BBQ Pulled Pork Mac & Cheese Pie

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This BBQ pulled pork mac & cheese pie is a great way to use up leftover barbecue! There’s crisp pastry, creamy macaroni & tender, smoked meat…

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bbq pulled pork mac & cheese pie

This BBQ pulled pork macaroni cheese pie is possibly the best way to use up leftover barbecued meat ever. It’s insanely good!

Here, a crisp homemade pie crust is filled with smoked pulled pork, bbq sauce & a creamy, three cheese mac & cheese. It’s rich, smokey, super cheesy and surprisingly easy to make. And if you don’t have any pulled pork around, you could use brisket, chicken or even lamb instead!

Ingredient Notes

  • Pulled Pork – This pie is designed to use up leftover pulled pork! I like to use barbecue/smoked pulled pork but oven cooked or shop bought will work as well.
  • BBQ Sauce – Feel free to use any bbq sauce, to mix in with the pulled pork. I used my cherry cola whiskey bbq sauce.
  • Cheese – We’re using three cheeses in the mac & cheese. Red Leicester, cheddar & mozzarella. Other cheeses can be used but I find that these three give a great amount of flavour.
  • Macaroni – Also called elbow pasta. For two pies, you’ll need 150 grams of dried macaroni.
  • Pie Crust – Here we’re using my savoury pie crust recipe that has been scaled up to make enough for 2x 7″ pies. This makes enough pie for at least 4 generous portions.

Components Of This Pie

This recipe makes two 7″ pies, which yields four generous portions. Alternatively, you could make one larger pie or several smaller ones.

bbq pulled pork pie

Pie Crust

This homemade pie crust is super easy to make and is super crisp & flaky once baked! We’re making this with a mix of both butter & lard for extra flavour, as well as a couple of egg yolks for added richness.

How To Make The Pie Crust

  1. Place plain flour & salt into a mixing bowl then add in cold, diced butter & lard.
  2. Rub the fats into the flour by hand until the mix resembles breadcrumbs but with some larger chunks of fat still visible.
  3. Add egg yolks into the flour then mix in enough ice cold water to form a rough dough.
  4. Tip the pastry onto a clean work surface then knead lightly until smooth.
  5. Cut the pastry into quarters, cover in clingfilm then chill in the fridge for at least 2 hours before rolling out.

BBQ Pulled Pork

This pie is a great way to use up leftover pulled pork. I like to use leftovers from my smoked pulled pork recipe but feel free to use oven cooked pork or shop bought instead, the pies will be good either way! To make two sharing size pies, you’ll need 300 grams of leftover pork.

We’re mixing the pulled pork with barbecue sauce before adding it into our pies. I used my cherry cola bbq sauce but feel free to use whatever bbq sauce you like.

smoked pulled pork with bbq sauce

Mac & Cheese

An incredibly creamy macaroni cheese, that’s made with three types of cheese & a good hit of French’s mustard. This is made the classic way, with a roux based cheese sauce & macaroni cooked al dente. There’s some chicken stock in the sauce as well, for an extra meaty flavour!

The key here is making the cheese sauce thick enough & cooking the pasta properly. Then once the sauce & pasta is mixed together, the mac & cheese needs to cool completely before being used to fill the pies.

macaroni cheese in a pan

How To Assemble The Pies

  1. Rolling Out The Pastry – First, we roll pastry out into 2x 4-5mm thick discs, that are roughly 2″ larger than the pie tins.
  2. Lining The Tins – Next, we grease two 7″ pie tins with butter then line each with a disc of pastry. Make sure to leave any overhanging pastry untrimmed for the time being.
  3. Filling The Pies – To fill the pies, mix pulled pork & bbq sauce together, spoon into the bottom of each pie then top with the cold mac & cheese.
  4. Topping – Now, we roll out two more 4-5mm thick discs of pastry, that are big enough to completely cover the top of the pies, plus a bit extra. Next, brush a small amount of water around the edge of each pie then cover each with a disc of pastry, pressing down lightly on the edges to seal.
  5. Crimping – Crimp the edges of the pies with a fork then trim any excess pastry with a sharp knife, so that it’s level with the tin. Then cut a small cross in the top of each pie, to allow any steam to escape during baking.
  6. Chill – The pies now need to chill for at least an hour before baking or for up to a day or so. This chilling step is key as it prevents shrinkage & makes the pastry crisper once baked.
  7. Egg Wash – Before baking, we brush two light layers of egg wash over the pies. We’re using an egg mixed with milk & a pinch of salt, for a deep, golden finish.

