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 slightly 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 pastry. 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. (My Grandson)
Kannapolis, NC

 

Beef Stew Pocket Pie

Beef Stew Pocket Pie

 

This recipe is for those that do not like to cook or those coming off the trail wanting something fast.

2 slices of Bread or 1 Hamburger Bun *
1 can – Chili with meat (beans are optional)
Onion – diced
Cheddar Cheese – shredded
Hot Sauce
Butter

* See Pie Iron Cooking Tips on how to toast a bun.

Butter 2 pieces of bread and place into each half of a square pie iron. Add a spoonful of chili to one side of the pie iron, top with onions and cheese. Close and latch.

Place mix between buttered bread and cook over low heat until hot and toasty.

Dan M.
Kannapolis, NC

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