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
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
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.
Michelle aka The Bakeanista
I really really want to eat not one, not two but some of them!!! Bookmarked the recipe to make soon!!!
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 😛
leaf (the indolent cook)
Liquid smoke makes food so delicious! I can imagine how fantastic these pies are.
Tina @ bitemeshowme
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!
Heidi - Apples Under My Bed
Gosh I’ll have to get my dad some liquid smoke!! What brand of pastry did you use? These look so so good. x
Joanne T Ferguson
G’day! These look amazing, true!
It is only brekkie, but I could go for one of these right now and great photos too!
YARM! freeze and post. freeze and post.
Maureen | Orgasmic Chef
You tease! I would love one of these right this minute. Oh wait.. maybe two.
Helen (Grab Your Fork)
Bourbon in a pie! Why herrrroooooooo! These sound like so much awesome!
Cara @ Gourmet Chick
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!
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 🙂
These look amazing, I love the size, the muffin tin is the perfect size I can’t wait to make these…
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 🙂
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.
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!
Lauren @ Feastly
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 email@example.com with permission to publish. #FeastOn
These look great Shellie! I agree about the liquid smoke. I am all ways finding new recipes to use it with! Cheers!