The Best Way To Bake Pie

The key to crisp & flaky pastry, is cooking the pies straight from the fridge, on a hot tray in a well preheated oven. This gives our pies a crisp & golden crust & well cooked base – no soggy, undercooked pastry here!

In this recipe, we’re cooking our pies at 200°c/392°f for 40-45 minutes, until the pastry is golden brown & the filling is piping hot. A digital food probe (like a Thermapen) comes in handy here – the internal temperature should be at least 75°c/167°f.

Pie Making Tips & Tricks

  • Keep everything cold! Make sure to keep the fats & water as cold as possible. This prevents the fat from melting into the flour & is key to making the flakiest pie crusts!
  • Make The Pastry Pliable – To make rolling out the pastry easier, let it sit at room temperature for 20 minutes or so first. Rolling pastry straight from the fridge can cause it to crack & break.
  • Chill before baking. Pie crusts that are baked straight from the fridge are crisper & more flakier. I’d recommend chilling your assembled pies for at least an hour before baking.
  • Egg Wash – Brushing the pastry with egg wash gives the pies them a deep, golden finish once baked. I’d recommend applying 2 coats of egg wash, 20 minutes apart for the best finish.
  • Grease The Pie Dish – Greasing your pie dishes with butter helps gives the base & sides of the pies a crisp, golden finish.
  • Preheat A Baking Tray – This is an easy way to ensure that the bottom of our pies will be cooked fully. Simply put a large baking tray in the oven at the same time as you preheat it then cook the pies on the hot tray!
  • Leave To Sit – Letting your pies sit for 10-15 minutes once baked, makes it easier to remove them from their tins & means that the filling won’t leak out when you cut the pies into portions.

Equipment Used

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BBQ Pulled Pork Mac & Cheese Pie

This BBQ pulled pork mac & cheese pie is a great way to use up leftover barbecue! There's crisp pastry, creamy macaroni & tender, smoked meat
Prep Time1 hour
Cook Time25 minutes
Chilling Time3 hours
Total Time4 hours 25 minutes
Course: Dinner
Cuisine: American
Servings: 4 Portions
Author: Ben Racey

Equipment

  • 2 7" Pie Tins
  • Mixing Bowl
  • Saucepans
  • Colander
  • Cheese Grater
  • Baking Tray
  • Pastry Brush

Ingredients

Pie Crust

  • 500 g Plain Flour
  • ¾ tsp Table Salt
  • 215 g Unsalted Butter Chilled & Cut Into Small Pieces
  • 90 g Lard Chilled & Cut Into Small Pieces
  • Ice Cold Water

Mac & Cheese

  • 150 g Dried Macaroni
  • 25 g Unsalted Butter
  • 25 g Plain Flour
  • 300 g Whole Milk
  • 200 g Chicken Stock
  • 1 tsp French's Mustard
  • 60 g Red Leicester
  • 60 g Low Moisture Mozzarella
  • 50 g Mature Cheddar

Pulled Pork

  • 300 g Pulled Pork See Notes
  • 4 tbsp Barbecue Sauce

Egg Wash

  • 1 Egg
  • 1 tsp Whole Milk
  • A Pinch Of Table Salt

Instructions

Pie Crusts

  • Place the flour, salt, butter & lard into a large mixing bowl then rub together by hand until the mix resembles breadcrumbs but with some slightly larger chunks of fat still visible.
  • Add in the egg yolks then mix, adding in enough ice cold water* to make a rough dough. 
    *Start off by adding in 2 tbsp of cold water then add in more if necessary.
  • Tip the dough out onto a clean worksurface & knead gently until smooth (be careful not to overwork the pastry) then cut into quarters, flatten into discs & wrap in clingfilm. Refrigerate for at least 2 hours.

