These yummy little hand pies are filled with tender pulled pork and barbecue sauce, a fun riff on a meat pie or pastie. With a pack of Helen Browning’s pulled pork to hand you can have these beauties on the table in no time at all. Serve warm or at room temperature. This recipe works with both flavours of our pulled pork.  Makes 8 pies.

2 sheets ready-rolled puff pastry
1 pack Helen Browning’s pulled pork
100g mature cheddar cheese, grated
2 tbsp BBQ sauce 
1 egg, beaten
sesame seeds to garnish

Mix pork, cheese and barbecue sauce together. 

Dust your work surface with a little flour, then spread out a ready-rolled sheet of pastry. Using a rolling pin, roll a little thinner width ways, so the pastry is approximately square.With a sharp knife, cut lengthways and widthways to divide each sheet into 4 equal squares (we are not looking for precision here, the hand-made aspect of these pies are particularly appealing). 

Place approximately 1/8 of the pork filling in one corner of each square of pastry, leaving at least 2cm clear at the edges. Brush a little of the egg wash along all 4 edges of the squares. Fold each square in half and press to close, making a triangle, then, holding the parcel in your hand, fold a little of the edge over, crimping as you go, until the meat is completely encased.

Place on an oven tray lined with baking paper. Brush with more of the beaten egg and sprinkle over sesame seeds and some flaked salt.Bake for 20-25 minutes until golden and puffed.

Serve with more barbecue sauce for dipping.

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