When we headed up to the Boundary Waters, we packed a few things along with us. First was a load of burrito fixings, and the second thing we always grab when we’ll be campfire cooking are cast iron sandwich presses, except we don’t use them for sandwiches anymore.
A few years back we did. We brought bread and butter and filled the pockets with meat and cheese that bubbled and oozed. But really, I can eat my sandwich cold. Hand pies are where my loyalties lie. Plus, they’re easy and satisfy that dessert craving even when you’re off in the woods or at a remote stretch of beach.
Fruit-Filled Hand Pies Over an Open Flame
1 package puff pastry, thawed
1 can or jar pie filling of choice
cast iron sandwich presses or foil
Cut the puff pastry into sheets large enough to double one side of your sandwich press. Spoon 3-4 tablespoons of pie filling into the center of the press. Fold the dough over and pinch to seal. Close the sandwich press or roll in foil.
Place press in the flame, usually starting on a lower heat and moving in to brown. Roast for 5 minutes. Flip and continue roasting for another 5 minutes until the puff pastry is golden brown throughout on both sides. Allow to rest 10 minutes or until filling is warm but not hot enough to burn. Sprinkle with powdered sugar and enjoy.