Mac & Cheese

  • Place a large saucepan of salted water over a high heat & bring to the boil. Once boiling, add in the macaroni then cook to al dente. This will take around 5 minutes.
  • Refresh the macaroni under cold water then drain in a colander. Coat the pasta in a small amount of olive oil then set aside.
    You can cook the macaroni in advance & store in the fridge until needed!
  • Next, grate the cheddar & red Leicester and cut the mozzarella into small pieces. Set aside for now.
  • Add the butter into another large saucepan then set over a medium heat & cook until melted. Stir the flour into the melted butter then cook out for a minute, stirring constantly.
  • Add in half the milk then whisk until smooth. Cook out until thick, whisking/stirring regularly. This will take 2-3 minutes over a medium heat.
  • Pour in the remaining milk & keep cooking until thickened again.
  • Now add in half the chicken stock & reduce the heat to medium-low. Continue cooking, stirring/whisking regularly until the sauce has thickened back up.
  • Pour in the rest of the stock then keep cooking until the flour has been cooked out & the sauce has thickened for a final time. It should be slightly thicker than double cream.
  • Add the mustard & all of the cheese into the sauce then stir to melt. Season with salt & pepper then take off the heat & stir in the macaroni.
  • Tip the mac & cheese into a baking tin, cover the surface with a piece of clingfilm or baking parchment (this stops a skin forming) then leave to cool completely.

Assembly

  • Take your pastry out of the fridge then leave to sit at room temperature for 20 minutes or so – this makes it more pliable & easier to roll out.
  • Take one of the pieces of pastry & roll out on a lightly floured surface into a circle that's 4-5 mm thick & roughly 2 inches wider than your pie tin.
  • Grease a pie tin with butter then carefully line with the rolled out pastry, leaving any overhanging pastry untrimmed for the time being. Repeat the rolling out process with another piece of pastry then use to line another greased pie tin.
  • Next, place the pulled pork into a mixing bowl with the barbecue sauce then mix together. Add half of the pork into the bottom of each pie then top with the cool mac & cheese.
  • Now, roll one of the remaining pieces of pastry out on a lightly floured surface, into a 4-5mm thick disc, that's big enough to completely cover the top of a pie (plus a bit extra).
  • Brush a small amount of water around the edge of the pie then lay the disc of pastry on top, pressing lightly around the edge, to seal. Crimp around the edge of the tin with a fork, trim off the overhanging pastry with a sharp knife then cut a small cross in the top of the pie.
  • Repeat this process with the remaining pastry & pie then chill both pies in the fridge until you're ready to cook them or for at least an hour.

Cooking

  • Preheat an oven to 200°c/180°c fan (392°f/356°f). Place a large baking tray in the oven at the same time.
  • In the meantime, whisk together the egg, milk & salt for the egg wash then brush a light layer on top of each pie. Return them to the fridge, whilst your oven heats up (for 20 minutes or so).
  • Brush another light layer of egg wash onto the pies then bake in the preheated oven, on the hot baking tray for 40-45 minutes, until the pastry is crisp & golden and the filling is piping hot. Lightly cover the pies with foil if they start to brown too much.
    The temperature of the filling should be at least 75°c/167°f. You can use a digital food probe to check this.
  • Once cooked, let the pies sit for 15 minutes then cut both in half & serve immediately.

Notes

1. To Cook In An Aga – Use the boiling plate to cook the macaroni & the simmering plate for the sauce. Bake the pies in the roasting oven, on the bottom set of runners. If they start to brown too much, slide a cold plain shelf a couple of runners above.
2. Pulled Pork – I used leftovers from making my smoked pulled pork recipe but feel free to use oven cooked or shop bought instead. You could also use another meat like chicken, instead.
3. BBQ Sauce – I used my cherry cola bbq sauce which works great with pork but any bbq sauce will work.
4. Pastry – For the best results, make sure to chill the pastry before rolling it out & before baking. If you don’t have any lard, feel free to replace it with extra butter.
5. Reheating – This pie is best served immediately but any leftovers can be stored in the fridge (for up to 2 days) & reheated. To reheat, either microwave or cook in the oven until piping hot.

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