BBQ Hand Pies with Beer Cheese Dip

BBQ Hand Pies
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins


Create and enjoy less time in the kitchen and more time with your family and friends with CURLY’S BBQ that was cooked for hours, but is ready in minutes for you!


For Hand Pies
1 package of Curly’s Baby Back Pork Ribs
1/4 cup BBQ sauce
2 refrigerated pie crusts (or homemade), chilled
1 egg, beaten
BBQ dry rub, for garnish

For Beer Cheese Dip
4 oz. cream cheese, room temperature
1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
1/4 cup beer
1 tsp garlic powder
1/2 tsp sriracha
Salt and pepper, to taste
1 Tbsp fresh minced parsley, for garnish

How to Make

  1. Preheat oven to 375 degrees.
  2. Wrap ribs in foil, place on a baking sheet, and cook until warmed through, about 20 minutes. Remove from oven and let cool.
  3. Once cool enough to touch, pull pork from ribs and shred. Place in a medium bowl and toss in BBQ sauce. Set aside.
  4. On a lightly floured surface, roll one chilled dough into a 10-inch square. Cut into 3 equal rectangles (approximately 3.5×10-inches).
  5. Place 1/6 of the pork onto half of each rectangle, leaving a 1/2-inch border. Brush the edges with egg, fold the dough over the filling and seal the edges using a fork. Brush tops with egg wash, sprinkle with seasoning, and place onto a parchment lined baking sheet. Repeat with the remaining dough and filling. Set aside.
  6. In a medium bowl, beat cream cheese until smooth. Add all but 1/4 cup of shredded cheese, beer, garlic powder, and hot sauce and stir to combine. Season with salt and pepper to taste. Transfer to a baking dish and top with remaining cheese.
  7. Bake hand pies and cheese for 20 minutes until hand pies are golden brown and cheese it melted. Garnish with parsley and serve.