Lunch

We enjoy these while camping. They make a great mid-afternoon snack for the kids. Using your own ingredients can make the pocket pies a healthier alternative to store bought hot pockets.

1 Pie Crust – refrigerated or homemade
Beef Stew – canned or leftovers
Butter Flavored Spray Oil

Spray both halves of the pie iron with oil. Cut 2 pieces of pie crust to slighly larger than the iron. Place 1 piece into one iron. Spoon beef stew into pie shell. DO NOT over fill, the edges need to be clean. Top beef stew with last pie crust. Close and latch form a nice neat pocket pastery. Trim the excess pastry and cook until golden brown.

Don’t get burned. Let the pie stand for a few minutes. It is full of steam and hot bubbly goodness.

A beef stew pocket pie is very similar to the “Cornish Pasty” or “Meat Pie”, an original favorite by miners from Cornwall long ago and now enjoyed globally.

Dan M.
Kannapolis, NC

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