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Barbecue Pasties

Makes: 12 servings Yield: 12 pasties
Prep 40 mins Bake 375°F 20 mins to 25 mins
Barbecue Pasties
  •  Pastry for Double-Crust Pie*
  • 3/4  cup  chopped green sweet pepper (1 medium)
  • 1/2  cup  chopped sweet onion (1 small)
  • 1  tablespoon  vegetable oil
  • 1 1/2  cups  shredded cooked pork, beef, chicken, or turkey
  • 1/2  cup  bottled barbecue sauce
  • 1  cup  shredded sharp cheddar cheese or Monterey Jack cheese with jalapeno peppers (4 ounces)
  •  Milk
  •  Warmed barbecue sauce and/or sweet-hot mustard

1. Preheat oven to 375 degrees F. 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 from center to edges into a circle 13 1/2 to 14 inches in diameter. Cut five 5-inch circles. Reroll scraps to cut a sixth circle. Repeat with remaining dough half for a total of twelve 5-inch circles.

2. For filling, in a medium skillet cook sweet pepper and onion in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in pork and the 1/2 cup barbecue sauce.

3. Spoon about 2 tablespoons of the 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 filling. Seal edges by crimping with a fork. Cut slits into pastry to allow steam to escape. Brush pasties with a little additional milk. Place on an ungreased extra-large baking sheet (or on 2 medium baking sheets).

4. Bake for 20 to 25 minutes or until golden brown. Cool slightly on wire racks. Serve warm with additional barbecue sauce and/or sweet-hot mustard for dipping.

From the Test Kitchen*Note:
  • To save time, use one 15-ounce package rolled refrigerated unbaked piecrust (2) instead of the homemade pastry. Let stand according to package directions. Roll and cut as directed.
Pastry for a Double-Crust Pie
Makes: 8 servings
Yield: 2 piecrusts
  • 2 1/2  cups  all-purpose flour
  • 1  teaspoon  salt
  • 1/2  cup  shortening
  • 1/4  cup  butter, cut into pieces, or shortening
  • 1/2 - 2/3  cup  cold water

1. In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

3. On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a 12-inch circle.

4. Wrap pastry circle around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Transfer desired filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.

5. Roll remaining ball into a 12-inch circle. Using a sharp knife, cut slits in pastry. Place pastry circle on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in recipes.

From the Test KitchenNut Pastry:
  • Prepare as above, except substitute 1/4 cup ground, toasted pecans or almonds for 1/4 cup of the flour.
Pastry for Lattice-Top Pie:
  • Prepare as above, except trim bottom pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern, twisting strips, if desired. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge. Bake as directed in recipes.
Quick Lattice-Top:
  • Prepare Pastry for Lattice-Top Pie as above, except instead of weaving strips over filling, lay half of the pastry strips on filling at 1-inch intervals. Give pie a quarter turn; arrange remaining strips perpendicular to the first half of strips on filling.
Nutrition Facts (Barbecue Pasties)
  • Servings Per Recipe 12,
  • cal. (kcal) 348,
  • Fat, total (g) 20,
  • chol. (mg) 38,
  • sat. fat (g) 8,
  • carb. (g) 31,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 11,
  • vit. A (IU) 292,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 586,
  • Potassium (mg) 209,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pastry for a Double-Crust Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 303,
  • Fat, total (g) 18,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 30,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 2,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 4,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 333,
  • Potassium (mg) 44,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Starch () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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