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Iberico Plumas and Chorizo BBQ Hand Pies

Posted on March 12, 2021 by Christina Lamprou


1 pack Iberico Plumas                          
3 Uncooked Iberico Chorizo Sausages  
1 Onion, Diced
3 Garlic Cloves, finely chopped
1/2 bottle of Dry Cider (e.g. Henneys)
2 Tbsp Apple Cider Vinegar
3 Tbsp Tomato Puree
1 Tbsp Molasses (we used Pomegranate Molasses)
1 Tbsp English Mustard
1 Tbsp Brown Sugar
1 Tsp Cayenne Pepper~
1 Tsp Oregano (you can use dry or a couple of sprigs of fresh)
Salt and Pepper to taste
Monterey Jack Cheese (Optional)
2 Rolls of Short Crust Pastry
1 Egg


  1. Defrost the Iberico Plumas and chorizo overnight and bring to room temperature half an hour before wanting to cook them.
  2. Remove the chorizo from their skins and pull apart so it looks like mince.
  3. Heat a large pan that can go in the oven and add the chorizo. Keep breaking it apart with a wooden spatula, very much you like would with mince.
  4. Cook until golden brown on all sides and then remove from the pan.
  5. Cut the Iberico Plumas into 3 pieces, season with salt and a touch of oil and sear on either side, just to brown off.
  6. Remove these from the pan and put with the small nuggets of chorizo.
  7. In the same pan reduce the heat, add a touch of oil and sweat down the diced onion.
  8. Halfway through add in the chopped garlic.
  9. Pour over the cider, a huge puff of steam will come off the pan, so be careful!
  10. Using the wooden spatula scrape the bottom of the pan to get all the deliciousness from the meat mixed into the cider
  11. Add in vinegar, tomato puree, molasses, mustard, sugar, cayenne, and oregano and the meat.
  12. Stir all together and bring to a simmer.
  13. Put a lid on and place in a preheated oven at 180c for 2 hours.
  14. Once cooked remove from the oven and using two forks shred the meat, after shredded mix thoroughly and it will soak up all that delicious sauce.
  15. Using a sheet of Shortcrust Pastry, cut down the middle length ways, and then cut 6 equal rectangles.
  16. Using the cheese put a thin square on the pastry off centre but leaving an edge (to fix the other side of the pastry) place a dessertspoon of the pork mixture on top. Dab water on the clear edge and fold the pastry, corner to corner.
  17. Using a fork crimp the sides down and make a small cut on the top to allow steam to release. Cover liberally with egg wash.
  18. Cook in a preheated oven at 200c for 20 minutes, or until gorgeously golden brown, and probably oozing slightly with cheese