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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.


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!
Knoxville, TN
Nibble Me This


  • SkiddymarkerSkiddymarker Posts: 8,347
    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. - Move over coffee, this is job for alcohol!
  • NibbleMeThisNibbleMeThis Posts: 2,293
    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. 
    Knoxville, TN
    Nibble Me This
  • rtt121rtt121 Posts: 653
    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.  
  • 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.
    Just west of Austintatious

  • These look great! Awesome use of leftover meat!  Bookmarked.
  • Black_BadgerBlack_Badger Posts: 1,182
    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 -
    Finally back in the Badger State!

    Middleton, WI
  • BotchBotch Posts: 6,335
    Another new idea to try, thanks for posting!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • 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
    LBGE, PBC, Annova, SMOBot
  • SmokeyPittSmokeyPitt Posts: 9,860
    Hot Pocket!!  Those look great!  Definitely on my to do list. 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. 

  • NibbleMeThisNibbleMeThis Posts: 2,293
    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.
    Knoxville, TN
    Nibble Me This
  • Black_BadgerBlack_Badger Posts: 1,182
    Awesome. Good call on the sausage precook.

    Finally back in the Badger State!

    Middleton, WI
  • lousubcaplousubcap Posts: 16,771
    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;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • paqmanpaqman Posts: 2,776
    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
  • Nibble, VERY nicely done. The cream cheese in the dough is a nice twist. I'm going to give this a try! Thanks!
  • AviatorAviator Posts: 1,722
    Added to favs, will be trying. Interesting dough. =D>


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks great, I'll be trying these. Did you brush the whole surface with egg wash, they look fantastic.
    Go Dawgs! - Marietta, GA
  • TjcoleyTjcoley Posts: 3,528
    Awesome looking.  Great use of leftovers.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Black_BadgerBlack_Badger Posts: 1,182
    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.

    Finally back in the Badger State!

    Middleton, WI
  • gdenbygdenby Posts: 5,940
    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)
  • PacuarePacuare Posts: 77
    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.
  • GriffinGriffin Posts: 7,673
    get in my belly! suddenly am very hungry. gonna try these out, Chris. thanks for sharing.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Dyal_SCDyal_SC Posts: 4,734
    Outstanding!! Wish I would have seen this before using premade Publix dough for our calzones tonight.
  • Doc_EggertonDoc_Eggerton Posts: 5,162
    Damn, those look good.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • ChubbsChubbs Posts: 6,925
    Short list....Looks fantastic. Thanks for posting.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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