Barbecue Pasties


These petite hand pies boast big flavor thanks to a tangy barbecue pork filling and sharp cheddar cheese.

Barbecue Pasties
Prep Time:
40 mins
Bake Time:
20 mins
Total Time:
40 mins
12 pasties


  • Pastry for Double-Crust Pie*

  • ¾ cup chopped green sweet pepper (1 medium)

  • ½ cup chopped sweet onion (1 small)

  • 1 tablespoon vegetable oil

  • 1 ½ cup shredded cooked pork, beef, chicken, or turkey

  • ½ 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

Pastry for a Double-Crust Pie

  • 2 ½ cup all-purpose flour

  • 1 teaspoon salt

  • ½ cup shortening

  • ¼ cup butter, cut into pieces, or shortening

  • ½ cup cold water


  1. Preheat oven to 375°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.

Pastry for a Double-Crust Pie

  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.


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.

Nut 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 (per serving)

348 Calories
20g Fat
31g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 348
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 586mg 25%
Total Carbohydrate 31g 11%
Total Sugars 8g
Protein 11g
Vitamin C 8.3mg 41%
Calcium 90.9mg 7%
Iron 1.6mg 9%
Potassium 209mg 4%
Fatty acids, total trans 1g
Folate, total 52.4mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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