Hamburger Pie Pockets

National Pie Day is coming up soon and I can’t wait to celebrate with all kinds of pie…. sweet and savory! This recipe for Hamburger Pie Pockets is a kid-favorite in Eckert’s Cooking Classroom. Kids love the familiar flavors and the opportunity to make their own masterpiece. Hamburger, ketchup and corn makes a yummy filling for our flaky humble pie dough. If you can’t swing by Eckert’s to get our 6” round pie dough pieces, substitute homemade or regular-sized pie crust.

Eat well this winter,

Angie

Hamburger Pie Pockets

3/4 lb hamburger, browned
1/2 teaspoon salt
1/4 teaspoon granulated garlic
3 tablespoons ketchup
1/3 cup frozen corn, thawed & drained
1 egg
4 Eckert’s frozen humble pie crusts (5” pie crust circles)

Preheat oven to 400 degrees.  Brown hamburger and drain.  Stir in salt, granulated garlic, ketchup and corn.   Place 2 tablespoons of meat filling on circle.  Fold dough in half over top of the filling.  In a small bowl, whisk egg.  Brush edges of pie dough with egg. Crimp edge closed with fork to seal. Brush top of dough with egg wash.  Cut a couple of slits in top.  Bake 20 minutes.  Makes 4 hand pies.