Smokey Pork and Bourbon Pie Recipe
Savour the unique flavours of smokey pork and Bourbon pie, enhanced with Smokey BBQ sauce, Bourbon, paprika, and black pepper for a delightful taste experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.eoibakery.com.au.
Cooking tools:
- Kitchen scale
- Pie dish
- Oral syringe
- Pot
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
Ingredients
- EOI Flex puff pastry or
- EOI puff pastry chopped in
- 1500g/ml Diced pork shoulder
- 500g/ml Water
- 200g/ml Smokey BBQ sauce
- 115g/ml Bourbon
- 12g/ml Liquid hickory smoke flavour
- 12g/ml Smoked paprika
- 10g/ml Garlic powder
- 10g/ml Onion powder
- 15g/ml Black pepper
- 10g/ml Salt
- 10g/ml Beef stock powder
- 130g/ml Cold water
- 65g/ml Col flo
- EOI Pie Bottom Pastry
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