Hickory Smoke BBQ Pork Pies
“As if a pork pie wasn't good enough, I added liquid hickory smoke to these bad boys to take them up to a new level. They were very popular, and I've been requested many times to make them again.”
Hickory Smoke BBQ Pork Pies
Here in Melbourne we’ve just come to the end of our long weekend. 4 days long if you took the day off on Monday, which everyone at my work was forced to do! Not that I complained, I could sleep in, go to high tea, get my hair done, and most importantly, get together with some of my fellow flogger (food blogger) friends for a #GFBBO; Great Food Blogger Bake Off. Check out the hashtag on twitter and instagram to see what we ate.
Our mutual love of the Great Australian and Great British Bake Off series on twitter brought us together, and ultimately to Cherrie‘s house for a feast. Everyone made one savoury and one sweet dish. I made all my dishes the night before as I knew I’d have no time on the day of the pot luck. I made a Sacher Torte from the British series, and Nancy’s Hickory Smoke BBQ Pork Pies from the Australian series.
As I was baking these late at night, there was NO WAY I was making my own pastry, let alone two types of pastry. I also had dramas with not getting my pressure cooker to work, so after wasting a good 30 minutes I ended up just cooking the filling on the stove the old fashioned way.
The filling is so addictive, I had to make myself stop eating it when making the pies. There is something about liquid smoke that brings an awesome depth of flavour to the taste. I’m going to try adding it to everything now! It’s available from gourmet food shops for around $10.
For the party I made mini party pies, but this afternoon I made normal sized party pies in a cupcake tin. You don’t require tomato sauce as they are damn awesome, and you can’t stop at one!
- 1kg pork belly
- ½ cup bourbon
- ½ cup ketchup or tomato sauce
- ¼ cup brown sugar
- 30ml malt vinegar
- ½ tablespoon lemon juice
- ½ tablespoon Worcestershire sauce
- 2 garlic cloves, crushed
- ¼ teaspoon powdered mustard
- 1 teaspoon liquid smoke
- salt and pepper
- 3 sheets pre-rolled short crust pastry
- 2 sheets pre-rolled puff pastry
- Trim the excess fat and skin off the pork belly. Cook in a pan of boiling water for 10 minutes. Drain, allow to cool, then cut into thin slices. Combine the remaining ingredients in the pan. Cook over medium heat to allow the sauce to thicken. When thick, pour the pork and sauce into a pressure cooker, cover and cook for 10—15 minutes until tender, or on the stove for about 1-1.5 hours, covered, stirring occasionally. Pour into a shallow dish and chill completely.
- Preheat the oven to 180°C. Carefully cut the shortcrust pastry into rounds 2cm larger than your pie tins. Lift the pastry into place, lining the base and sides. Dock the pastry with a fork.
- Place the cooled filling in each pie base. Cut the puff pastry for the top layers. Place these over the pies and crimp the edges together with a fork. Make a few slits with a knife for the steam to escape. Brush with egg wash.
- Bake for 20 minutes or until golden brown.