Impress your guests with an inventive take on barbecue.
Savory Pie Dough
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ½ cup cold vegetable shortening
- ½ cup ice water
- 1 teaspoon apple cider vinegar
Instructions
- In a large bowl, whisk together flour and salt. Using a pastry blender, cut in cold butter and shortening until mixture is crumbly.
- Slowly pour ½ cup ice water and vinegar into flour mixture. Using a fork, mix until a shaggy dough forms.
- Turn out dough onto a lightly floured surface, kneading 3 to 4 times until dough comes together, and shape into 2 disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Alabama Chicken BBQ Galettes
Makes 8
Ingredients
- 4 cups shredded rotisserie chicken
- White Barbecue Sauce (recipe follows)
- Pickled Red Onions (recipe follows)
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- Savory Pie Dough (recipe precedes)
- 1 large egg, lightly beaten
- 1 tablespoons water
- Garnish: fresh thyme, fresh oregano
White Barbecue Sauce
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 teaspoons water
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon hot sauce
Pickled Red Onions
- ½ medium red onion, thinly sliced
- ½ cup water
- ½ cup red wine vinegar
- 3 tablespoons sugar
- 2 teaspoons kosher salt
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, ½ cup White Barbecue Sauce, ⅓ cup Pickled Red Onions, thyme, oregano, salt, paprika, onion powder, and pepper.
- On a lightly floured surface, roll each disk of Savory Pie Dough into an ⅛-inch-thick round. Cut 8 (6-inch) rounds from dough, rerolling scraps once. Place rounds on prepared pan. Scoop about ½ cup chicken mixture into center of each round, leaving a 2-inch border. Fold edges of dough over chicken mixture, lightly pinching to seal edges of folds. Chill for 10 minutes.
- In a small bowl, whisk together egg and 1 tablespoon water. Using a pastry brush, lightly brush dough with egg wash.
- Bake until golden brown, 25 to 30 minutes. Let cool slightly on pan, about 5 minutes.
- Serve warm with remaining White Barbecue Sauce and Pickled Red Onions. Garnish with thyme and oregano, if desired.
White Barbecue Sauce
- In a small bowl, combine all ingredients. Refrigerate for at least 10 minutes before use.
Pickled Red Onions
- Place onion in a small heatproof bowl.
- In a small saucepan, combine ½ cup water, vinegar, sugar, and salt. Bring to a boil over medium heat-high heat until sugar is fully dissolved. Remove from heat and pour over onion.
- Let onion mixture cool to room temperature. Refrigerate for at least 1 hour before use.
Notes
KITCHEN TIP-If Alabama white sauce isn’t your favorite style, you can use whatever type of barbecue sauce you prefer for this recipe.