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Barbecued Pork Hand Pies

Barbecued Pork Hand Pies

Ingredients

For the slow-cooked pork

  • 4 quarts beef broth
  • 3/4 Cups red-wine vinegar
  • 1 Tablespoon smoked paprika
  • 1 Teaspoon cayenne
  • 1 1/2 Tablespoon cumin
  • 3 Tablespoons chipotle Tabasco sauce
  • 2 large cloves garlic, minced
  • 1 Tablespoon ground ginger
  • 1 Cup tomato paste
  • 1/4 Cup molasses
  • 4-4 1/2 Pounds pork shoulder

For the barbecue dipping sauce

  • 2 Tablespoons canola oil
  • 1 Tablespoon unsalted butter
  • 1 Cup chopped onion
  • 2 large cloves garlic, minced
  • One 28-ounce can tomatoes, in juice
  • 1 Cup ketchup
  • 1/2 Cup lemon juice
  • 1/2 Cup apple cider vinegar
  • 3 Tablespoons molasses
  • 1 Tablespoon soy sauce
  • 2 Tablespoons Worcestershire sauce
  • 4 whole cloves
  • 1 Teaspoon cinnamon
  • 3 dried chiles
  • 2 Teaspoons dry mustard
  • 2 Teaspoons ground ginger
  • 2 Teaspoons smoked paprika

For the molasses apples

  • 1 Cup apple juice or cider
  • 1/3 Cup molasses
  • 1 Tablespoon brandy
  • 1/2 Teaspoon cinnamon
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon freshly grated nutmeg
  • 8 large Granny Smith apples, peeled, cored, and cut into 1/4-inch dice

For the assembly

  • Nonstick cooking spray, for the pan
  • Two 14-ounce cans buttermilk biscuit dough
  • 2 Tablespoons cinnamon
  • 2 Tablespoons sugar

Servings24

Calories Per Serving485

Folate equivalent (total)116µg29%

Riboflavin (B2)0.6mg32.5%


With the holiday crunch coming fast, deals like this make me a happy gal. I can pop a couple of tubs in my fridge and know that I can have a tasty meal ready in a flash. That’s always a good thing during this super busy time of year.

Grab some buns and heat the meat for a quick and easy BBQ sandwich. OR…grab a couple of ingredients and serve up something amazing like my Quick & Easy Pulled Pork Hand Pies. These tasty pies are simple to make and such a fun way to give your family all the flavors that they love.

Whether it’s pork, beef, or chicken, Curly’s provides the finest cuts of BBQ meats that are always pulled, never shredded. Curly’s is easy to make and perfect for any occasion. All you have to do is heat up and serve. With the sale and coupon combo, you can pick up the makings of a delicious meal that’s super easy on the ol’ budget.

Grab a couple of ingredients and try my Quick & Easy Pulled Pork Hand Pies. You can use any meat that you prefer and have a tasty meal that’s perfect for a busy weeknight.

I like to serve it with a quick slaw that I make ahead of time so that I can get in and out of the kitchen fast.


My Kitchen Snippets

Hand pie is an individual serving of a buttery and flaky pastry stuffed with either sweet or savory filling. This also makes a great portable snack during picnics or small gatherings. These little pies are so versatile that you can use any leftovers meat or even fruit preserve as filling. I like making these and freeze them and when I want to have some I just take it out and let it thaw out on the kitchen counter for 15 minutes and bake it. I made these using some leftover BQ Pork/Char Siew from our previous dinner.

200 gram BBQ meat (can be pork or chicken) - cut into tiny cubes
1/4 cup of green peas
1/2 thick black soy sauce
2 shallots - diced small
1 tbsp oyster sauce
1 tsp of sugar - more if you want it sweeter
Salt and pepper to taste
1/3 cup of water

1/2 tsp cornstarch + 1 tbsp of water

1. Heat about 1 tbsp of oil. Sauté shallots for 1 minute. Add in BBQ meat and the rest of the filling ingredients.
2. Stir fry for 1 - 2 minutes Add in the thickening and simmer till the gravy has thickened. Dish out and let it cool. Set aside for use later.

