Print Recipe

Pulled Pork and Cranberry Hand Pies in Sweet Cornbread Crust

Servings: 12 pies



Make the filling:

  • Combine ingredients in a crock pot and cook for 8-10 hours, until pork is tender and cooked thoroughly.
  • Shred the pork using two forks, mashing and combining the cranberries and onion as you go.
  • Strain the pulled pork and cranberry mixture, reserving the juice to use in soup or sauce if you'd like.

Make the crust:

  • In a large bowl, combine the dry ingredients and whisk.
  • Use a pastry tool to cut in the chopped butter.
  • Add the egg and use a wooden spoon to mix until smooth and sticky.

Prepare the handpies:

  • Preheat the oven to 350* and line a large baking sheet with parchment paper.
  • Divide the dough into halves, then divide each half into halves once more, then divide those halves into thirds, so you end up with 12 small balls of dough.
  • Place each ball of dough, one at a time, in between two pieces of parchment paper, and gently roll out to about 1/8" thickness with a rolling pin.
  • Gently lift the dough round with a large, flat spatula and transfer it to the parchment-lined baking sheet.
  • Fill each round with about 1/4 cup of the pulled pork and cranberry filling, then carefully fold up the edges so that a little pocket is made around the filling. (You may have some filling left at the end.)
  • Bake for about 15 minutes, until crust is lightly golden. (You will likely need to bake in two batches, as my largest baking sheet was only big enough for 6 at a time.)
  • Allow to cool for a few minutes before serving hot.