Smileypies filled with pulled pork

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For the pulled pork
2 kg Pork shoulder (boneless)
2 EL Sweet paprika powder
2 EL Cayenne pepper
100 g brown sugar
2 EL Sea salt
pepper
4 EL medium hot mustard
cling film
For the BBQ peach sauce
2 Onions
2 Garlic cloves
2 EL Oil
1 jar (s) (850 ml) peaches
150 g Tomato ketchup
3 EL Worcester sauce
100 g brown sugar
2 tbsp Sweet paprika powder
1 tbsp Cayenne pepper
50 ml Apple cider vinegar
Salt
Sugar
For the pie dough
fat
400 g flour
200 g softened butter
2 Eggs + 1 egg yolk (size M)
1 EL light balsamic vinegar
1 EL Curry powder
Salt
flour
1 EL Milk
Balsamic cream
1 Muffin baking tray (12 wells)

50 minutes

simple

1.: For the pulled pork, wash the meat the day before and pat dry with kitchen paper. Mix the paprika powder, cayenne pepper, brown sugar, sea salt and a pinch of pepper in a bowl. Massage the mustard into the meat with your hands.
2.: Rub the spice mix in vigorously. Wrap the meat in foil and refrigerate overnight.
3.: Preheat the oven the next day (electric stove: 150 ° C / convection: 100 ° C / gas: see manufacturer). Unwrap the meat, place it on the oven's drip pan and slide it onto the middle oven rail. Cook the meat in the hot oven for about 6 hours.
4.: For the BBQ peach sauce, peel the onions and garlic cloves and cut into large pieces. Heat 2 tablespoons of oil in a saucepan. Sauté the onions and garlic in it for about 2 minutes. Then add the peaches and their juice and bring to the boil.
5.: Stir in ketchup, Worcester sauce, brown sugar, paprika powder, cayenne pepper and apple cider vinegar, simmer for about 10 minutes. Take off the stove. Puree the sauce with the hand blender. Season to taste with salt, cayenne pepper and sugar.
6.: During the cooking time, brush the meat 2–3 times all around with BBQ sauce.
7.: Grease the hollows of the muffin tin for the pie dough. Put the flour, butter, 2 eggs, 3 tablespoons of cold water, balsamic vinegar, curry powder and a pinch of salt in a large mixing bowl. Knead into a smooth dough with the dough hook of the mixer.
8.: Wrap the dough in foil. Approx. Chill for 30 minutes. Whisk the egg yolks and 1 tablespoon milk with a fork. Refrigerate.
9.: Take the meat out of the oven. Heat up the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Tear the meat into small pieces using two forks. Mix half of the BBQ peach sauce with the meat.
10.: Fry the meat in the oven for about 10 minutes. Remove. Please leave the oven on. The pies are about to be baked!
11th: Pie parade! Knead the dough again until smooth with your hands. Then roll out 3-4 mm thin with a cake roll on a floured work surface. Cut a total of 12 circles (approx. 12 cm in diameter) out of the dough.
12.: Mum's trick: draw a template on a piece of baking paper with a compass, cut it out, place it on the dough and cut along the template with a kitchen knife. Press the dough circles into the hollows of the muffin tray so that the dough protrudes slightly.
13.: Knead the leftover dough again, roll out and cut out another 12 smaller circles (approx. 10 cm in diameter). Fill the hollows with meat, spread 1–2 teaspoons of BBQ sauce on top. Brush the protruding edges of the dough with the egg milk.
14.: Place the smaller dough circles on top as a lid, press down gently. Brush the lid with the rest of the egg milk. Bake pies in the hot oven for about 15 minutes. Remove. Carefully remove the pies from the edge with a small kitchen knife.
15.: Possibly. use balsamic cream to paint small smileys on the lid. Finished! Tip: With the rest of the pulled pork and BBQ sauce, you can make cool burgers pretty quickly.