Author Notes
Slow cooked pork shoulder smothered in a chipotle gravy then packaged up in a buttery pie crust —Camille Koppenberg
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Ingredients
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1 1/2 cups
shredded cooked pork or chicken
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2 tablespoons
flour
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2 tablespoons
unsalted butter
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1 1/2 cups
chicken broth
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1 cup
diced potatoes, boiled for 4 minutes
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1-2
chipotles in adobo sauce, minced
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1/2 cup
shredded cheddar cheese
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2-3
rolls prepared pie crust
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cilantro to garnish
Directions
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To make the slow cooked pork: Season a 2-3 lb pork shoulder liberally with salt, pepper, onion powder and garlic powder. Place it in a crock pot and add chicken broth to cover half of the pork shoulder. set the crockpot to low and let it go all night (about 8-10 hours is fine) in the morning shred the pork in the pot with the juices and set aside 1 1/2 cups for this recipe.
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Preheat oven to 350.
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In a small pot melt butter over medium heat.
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Add the flour to the pot.
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Whisk the flour and butter together, letting it bubble for about 1-2 minutes.
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While whisking, slowly add the chicken broth to the mixture.
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Bring the mixture to a boil and then reduce the heat to medium-low.
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The mixture should thicken in about 5-10 minutes.
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Turn off the heat and stir in the minced chipotle peppers, shredded pork and diced potatoes. Set the mixture aside.
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Flour your work area liberally.
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Roll out the pie dough gently and cut out circles using a 3 inch cookie cutter. (I used a dessert cup.)
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To assemble the hand pies, place about 2 tbsp of the pork mixture in the middle of a pie circle.
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Sprinkle about 1 tbsp of cheddar on top.
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Then lay another pie circle on top.
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Gently pinch the dough around the circle.
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Score the edges of the dough with a fork.
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Repeat until you've ran out of pie dough.
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Bake the pies for 30-35 minutes (or until the edges start to brown.)
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For the last 5 minutes, place about 1 tbsp of cheddar cheese on top of each pie.
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Serve with sprinkled cilantro on top.
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