Pork Rillette Hand Pies Recipe

Brown meat

Pat pork shoulder and belly pieces dry with paper towels and season lightly with 1/2 tsp kosher salt and the black pepper. In a heavy, ovenproof Dutch oven or saucepan, heat 1 tbsp neutral oil over medium-high heat. Add pork in a single layer (work in two batches if needed) and brown on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.

Sauté aromatics

Lower heat to medium, add 1 tbsp unsalted butter to the pot. Add the chopped shallot and smashed garlic and cook until softened and fragrant, about 2–3 minutes, stirring so garlic does not burn.

Deglaze and simmer

Return browned pork to the pot. Pour in 1 cup dry white wine and use a wooden spoon to scrape up browned bits from the bottom. Add 1 cup stock, thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, then cover and either simmer gently on low on the stove or place the covered pot in a 300°F (150°C) oven. Cook until the meat is very tender and falling apart, about 2 to 2.25 hours. Check once midway and add a few tablespoons of water or stock if liquid evaporates too much.

Shred

Remove pot from heat. Discard thyme stems and bay leaf. Using two forks, pull the pork into shreds while it is still warm. If there is excess liquid, skim and reserve the cooking liquid (see finishing step).

Transfer shredded pork to a bowl. Add 2 tbsp cold cubed butter and 2 tbsp cold pork fat or softened extra butter if using. Gently work the butter/fat into the shredded meat with a fork or your fingers until the mixture is cohesive but still has some texture — you want a spreadable, slightly chunky consistency. If the rillette seems dry, add 1–2 tbsp reserved cooking liquid. Stir in 1 tsp apple cider vinegar or lemon juice to brighten, then taste and adjust seasoning with up to 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Chill the rillette in the refrigerator for at least 1 hour to firm up (can be made up to 2 days ahead).

Make dough

In a large bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt. Add 6 tbsp cold unsalted butter cubes and 1 tbsp cold shortening (if using). Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Sprinkle 6 tbsp ice water over the mixture, a tablespoon at a time, and gently mix until the dough just comes together when pressed (do not overwork). Form into a disk, wrap in plastic, and chill at least 30 minutes.

Prepare filling and workspace

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Use a 4.5-inch round cutter (or small bowl) to cut out circles. Re-roll scraps as needed to make 12 rounds. Keep rounds chilled while you assemble.

Fill and seal

Spoon about 1.5 to 2 tablespoons of chilled pork rillette onto the center of each dough round, leaving a 1/2-inch border. Brush the border with a little beaten egg wash (1 egg beaten with 1 tbsp milk). Fold the dough over the filling to form a half-moon and gently press the edges to seal. Crimp edges with a fork to secure and tuck any excess. Transfer hand pies to the prepared baking sheet, spacing 1 inch apart.

Egg wash and bake

Brush each hand pie lightly with the egg wash. Sprinkle a small pinch of coarse sea salt or flaky salt on top of each. Using a small sharp knife, cut one small vent on top of each pie. Bake in the preheated 400°F (200°C) oven until golden brown and crisp, about 18–22 minutes, rotating the pan halfway through for even color.

Finish

Remove hand pies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Garnish with chopped fresh parsley or chives if desired. Serve warm or at room temperature. Leftover rillette hand pies can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven to crisp.