About this recipe
This recipe makes more filling than you have dough to fill, unless you make a double batch of dough. You can halve the filling recipe, but as long as you’re braising a pork shoulder, why not cook the full amount and freeze the extra for the future?
Preheat oven to 300º. Place pork cubes in large ovenproof pot, sprinkle brown sugar, salt, and spices over pork and stir to coat. Place pot in oven, covered, and cook for 3 hours, until pork is fork-tender.
Meanwhile, make crust: In medium bowl, whisk together flour, sage, and salt. Sprinkle butter cubes over flour mixture; use your fingers to work them in until mixture looks like cornmeal with some pea-sized bits of butter remaining. Stir in the cheese. Sprinkle 6 tablespoons ice water over mixture, stir with fork until dough begins to come together, adding additional tablespoon or two of water if needed. Turn dough out onto lightly floured surface, knead a few times, gather into a ball and divide into two portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
When meat is cooked, use two forks to shred the cubes right in the pot. Meanwhile, heat butter in skillet over medium heat. Add apples and onions, shallot; cook for several minutes until softened, add shredded pork (along with any accumulated fat) and stir to combine. Add cider, bring to simmer, and cook 5 minutes. Season with salt and pepper, and then remove from heat to cool completely (can be made ahead).
When ready to assemble pies, preheat oven to 350º. Roll out each disk of dough on a floured work surface into long rectangle about ¼ inch thick and 5 inches wide. Cut each rectangle into 5×5-inch squares. Spoon ¼ cup filling onto each square, then brush edges of squares with egg wash. Gently pull one side of square over the other to form rectangle. Press down on edges, then use tines of a fork to press and seal. Repeat with all squares.
Place all hand pies on parchment-lined baking sheet, brush tops of each pie with egg wash, then cut three slashes in top of each pie for venting. Bake 30-35 minutes, until golden brown. Serve warm or at room temperature.