In a saucepan over medium heat add butter to melt. Add onion and garlic and cook for 2-3 minutes.
Place pulled pork in sauce pan and season with salt and pepper. Now add birria sauce and simmer for 8-10 minutes.
In the saucepan add potatoes, green onion, green chili, poblano peppers, parsley, and corn. Fold in BBQ sauce and simmer for 7-8 minutes then remove from the heat.
Take two of the puff pastry sheets and cut into strips for the spider legs.
Using a French onion soup bowl or large ramekin ladle the pot pie mixture in.
Sperate the eggs discarding the whites. Whisk the heavy cream and egg yolks. Using a pastry brush paint the edges of the baking dish. Place three strips per side for the spider legs then top with a square piece of dough. Press down with your fingers gently to secure to the baking dish.
Brush the legs and top with the heavy cream and egg yolk mixture. This helps it brown. Place to olive circles on top edge for the eyes.
Bake in pre-heated 450° oven for 15-20 minutes until puff pastry is browned.
Ingredients
6 ea Heritage Ovens® puff pastry squares, 5x5
4 ea Nature's Best Dairy® Egg(s)
1/4 cup Nature's Best Dairy® Cream, Heavy
8 ea Roma® whole ripe olives, sliced
1 lb Ridgecrest® pulled pork
1 cup West Creek® Whole Corn Kernels, thawed
2 ea Peak Fresh Produce® Poblano Peppers, roasted, peeled, seeded, medium dice
2 ea Peak Fresh Produce® Yukon gold potatoes, peeled, small diced and boiled
1/2 cup Contigo® diced green chilis, rinsed and drained
1/4 cup Peak Fresh Produce® Flat Leaf Parsley, minced
1 cup Peak Fresh Produce® Onion(s), Green, chopped
1 tbsp Peak Fresh Produce® Garlic, minced
1 ea Peak Fresh Produce® Onion(s), Yellow, medium dice
