Our September flavor of the month is coming up this week! Maple Apple Pecan Pie Granola, a naturally sweetened granola with bits of dried apple and roasted pecan pieces, this one is sure to get you in the mood for pie season!
From Rutabaga: “You’ll need salt, butter, yellow spice, and flour for the dough. Beef, onions, peppers, and spices for the filling.”
Adventurer’s Snack-Sack: Makes 6-8
For the Dough: (This recipe calls for a stand mixer, but you can prepare it as you would any other pie dough.)
- 3 cups all purpose flour
- 1 1/4 tsp salt
- 1 cup butter flavored Crisco (or your favorite shortening)
- 3 eggs (or egg replacement – I used a plant based egg, 2 of these eggs will be used for brushing)
- 1/4 – 1/2 cup ice water (as needed)
- 1 small carrot, cut into spears
- Mix together your flour and salt.
- With your mixer running, add the crisco in small lumps.
- Add in 1 egg, and then add water as needed until the dough is soft and pulls off of the sides of your bowl.
- Wrap and allow to rest for at least an hour. (You can also do this the night before and refrigerate overnight.)
For the filling:
- 1 pound of ground beef (you could use any kind of ground meat or ground plant protein, but we wanted to stick with Rutabaga’s recipe)
- 1/2 cup yellow onion, small diced
- 1/2 cup bell pepper, small diced
- 3 cloves of garlic minced
- 1/2 cup chicken stock or water (as needed)
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp curry powder
- 1 tsp adobo (if you’re using the kind with salt, omit the 1 tsp salt)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- In a skillet over medium heat, brown the beef until almost all the pink is gone.
- Add in your onions, pepper, and spices.
- Continue cooking until the veggies are soft, and the beef is no longer pink.
- Use your water or chicken stock as needed to deglaze the pan – all those bits at the bottom are flavor!
- Once everything is nice and cooked down, allow it to cool to a handleable temperature. Onto the stuffing!
Now wrapping these can be a bit tricky, but once you get the hang of it, it’s less daunting. Remember – they don’t have to be perfect. Fed is best!
Preheat your oven to 350F.
- Divide your dough into 2 pieces for easy handling. Remember to flour your surface and rolling pin!
- Roll out to about 1/4″ thin, getting it as even as possible.
- Cut out your dough into squares, I used a bench scraper to cut out my squares, so they were about 5 1/2 or 6 inches on each side.
4. Place your dough with one corner pointing up, and place about 2 oz (1/4 cup or a few heaping tablespoons) of filling directly in the center.
5. Fold the bottom corner to the middle, and use your remaining egg to brush the sides.
6. Fold in each side, being sure to push on the edges gently to stick with the egg wash. It’ll start to look like a little envelope! Egg wash the top portion of the folded sides.
7. Fold down the top “flap”, and if desired, crimp very gently with a fork.
8. Lay a carrot spear across the center, and egg wash just above and below the carrot spear.
9. Using whatever pie dough scraps you may have left over from cutting the squares, shape a small rectangle and place it over the carrot spear, pushing the strip of dough into the egg washed spots.
10. Repeat these steps with your remaining dough squares, or until you run out of filling.
11. Place your snack-sacks on a lightly oiled sheet tray, and brush them with any remaining egg you may have.
12. Bake for 1 hour, or until crispy on the outside and hot through the middle. Remember to rotate your pan halfway through cooking time to promote even baking!
These were a hit, delicious and flaky and full of flavor! However, we suspect they would be even more delicious dipped in your favorite gravy or garlic butter sauce! Happy adventuring!