2 cups flour
1 tbsp sugar
1 tsp salt
1 stick/1/2 cup cold butter – cut into cubes
1 egg
2 tbsp cold water
1 egg – for egg wash

1. In the bowl of a food processor, combine flour, sugar and salt. Give it a few pulses. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the cold water.
2. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
3. Pre-heat the oven to 400 degree F. Line a baking pan with some parchment paper and set it aside. Beat egg and set it aside.
4. Remove the dough from the refrigerator. On a well floured surface, roll the dough out to 1/8 inch (3mm) thick. Using a round 3” diameter cookie cutter and cut the dough into circle.
5. Spoon a tablespoon of filling into each circle of dough. Fold circle over and seal, using the back of a fork to press the edges of the dough together. Brush pies evenly with beaten egg mixture. Cut a couple of slit across each pie place pies back onto parchment-lined baking sheet. Bake 20-25 minutes or until lightly browned. Cool slightly on a wire rack before serving.


Quebecois Tourtiere hand pies A simple Christmas eve meal idea, these tourtiere hand pies feature a savoury pork and beef filling with a flaky crust. Celebrate Christmas this year with a traditional French Canadian meat pie, Quebecois Tourtiere! It is always interesting when you look into the history of traditions, how those traditions have evolved over the years and centuries. As many of you already know, many of our traditions aren’t that are particularly old. Many of the traditions that families follow, like lighting a Christmas tree, giving gifts and even Christmas wreaths have only been traditions since the early 19th centuries. There is one tradition our family has always followed through, on Christmas eve we always have tourtiere. It is a tradition older than Christmas wreaths, dating back the 1600s in colonial Quebec. Essentially, it is the dish that you would have after Christmas eve mass before going to bed. Although growing up we usually had it as part of our dinner spread! ‘WHAT IS TOURTIERE?’ At its core, tourtiere is a meat pie. Traditionally it was made with diced meat, mixed with some spices and herbs, and placed in a pie crust. Unlike a British meat pie, the filling doesn’t have gravy. Instead, it uses potato to keep the filling moist. Yet, it’s rather uncomplicated and delicious.

What meat goes into tourtiere hand pies?

Considering that 1600’s Quebec would have been an exceptionally cold place in the winter months (it is now too), a lot of the food you would have had access to would have been food that could last in a cellar. However, meat would have comparatively been in abundance to say nearly any vegetables. Historically, tourtiere would have been made with nearly any type of fresh meat, such as moose, pork, pigeon etc. It would be finely diced, before being mixed with the herbs and seasoning.

Today, the most common meats are ground beef and ground pork. In our family we used to just use ground beef, however, I find that a 50/50 mix of ground beef and pork lead to a moister and tastier meat pie.

Why type of pastry do you use to make tourtiere hand pies?

If you were making a traditional tourtiere, I’d suggest using a pre-made pie crust and a fresh pastry top. Even for these tourtiere hand pies, there is nothing wrong with making them with store-bought shortcrust pastry. I do! If you have a bit of a treat, you could also make them with my go-to recipe of rough puff pastry. A cross between shortcrust and puff pastry, it does taste delicious. However, it is important to make sure that the pie filling is completely cooled BEFORE letting it come into contact with the pastry. Otherwise, the pastry will melt!

What do you serve with tourtière?

Ok, so tourtière is going to be a drier pie than most other meat pies even with the juicer meat and the addition of potatoes. The upshot is, you are going to need a sauce. In our house ketchup is king, but some like BBQ or brown sauce.

If you want to step up your game, go for a cranberry ketchup or cranberry sauce. It goes really well!

Also, it is a rich dish so try a fresh salad on the side to make it stand out!

How long will tourtière last?

The best but about tourtière is that you can make them in advance and freeze them. Then your shelf life should be about 3-6 months. Once cooked, it should probably be eaten within 3 days, but you probably won’t have to worry about that!


Ingredients

  • For the Dough
  • 3 3/4 cups all-purpose flour, plus more for dusting the work surface
  • 1 tablepsoon sugar
  • 2 teaspoons kosher salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and frozen for 10 minutes
  • 1 1/4 cups ice water
  • 2 cups pulled pork, at room temperature
  • 1/2 cup North Carolina vinegar sauce
  • 1 egg, beaten
  • 1 cup barbecue sauce, for serving (optional)

Chef Isaac Toups is joining the TODAY Food team to share two of his most delicious Southern-inspired recipes, which also happen to be some of Hoda's favorite foods, to celebrate her return. Toups shows us how to make fried pork chops with espresso aioli and cane syrup hand pies.

Fried Pork Chops with Squash Pickles and Espresso Aioli

Adding espresso to food may seem like a way out there idea, but coffee is actually a great ingredient to pair with proteins — think red-eye gravy. The bold taste of the espresso complements the creaminess of the aioli and peps up the flavor profile of the whole dish.

