Iberico Plumas and Chorizo BBQ Hand Pies
2 packets Iberico Sliced Plumas (240g each)
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
- Defrost the Iberico Plumas and chorizo overnight and bring to room temperature half an hour before wanting to cook them.
- Remove the chorizo from their skins and pull apart so it looks like mince.
- 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.
- Cook until golden brown on all sides and then remove from the pan.
- Cut the Iberico Plumas into 3 pieces, season with salt and a touch of oil and sear on either side, just to brown off.
- Remove these from the pan and put with the small nuggets of chorizo.
- In the same pan reduce the heat, add a touch of oil and sweat down the diced onion.
- Halfway through add in the chopped garlic.
- Pour over the cider, a huge puff of steam will come off the pan, so be careful!
- Using the wooden spatula scrape the bottom of the pan to get all the deliciousness from the meat mixed into the cider
- Add in vinegar, tomato puree, molasses, mustard, sugar, cayenne, and oregano and the meat.
- Stir all together and bring to a simmer.
- Put a lid on and place in a preheated oven at 180c for 2 hours.
- 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.
- Using a sheet of Shortcrust Pastry, cut down the middle length ways, and then cut 6 equal rectangles.
- 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.
- 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.
- Cook in a preheated oven at 200c for 20 minutes, or until gorgeously golden brown, and probably oozing slightly with cheese