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Grilled Pork Pie
Recipe created by world champion pitmaster Chris Lilly on behalf of Kingsford® charcoal. For more, visit www.Grilling.com
- Cut butter into 1/2 inch cubes; refrigerate. In small mixing bowl combine flour and salt. Add in cold butter until mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal dough ball in cling wrap; place in refrigerator overnight.
- Sprinkle countertop generously with flour. On floured area, roll out dough to a thickness of 1/8-inch. Cut dough into five-inch diameter circles. Immediately peel, lift and flip dough circles, making sure they don’t stick. Yield should be eight pie shells.
- In small sauce pan, combine soaking sauce ingredients (white vinegar, cola, ketchup, brown sugar, Worcestershire, molasses, paprika, salt, black pepper, hot pepper sauce). Bring sauce to a light boil; reduce heat and simmer for 20 minutes. Remove sauce from heat and set aside.