Meat Pies on the Egg

NibbleMeThis · January 19

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.

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).

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

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.

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

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!

Skiddymarker · January 19

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!

NibbleMeThis · January 19

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.

rtt121 · January 19

Nice! I have a butt on now.. hour 14.. this sounds like good mid week dinner.

Village Idiot · January 19

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 !!!!

Bham_egger · January 19

These look great! Awesome use of leftover meat! Bookmarked.

Black_Badger · January 19

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

Botch · January 19

Another new idea to try, thanks for posting!

SoCal_Griller · January 19

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!

SmokeyPitt · January 19

Hot Pocket!! Those look great! Definitely on my to do list. Hmmmm...got some leftover Tri-tip in the fridge now.

NibbleMeThis · January 19

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.

Black_Badger · January 19

Awesome. Good call on the sausage precook.

B_B

lousubcap · January 19

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 :)>-

paqman · January 19

It looks fantastic!

CeramicChef · January 19

Nibble, VERY nicely done. The cream cheese in the dough is a nice twist. I'm going to give this a try! Thanks!

Aviator · January 19

Added to favs, will be trying. Interesting dough. =D>

SmokinDAWG82 · January 19

Looks great, I'll be trying these. Did you brush the whole surface with egg wash, they look fantastic.

Tjcoley · January 19

Awesome looking. Great use of leftovers.

Black_Badger · January 20

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

gdenby · January 20

Here was may attempt at "Yooper" pasties a few years ago.

Not too bad, but no one will mistake mine from some from the U.P.

(Hmmm, seem to be having image linking probs)

Pacuare · January 20

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.

Griffin · January 21

get in my belly! suddenly am very hungry. gonna try these out, Chris. thanks for sharing.

Dyal_SC · January 21

Outstanding!! Wish I would have seen this before using premade Publix dough for our calzones tonight.

Doc_Eggerton · January 21

Damn, those look good.

Chubbs · January 21

Short list....Looks fantastic. Thanks for posting.

Howdy, Stranger!

Forums

Meat Pies on the Egg

Comments