Iron Chef Shellie
 

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.”

Recipes | November 5, 2013
Hickory Smoke BBQ Pies - Feature image
Hickory Smoke BBQ Pork Pies

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!

 

Hickory Smoke BBQ Pork Pies
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Ingredients
  1. 1kg pork belly
  2. ½ cup bourbon
  3. ½ cup ketchup or tomato sauce
  4. ¼ cup brown sugar
  5. 30ml malt vinegar
  6. ½ tablespoon lemon juice
  7. ½ tablespoon Worcestershire sauce
  8. 2 garlic cloves, crushed
  9. ¼ teaspoon powdered mustard
  10. 1 teaspoon liquid smoke
  11. salt and pepper
  12. 3 sheets pre-rolled short crust pastry
  13. 2 sheets pre-rolled puff pastry
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 20 minutes or until golden brown.
Iron Chef Shellie http://ironchefshellie.com/

 


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Hickory Smoke BBQ Pork Pies


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Comments

17 comments on “Hickory Smoke BBQ Pork Pies
  1. Michelle aka The Bakeanista - November 5, 2013 at 8:56 pm

    I really really want to eat not one, not two but some of them!!! Bookmarked the recipe to make soon!!!

    Reply
  2. Daisy@Nevertoosweet - November 5, 2013 at 11:38 pm

    OMG these were so DELICIOUS! I swear I had 2 or maybe 3 of them! How many does this recipe make cuz you used 1kg of pork belly :) BTW hahaha I thought GFBBO was for = Great Fail Blogger Bake Off ahhahaha just kidding 😛

    Reply
  3. leaf (the indolent cook) - November 6, 2013 at 12:54 am

    Liquid smoke makes food so delicious! I can imagine how fantastic these pies are.

    Reply
  4. Tina @ bitemeshowme - November 6, 2013 at 7:03 am

    these look and sounds absolutely delicious! i made pies a couple weeks ago and man, i just couldn’t stop eating them. bet i wouldnt be able to stop eating these too!

    Reply
  5. Heidi - Apples Under My Bed - November 6, 2013 at 8:13 am

    Gosh I’ll have to get my dad some liquid smoke!! What brand of pastry did you use? These look so so good. x

    Reply
  6. Joanne T Ferguson - November 6, 2013 at 11:02 am

    G’day! These look amazing, true!
    It is only brekkie, but I could go for one of these right now and great photos too!
    Cheers! Joanne

    Reply
  7. Trish - November 6, 2013 at 5:40 pm

    YARM! freeze and post. freeze and post.
    T x

    Reply
  8. Maureen | Orgasmic Chef - November 6, 2013 at 9:49 pm

    You tease! I would love one of these right this minute. Oh wait.. maybe two.

    Reply
  9. Helen (Grab Your Fork) - November 7, 2013 at 12:58 pm

    Bourbon in a pie! Why herrrroooooooo! These sound like so much awesome!

    Reply
  10. Cara @ Gourmet Chick - November 7, 2013 at 3:43 pm

    I haven’t tried cooking with liquid smoke before but sounds like I have been missing out. Love the sound of this pot luck as well!

    Reply
  11. Karl - November 7, 2013 at 10:53 pm

    these are some delicious looking pies! Yum! There are a few ingredients I would not have thought to put in a pie…thanks so much for sharing :)

    Reply
  12. GourmetGetaways - November 8, 2013 at 6:07 am

    YUM!!!
    These look amazing, I love the size, the muffin tin is the perfect size I can’t wait to make these…

    Reply
  13. Paula - November 8, 2013 at 12:11 pm

    Thanks for this recipe – I saw the pics on Instagra, and was going to look up a recipe! I have 2.5kg of pork belly in the freezer and am going to make these to take to a party in a couple of weeks time :-)

    Reply
  14. Rachel - November 10, 2013 at 6:25 pm

    These look fan-effing-tastic, if I were not completely stuffed from dinner I would be running/sprinting into my kitchen to make these (with the ridiculously fancy and overpriced pastry I need to use up). I’m totally in love with the British one but the lack of Britishness in the Australian one made it blah for me.
    Wonderful pictures.

    Reply
  15. Rachel - November 10, 2013 at 6:33 pm

    These look fan-effin-tastic, had I not just consumed dinner (and then some) I would be sprinting into my kitchen to make these. I oh so love the British version but I couldn’t stand GABO, I’m not sure why!

    Beautiful pictures and all the pictures of this meet up on insta were totally drool worthy!

    Reply
  16. Lauren @ Feastly - November 12, 2013 at 10:51 am

    Great recipe! We’d love to feature it in our favorite Fall recipes on the Feastly blog; a platform for cooks of all kinds to showcase their talents to real diners. Please contact us at info@eatfeastly.com with permission to publish. #FeastOn

    Reply
  17. Curt - November 13, 2013 at 12:59 pm

    These look great Shellie! I agree about the liquid smoke. I am all ways finding new recipes to use it with! Cheers!

    Reply

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Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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