Sloppy Joe Pocket Pies Mel Chencharick

Julian, PA

Need something quick to take for the kids to eat after

the game? They’ll love these yummy little pockets!

2 lbs. ground beef chuck 6 9-inch pie crusts

1 onion, chopped 1 c. shredded Cheddar cheese
16-oz. can Sloppy Joe sauce 1 egg yolk, lightly beaten
1-1/2 t. garlic powder

In a large skillet, brown beef and onion over medium-high heat; drain.
Stir in sauce and garlic powder. Reduce heat to low; simmer for
20 minutes. Remove from heat; cool slightly. Meanwhile, on a lightly
floured surface, unroll pie crusts. With a 5-inch round cutter, cut
5 circles from each crust, re-rolling dough as necessary. Spoon
2 tablespoons beef mixture into the center of each circle; top with
1-1/2 teaspoons cheese. Lightly brush edges of circles with egg yolk;
fold over to enclose filling. Crimp edges with a fork to seal. Place pies
on lightly greased baking sheets. Bake at 400 degrees for 20 minutes,
or until golden. Best if served immediately. Makes 2-1/2 dozen.

76