Barbeque Pocket Pies

No need for store bought, when you have this recipe up your sleeve.


Yield: 8 Pockets
Prep Time: 20 Minutes
Total Time: 45 Minutes

Sauce:
• 1 Cup ketchup
•¼ Cup apple cider vinegar
•2 Tsp. liquid smoke
•2 Tbsp. soy sauce
•2 Tbsp. yellow mustard
•¼ Cup packed brown sugar
•1 Large clove freshly grated garlic
•2 Tbsp. finely diced and sautéed onion

Filling:
•1 Pound of your favorite meat or poultry (shredded or ground chicken, pork, or beef)

Crust:
•Prepare your favorite pie crust, whether it be homemade or store bought
•1 Egg
•Kosher salt or freshly ground sea salt

Start by combining all of your sauce ingredients in a small saucepan over medium-low heat, stirring occasionally. While that is heating through brown your meat, or heat it thoroughly if your using already cooked and shredded. Roll your dough out into 2 12"-14" rounds, and cut each one into 8 triangles. Stir together the sauce and the meat and divide the it evenly onto 8 triangles of dough, and cover with the remaining 8 pieces. You need to seal all of the edges by pinching them together. Beat your egg in a small and brush on the tops of your pockets, covering them completely, and sprinkle a pinch of salt over each one. Bake at 425° for 25 minutes.