Author Topic: Meat Pockets  (Read 6031 times)

Offline DeShawn

  • Administrator
  • Chef de Partie
  • *****
  • Posts: 177
  • The Dutch Oven Chef
    • Dutch Oven Chef Forums
Meat Pockets
« on: March 30, 2011, 09:09:28 pm »
  • 1 lb extra lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 small tomato, chopped
  • 1 small green bell pepper, chopped
  • 1 Tbsp Worcestershire sauce
  • 1/4 tsp ground thyme
  • 1/4 tsp ground cloves
  • 1/4 tsp savory
  • 1/4 cup seasoned bread crumbs
  • Salt and pepper to taste
  • 1 cup grated cheese (optional)
  • 1 (15-ounce) package of 2 Pillsbury refrigerated pie crusts

Preheat dutch oven over 20-25 coals bottom heat.  Add ground beef, onion, garlic, and bell pepper.  Cook until the beef is completely browned and onion and bell pepper begins to soften.  Add tomato and cook 5 more minutes.  Remove from heat, place in a separate bowl and add Worcestershire sauce, spices, bread crumbs, salt, and pepper. Mix well.

Wipe the dutch oven clean with a paper towel and then lightly grease the dutch oven.

Lay pie crusts flat and cut each in half.  Spread 1/4 of the meat mixture and 1/4 of the cheese (if using) on each pie crust half and fold over to form wedges that look like a quarter of a pie.  Seal the edges with a fork, make two slit vents, and place all 4 wedges in the dutch oven.  They should all fit perfectly in a 12-inch dutch oven.

Using 18-20 coals on the lid and 10-12 briquettes under the oven, bake for 30-45 minutes or until the tops of the meat pockets turn golden brown.

Optionally, the meat mixture can be prepared in a skillet while the coals are getting ready for use.