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
Canned Biscuit, Crescent Roll dough or Pastry Crust
Apple Pie Filling – canned or homemade
Cinnamon
Brown Sugar
Raisins
Canola Oil – spray
Powdered Sugar (optional)
Spray each half of the pie irons with canola oil. Pat out a biscuit a little larger than the round pie iron. Place the flattened biscuit in the pie iron. Do this for both sides. Stretch the dough, so it is hanging over the edge. Sprinkle a little brown sugar and cinnamon on the dough of both irons. Add a few raisin to one of the pie ions, then top with pie filling and few more raisins. Clamp the pie iron halves together sealing the biscuit dough. Trim off any dough as needed. Cook till golden brown. Let is cool for a few minutes. Dust with powdered sugar. Be careful, the filling is HOT!
Pie Iron Apple Strudel
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