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Appetizer, Leftovers, Main Dish, Sandwich
What you’ll need
Smoked Pork Mac and Cheese Hand Pies
6 sheets refrigerated pie crust
1 recipe macaroni and cheese
1 recipe chopped smoked pork
2 egg yolks, beaten
oil for frying
Macaroni and Cheese
2 cups elbow macaroni
¼ cup milk, whole
16 ounces Velveeta® cheese
2 tablespoons condensed milk
½ cup sharp white cheddar cheese
½ teaspoon salt
½ teaspoon black pepper
1 Prairie Fresh® pork shoulder butt
1 cup garlic, minced in oil or water
The Shed “Southern Sweet” barbecue sauce or your favorite sweet barbecue sauce
To taste The Shed Rack Attack rub
How to prepare
Rub entire pork butt with garlic. Preheat smoker to 250 F with pecan wood. Smoke butt with pecan wood at 250 F 6-8 hours or until fork tender. Chop pork and set aside to cool in a bowl. Once cooled, add The Shed Southern Sweet barbecue sauce until pork is evenly coated but not runny. Add The Shed Rack Attack rub to taste. Chill.
Macaroni and Cheese
In a 6-quart pan, add macaroni to boiling water. Boil until soft (about 8 minutes). In colander, rinse noodles with cold water. In a bowl, set aside to cool. In 2-quart pan over medium heat, melt cheeses with milk, stirring often to prevent burning. When cheese is melted, stir in salt, pepper, and condensed milk. Pour melted cheese sauce over noodles. Mix well. Chill.
Before starting, make sure everything is chilled. Roll out pie dough sheets on floured surface. Using a 6-inch serving bowl as a guide, cut circles from the pie crust. Place 2 to 4 ounces of Smoked Pork and Macaroni and Cheese in the center of each circle.
Brush egg yolks around the edge of the dough and gently fold over into a half-moon shape. Using a fork, seal the edges by pressing around the outside edges. Brush outside edges of pie with additional egg yolk. Place assembled pies in refrigerator for 1 hour to chill. Heat oil in a pan or deep fryer to 350 F. Fry pies until golden brown. Let cool and enjoy! Use extra barbecue sauce mixed with rub for dipping.
Alternative Cooking Method for Shoulder Butt: Cook in a slower cooker set on low for 6 to 8 hours.
Pies can be made ahead and frozen. Thaw before frying.
SOURCE: The Shed Barbeque & Blues Joint