Ridgecrest® Pulled Pork Spider Pie
Ridgecrest® Pulled Pork Spider Pie
Directions
- In a saucepan over medium heat add butter to melt. Add onion and garlic and cook for 2-3 minutes.
- Place pulled pork in sauce pan and season with salt and pepper. Now add birria sauce and simmer for 8-10 minutes.
- In the saucepan add potatoes, green onion, green chili, poblano peppers, parsley, and corn. Fold in BBQ sauce and simmer for 7-8 minutes then remove from the heat.
- Take two of the puff pastry sheets and cut into strips for the spider legs.
- Using a French onion soup bowl or large ramekin ladle the pot pie mixture in.
- Sperate the eggs discarding the whites. Whisk the heavy cream and egg yolks. Using a pastry brush paint the edges of the baking dish. Place three strips per side for the spider legs then top with a square piece of dough. Press down with your fingers gently to secure to the baking dish.
- Brush the legs and top with the heavy cream and egg yolk mixture. This helps it brown. Place to olive circles on top edge for the eyes.
- Bake in pre-heated 450° oven for 15-20 minutes until puff pastry is browned.
Ingredients
- 6 ea Heritage Ovens® puff pastry squares, 5x5
- 4 ea Nature's Best Dairy® Egg(s)
- 1/4 cup Nature's Best Dairy® Cream, Heavy
- 8 ea Roma® whole ripe olives, sliced
- 1 lb Ridgecrest® pulled pork
- 1 cup West Creek® Whole Corn Kernels, thawed
- 2 ea Peak Fresh Produce® Poblano Peppers, roasted, peeled, seeded, medium dice
- 2 ea Peak Fresh Produce® Yukon gold potatoes, peeled, small diced and boiled
- 1/2 cup Contigo® diced green chilis, rinsed and drained
- 1/4 cup Peak Fresh Produce® Flat Leaf Parsley, minced
- 1 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1 ea Peak Fresh Produce® Onion(s), Yellow, medium dice
- 4 tbsp Nature's Best Dairy® Butter, Unsalted
- 1/4 tsp sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 2 cups Contigo® birria concentrate
- 1 cup West Creek® BBQ Sauce, Original
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
