These campfire pierogies are an easy, satisfying meal after a long day of hiking. Plan on making this recipe on the second or third day of camping. If you store the frozen pierogies in your cooler, they’ll be defrosted by then. Wait until you’re at camp to slice the onions and peppers to avoid an onion-scented cooler.
Gotta love nighttime photography…
Here’s how to make them at camp.
You only need four ingredients, plus salt and pepper.
Soften the sliced onion in butter.
Then add sliced green pepper and cook until tender.
And finally, add the defrosted pierogies. Cook until golden. Season with salt & pepper and devour.
This recipe works equally well over a camp stove.
- cutting board
- big spoon or spatula
- 1 tablespoon butter
- 1 onion
- 1 green pepper
- 12 frozen pierogies
- salt & pepper to taste
- Thinly slice pepper and onion.
- Melt one tablespoon of butter in skillet.
- Add onions and cook until softened.
- Add peppers and cook until softened.
- Add pierogies, cook until golden. Serve with salt and pepper.
On a chilly day, pie iron quesadillas make a great lunch. Tortillas work well in a pie iron, creating crispy pockets you can fill with a variety of ingredients.
In this recipe, I keep things traditional with beans, cheese and salsa. For more creative options, fill your tortillas with pizza toppings, canned pie filling or ham and cheese.
Spray the pie iron with cooking spray and then fill it with tortillas, refried beans and cheese.
Buy tortillas that are slightly larger than your pie iron. Once the pie iron is closed, tear off the edges of the tortilla to prevent burning.
Heat over the fire, turning for even cooking.
Pie Iron Quesadillas
Makes 6, Vegetarian
- cooking spray
- 12 flour or corn tortillas
- 16 oz can refried beans
- 12 ounces shredded sharp cheddar
- Spray pie iron with cooking spray and lay a tortilla over each side of the pie iron.
- Spread refried beans in the center of tortilla.
- Top refried beans with shredded cheese.
- Close pie iron and tear off the edges of the tortilla.
- Heat pie iron over fire, turning frequently, until the tortilla is toasted and the cheese is melted.
- Top with salsa and serve.
I love a hot breakfast after a chilly night sleeping in our tent. On our recent trip to the Smoky Mountains, we made pie iron breakfast sandwiches. They were sooo good.
These breakfast sandwiches are filled with egg, cheese and sausage. You don’t pre-cook the egg, so it kind of coats the bread and tastes a bit like french toast. Yum.
Even this guy stopped by to beg for one. Sorry Mr. Squirrel, we don’t give handouts.
This recipe is adapted from a recipe over at Pocket Change Gourmet. Her recipe didn’t quite fit in our Original 1960’s design Rome Pie Iron, so I made a few changes.
Start by melting butter in a pre-warmed pie iron.
Place two slices of bread in the pie iron and squish down the middle of both slices to make room for the fillings. Pour egg into one of the slices of bread, being careful to not overfill it (I forgot to snap a photo of this step).
Cover the egg with a slice of cheese and put a sausage in the other side of the pie iron.
Cook over a fire, turning every few minutes until the egg is set and the cheese is melted. Enjoy with a mug of hot coffee!
Pie Iron Breakfast Sandwiches
Makes 6, Vegetarian (or not)
- 12 slices sandwich bread
- 4 eggs
- 6 defrosted vegetarian sausages (or pre-cooked sausages)
- 6 slices sharp cheddar
- pie iron
- butter knife
- Preheat pie iron over fire.
- Meanwhile, lightly beat eggs.
- Coat inside of the pie iron with butter.
- Fill both sides of pie iron with bread. Squish down the middle of the bread to make room for the filling.
- Pour egg into the indentation in one of the slices of bread. Do not overfill. Top egg with cheese. Put sausage on other slice of bread.
- Close pie iron. Cook over fire, turning frequently, until the egg is set and the cheese is melted.