar together.Add the liquid all at once to the dry ingredients, give it a good few stirs until it comes together into a ball.
On a heavily floured surface (use cornstarch or GF flour for gluten free) Roll out have the dough about 1/4-inch thick, cutting each pot pie bottom crust into a circle about 1 to 1-1/2 inches larger circumference to fit into pot pie dish.
Spoon filling into the prepared bottom crusts. Roll our top crusts. Brush the edge of the bottom crust egg wash to adhere, and use fork to crimp edges of pies. Brush the top with egg wash.
Bake @ 375 degrees for 45 minutes. Best served warm.
Notes
Gluten free dough tears easily, so use a large metal spatula in "picking up" the rolled out dough. If it does tear, you can easily press it back together (unlike all-purpose flour). Gluten free also does not bake as dark as all-purpose flour.