In the Kitchen: Pulled Pork Pasties - KMSP-TV

St. Paul College Culinary Instructor joins FOX 9's Karen Scullin in the kitchen for another round of football food.

Watch the video for more information.

Pulled Pork Pasty's with Cheesy Hominy and Black Beans with Rice and Corn

Smoked Pork Filling

• 4 cups cooked pulled pork
• ½ cup minced red onion
• 1 cup sliced pepperoncinni
• 1 cup Whiskey BBQ sauce
  
  

Directions

1. Mix all ingredients and chill until ready to fill pasty's

Spicy Whiskey BBQ Sauce

• 2 cups whiskey
• 1 cup ketchup
• 1 quartered lemon (seeded)
• 1 1/2 T Lea and Perrins
• 1 T molasses
• 1 t liquid smoke

Ingredients

• 2 cups Jack Daniel's Black Label or Bourbon
• 1 cup ketchup
• 1 tablespoon lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons malt vinegar
• 4 tablespoons dark molasses
• 1/2 teaspoon liquid smoke (optional)

Preparation:

1. Mix and simmer on low heat for 30 minutes

Pasty Dough

• 3 cups flour
• 1 1/2 teaspoon salt
• ¾ teaspoon baking powder
• 1 cup shortening
• ¾ cup ice water
  
  

Preparation:

1. Mix dry ingredients
2. Cut in shortening until pea size crumbs
3. Slowly add ice water a little at a time until flour is hydrated
4. Form into a ball and chill
5. Roll dough and cut into 5 inch circles
6. Place product of choice into center of disc
7. Moisten edges of dough and seal
8. Baste with egg wash
9. Bake in a preheated oven for 15-20 minutes or until golden brown