Pulled Pork and Broccoli Rabe Hand Pies


These large hand pies are perfect for pairing with a side of fresh greens. Pies can be assembled, covered, and refrigerated overnight before baking.

Pulled Pork and Broccoli Rabe Hand Pies
Serves: 5 servings
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 1 tablespoon sour cream
  • 2 teaspoons apple cider vinegar
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 tablespoons unsalted butter
  • 1 small red onion, sliced
  • ½ pound broccoli rabe, chopped
  • ¼ teaspoon garlic powder
  • ½ pound smoked pulled pork, chopped
  • Sour Cream Pastry Dough (recipe follows)
  • ½ cup shredded white Cheddar cheese
  • 1 egg white
  • 1 tablespoon whole milk
  • 4½ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1½ cups cold unsalted butter, cubed
  • 2 tablespoons fresh thyme leaves
  • 1 cup sour cream
  • 6 tablespoons whole milk
  • 3 egg yolks
  1. Preheat oven to 400°.
  2. In a small bowl, stir together mustard, honey, sour cream, vinegar, and ¼ teaspoon each salt and pepper until smooth. Cover and refrigerate.
  3. In a large cast-iron skillet, melt butter over medium heat. Add onion; cook until softened, about 10 minutes. Add broccoli rabe, garlic powder, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; cook, stirring constantly, for 1 minute. Stir in pork; remove from heat.
  4. Let Sour Cream Pastry Dough stand at room temperature for 10 minutes. On a lightly floured surface, roll dough into a 25×12-inch rectangle. Using a pizza cutter or pastry wheel, cut in half lengthwise. Make 5 (5-inch-wide) crosswise cuts to create 10 (6×5-inch) rectangles.
  5. Stir cheese into pork mixture. Divide mixture among 5 dough rectangles, leaving a ½-inch border on all sides. Place remaining dough rectangles over filling, lightly stretching to make edges meet. Crimp edges with a fork dipped in flour. Transfer pies to a cast-iron baking sheet or griddle. In a small bowl, whisk together egg white and milk; brush onto pies. Cut 3 slits in top of pies to release steam.
  6. Bake until crust is golden brown, 18 to 20 minutes. Let stand for 10 minutes. Serve with honey mustard sauce.
  1. In the work bowl of a food processor, pulse together flour and salt. Add butter and thyme, pulsing until butter pieces are pea-sized.
  2. In a small bowl, whisk together sour cream, milk, and egg yolks. Add mixture to food processor, and pulse until a dough ball begins to form.
  3. Turn out dough onto a lightly floured surface, and gently knead until dough comes together, about 6 times. Shape into a square, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 3 days.