Cane Syrup Hand Pies

Cane syrup is a Louisiana staple. It's typically thicker than maple syrup, more like molasses, and it's what we always had on pancakes and waffles growing up. My grandmother used to make these sweet hand pies and they were always my favorite dessert.

If you like those tasty recipes, you should also try these:


14 Incredible Dessert Recipes Made With 3 Ingredients or Less

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


What makes Pork & Onion Hand Pies so awesome?

I made my life in a hot kitchen a little bit easier by using store bought pie crust and piled some pork and onion, jarred gravy, and shredded sharp cheddar onto rounds of dough. Each pie got a lid, got brushed with an egg wash, then got popped into the oven. I was nervous the first time I tried them. Some of my experiments have been less than awesome, including another one I tried this week with the rest of the leftover pork. But this one was heavenly. Soft flaky crust surrounding savory pork and onion, a punch of flavor and richness from the cheese and gravy. Man, I’m a genius.

Experimenting in the kitchen can be exciting. And when it works, it not only satisfies your hunger, it also satisfies your creativity. Go mad. Make something awesome.


Method

1. Heat your oven to 190°C. Have a ready a 12-hole muffin tin.

2. First make the pork filling. Put the onion, pork, bacon and parsley into a bowl with some salt and pepper and mix well. To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside while you make the pastry.

3. For the hot water crust, put your flours into a bowl. Add the butter and rub in with your fingertips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer. Divide the dough in two, making one piece slightly bigger than the other.

4. Working as quickly as you can, roll out the larger piece of dough to about 3mm thickness it should be glossy and still warm enough to touch. Using an 11-12cm cutter, cut out 12 rounds to line the muffin moulds. Put them into the moulds, shaping to fit the sides. The pastry should come slightly above the rim of each mould. Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids. Lift away the trimmings and re-roll the pastry if you need to cut more, but only once. As it cools, it stiffens and becomes more brittle.

5. Put a heaped tablespoonful of the filling into each pastry case. Use a chopstick or something similar to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid. Brush the pastry case rims with beaten egg and place the lids on top. Crimp the edges together well to seal. Brush the pastry lids with beaten eggs. Bake the pies for 50 minutes until golden brown.

6. While the pies are in the oven, soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir in completely dissolved.

7. When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or once cold, chill for a couple hours.


Recipe Summary

  • 4 ounces bacon (about 4 slices), chopped
  • 1 pound ground pork
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped (about 2 cups)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 stalks celery, coarsely chopped (about 1 cup)
  • Coarse salt and freshly ground pepper
  • 1 Russet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon ground cinnamon
  • Pinch ground clove
  • 2 large eggs
  • 1/2 cup chopped fresh flat-leaf parsley
  • Pate Brisee for Savory and Sweet Pies
  • All-purpose flour, for dusting
  • Mustard, such as country Dijon, and cornichons, for serving

In a large skillet over medium-high heat, cook bacon until fat begins to render, about 2 minutes. Add ground pork and cook, breaking it up into bite-size pieces, until no longer pink, 5 to 7 minutes. Transfer to a plate. Return skillet to medium-high swirl in oil. Add onion, garlic, and celery season with salt. Cook, stirring occasionally, until softened and brown in spots, 7 to 9 minutes. Return pork mixture and any accumulated juices to skillet. Stir in potato, broth, cinnamon, and clove season with pepper. Reduce heat to medium and simmer, stirring occasionally, until broth is mostly evaporated, 25 to 28 minutes.

Transfer pork mixture to a bowl and let cool to room temperature, about 30 minutes. Lightly beat 1 egg stir into pork mixture with parsley.

Preheat oven to 400 degrees with racks in center and lowest positions. Roll out one disk of dough to an 11-inch round on a work surface dusted with flour. Transfer to a 9-inch pie plate trim edges to a 1/2-inch overhang. Transfer pork mixture to pie shell. Roll remaining dough to an 11-inch round and center over filling. Trim edges to a 1/2-inch overhang. Fold edges of top crust under edges of bottom crust, tucking dough until flush with edge of pie plate. Crimp edges with the tines of a fork. Freeze until firm, about 20 minutes. Beat remaining egg with 1 teaspoon water. Brush crust with egg wash, then cut a few vents in top of crust.

Bake the chilled pie on the center rack with a rimmed baking sheet on the lowest rack (to catch any drips) until crust is golden brown and filling bubbles slightly through vents, 50 minutes to 1 hour. Let cool on a wire rack 30 minutes before slicing. Serve with mustard and cornichons.


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