Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Frozen pie shells; thawed |
| 1¼ pounds | Pulled pork |
| 4 mediums | Potatoes; diced |
| 1 large | Onion; chopped |
| ¼ cup | Rutabaga; diced |
| 1 \N | Carrot diced |
| ½ tablespoon | Sage |
| ½ tablespoon | Thyme |
| \N \N | Salt and pepper |
I just replaced the meat in the pasty recipe with pulled pork. It gave it a nice smokiness and with the BBQ sauce, it was great. I like flakey crusts and hate rolling pastry dough, so I use frozen pie shells. I get one pasty out of each shell. This makes 4 pasties.
Mix all ingredients and put ¼ in each pie shell. Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375F for 30 to 35 minutes, then reduce heat to 350F and bake 15 more minutes.
Serve with BBQ sauce and a Stroh's. Ya, sure, you betcha.
Posted to bbq-digest by wight@... on Jun 6, 1998