November 2, 2017

BBQ Pies Two Ways

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I love a good pie but it’s really difficult to commit to making a full homemade pie these days with a newborn. It’s also really difficult to EAT a pie while holding a newborn. No really, try it sometime.

So I decided to figure it out the haphazard way. 😉

Behold, BBQ Pocket pies! A cross between an empanada and a calzone basically. Super easy to make, eat and reheat. Perfect for quick days, sack lunches or even a snack. (Also, as a plus they are dairy free for all you nursing mama’s skipping out on dairy like me!)

I used premade pie crust and premade BBQ brisket (I got mine from Trader Joe’s and it’s delicious!) – that’s where the haphazard part comes in. None of this homemade business.

You can make them with either crescent rolls OR pie crust! It works well for both, so use whatever you have. Pie crust is easier to shape but crescent rolls don’t need any cookie cutters.

I did squares with the crescent rolls (just pinch the seams together), and used a martini glass to cut out large circles of pie crust.

Fill your crust leaving about 1/2 inch around the edges to close and seal the pies – that was about 1.5 Tablespoons of brisket for me. I sealed the edges and crimped with a fork. Be sure to cut a vent in the tops of your pies so the steam won’t push out the sides of the pie and cause a mess in your oven.

BBQ Pocket Pies

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Ingredients

2 pkg crescent rolls OR
1 pkg premade pie crust (2 crusts)
1 pkg premade BBQ pork or brisket with sauce OR
2 cups of pulled pork, chicken or brisket with sauce to your liking

Instructions

Preheat oven to 350
Unroll pie crusts or crescent rolls
Cut crust into 3 or 4" circles (will yield 4 or 5 per crust) or keep crescent rolls in rectangles and pinch seams together to form 1 rectangle
Place on pan and fill with meat mixture (about 1.5 tablespoon per pie) be sure to leave space to close and crimp edges.
Close pies and crimp with a fork
Using a knife, cut a vent in the top of each pie
Bake at 350 for 20 minutes or until golden brown