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Meat Pies on the Egg

National Pie Day is this Wednesday. 

I like making savory meat pies (aka hand pies) on the Egg.  I think you get a crisper, tastier crust than ones made in the oven.  I like these because you can stuff them just about anything, especially leftover BBQ pork or chicken.   Here are the ones I made yesterday.

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These that I made yesterday had a filling made of leftover pulled pork, pepper jack cheese, fire roasted bell pepper, anahiem chile, red onion, cilantro, and some Blues Hog bbq sauce.

The dough was 10 Tbsp butter, 6 oz cream cheese, and 2 Tbsp cream whipped together and then 2 1/2 cups of AP flour and 1 tsp salt blended in.  Divide into two 5" x 3/4" discs, wrap and refrigerate 1 hour or more.  Divide each disk into 4 equal portions and make into balls.  (Dough recipe from the book Savory Pies).

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Roll each out into a 6" circle and put some filling in there.

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Wet the edge with an egg wash and fold over and crimp it sealed.  Then I put them on the Egg at 425f, plate setter legs down, 1/4" spacers and a pizza stone on top of that. 

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The first batch took 30 minutes, the second batch was done at little quicker, around 25. 

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Alternative dough method:  If you don't want to make your own dough, you can try the canned biscuit technique, that was how my mom taught me as a kid.   Overlap 2 canned biscuits to make a figure 8 and then roll them flat.   Then stuff with your filling and bake 8-10 minutes at 425f.  (Here's more about that method).

I'm getting hungry, I wish that I had one leftover for breakfast!
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Comments

  • SkiddymarkerSkiddymarker Posts: 6,184
    Excellent looking pies. I've never tried the cream cheese dough, read and lurked but never tried it. 
    Have you ever used this dough in a pie plate? Thinking of individual chicken pot pies.
    Thanks for sharing!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    Actually, this was the first time I used this dough but it worked great and my wife said it would be great on pot pies while we were eating these. 

    The same book has a recipe for porchetta pot pies with rosemary and juniper that sounds really good and it says you can use the cream cheese crust for it. 
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  • rtt121rtt121 Posts: 623
    Nice! I have a butt on now.. hour 14.. this sounds like good mid week dinner.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • I make Chilean empanadas, which have ground beef, onion, paprika, slice of hard boiled egg, raisins and (optional) black olive.  I might try your crust.  I've not been happy with mine.  Thanks !!!!
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • These look great! Awesome use of leftover meat!  Bookmarked.
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  • Great post, these look amazing! Definitely going to give it a run. Ever tried these with a sausage filling? I'm wondering if the fat rendering out would make the crust mushy...

    I think i'll try it one way other the other.

    Cheers all -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • BotchBotch Posts: 2,814
    Another new idea to try, thanks for posting!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • Thanks for the idea!  I have some leftover pork tenderloin that I was going to use for Tacos, but I think I'll try these instead!
    Simi Valley, California
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  • SmokeyPittSmokeyPitt Posts: 5,357
    Hot Pocket!!  Those look great!  Definitely on my to do list. Hmmmm...got some leftover Tri-tip in the fridge now. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    edited January 2013
    Ever tried these with a sausage filling? I'm wondering if the fat rendering out would make the crust mushy..
    I have done them with Italian Sausage but I brown it first with some onion and bell pepper to render out most of the fat first.  Worked well and tasted great.

    Edit: the sausage was done with the canned biscuit alternative mentioned at the end so it only cooked 10 minutes on the egg.  I haven't tried sausage with the cream cheese crust which cooks longer, but I don't think it would be a problem.
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  • Awesome. Good call on the sausage precook.

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • lousubcaplousubcap Posts: 5,677
    Much more of a skill set than I could bring to the BGE-besides SWMBO would blow a gasket if I were to mess with flour in the house-and too cold to mess with it outside :)>-
    Louisville
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  • paqmanpaqman Posts: 1,217
    It looks fantastic!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Nibble, VERY nicely done. The cream cheese in the dough is a nice twist. I'm going to give this a try! Thanks!
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  • AviatorAviator Posts: 1,518
    Added to favs, will be trying. Interesting dough. =D>

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks great, I'll be trying these. Did you brush the whole surface with egg wash, they look fantastic.
    LBGE
    Go Dawgs! - Marietta, GA
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  • TjcoleyTjcoley Posts: 3,351
    Awesome looking.  Great use of leftovers.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Yeah, I was wondering the same thing as @SmokinDAWG82, how'd you get those pies to shine like that? Egg wash? Clarified butter? They do look great.

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • gdenbygdenby Posts: 4,356
    edited January 2013
    Here was may attempt at "Yooper" pasties a few years ago.

    imageNot too bad, but no one will mistake mine from some from the U.P.

    (Hmmm, seem to be having image linking probs)
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  • PacuarePacuare Posts: 73
    Looks great! I will definitely be looking to make this in the near future. We have leftover pulled pork from today and your hand pies might end up being dinner on Tuesday. Thanks for sharing.
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  • GriffinGriffin Posts: 6,646
    get in my belly! suddenly am very hungry. gonna try these out, Chris. thanks for sharing.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Dyal_SCDyal_SC Posts: 2,061
    Outstanding!! Wish I would have seen this before using premade Publix dough for our calzones tonight.
    2014 Co-Wing King
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  • Doc_EggertonDoc_Eggerton Posts: 4,112
    Damn, those look good.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • ChubbsChubbs Posts: 3,932
    Short list....Looks fantastic. Thanks for posting.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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