Shrimp Egg Roll "Mountain Pies"

When my husband was a kid, he was active in the Boy Scouts. They would often go on camping trips, sometimes in the mountains. On these trips, they would sit around an open fire on chilly evenings cooking mini pies in metal pie irons. They always called them mountain pies. The pies can be filled with almost anything to cook for any meal and always come out great. Most times they used pressed plain bread on the outsides for the crusts. They filled them with sandwich fillings like ham and cheese or they made desserts using pie filling. Later in life, my husband became a scout leader and our son was in his troup. They also made mountain pies over an open fire and made wonderful memories together. These days, we have a fire pit in the middle of our patio. We have 2 pie irons, one round and one square. For this Pi Instructable, I decided to try making egg roll pies in them using a recipe I found for making egg roll wrappers from scratch. I wasn’t sure if it would work or not, but I thought it would be fun to give it a try. Here is how I did it.

Mat for a work surface

mixing bowl

rubber scraper

1 zip locking bag

5-inch round cutter

sharp knife

silicone baking sheet or parchment paper

electric mixer

pasta rolling attachment

2 cups all-purpose flour

1 teaspoon salt

1 egg yolk

1/2 cup cold water

1/2 cup cornstarch

Add 2 cups of flour and the salt to a mixing bowl. Blend well.

Make a well in the center of the flour.

Add the egg yolk. Stir to blend.

Slowly stir in the water, mixing well after each addition. When the dough starts to come together, mix using your hands.

Turn the dough onto your work surface. Knead and fold the dough over for 5 minutes using the heels of your hands. Kneading helps to form gluten and makes the dough smooth and elastic. The dough should be firm when you are done.

Place dough in a plastic bag. Allow to rest for 30 minutes.

Remove dough from the bag and place on work surface. Knead once again for 2 minutes. Divide it into 2 equal parts. Place one portion on the work surface and the other back in the plastic bag.

Place some cornstarch on the work surface. Roughly divide the dough into 2 portions. Roll each portion in the cornstarch. Repeat with the remaining dough ball, making 4 coated dough balls.

Turn the mixer on to speed one. Flatten one dough ball. Feed through the pasta roller. Fold over and roll 2 more times, forming a square shape a little larger than 5 inches across. Repeat steps with remaining dough.

Lay out the dough squares on a silicone mat or parchment paper. Use the round cutter to cut 4 (5 inch) circles. Dust both sides of the circles with cornstarch. Set aside while making the filling.

2 cups shredded cabbage

1/4 cup shredded carrot

1 tablespoon sesame oil

1/2 cup frozen cooked salad shrimp, thawed

1/4 cup soy sauce

1/4 cup honey

1/4 cup hoisin sauce

Cutting board

sharp knife

julienne peeler

mixing bowl

spoon

10-inch non stick skillet

Cooking spray

2 pie irons

Cut off a portion of the cabbage. Using a sharp knife, cut thin pieces of cabbage. I find this easier than shredding. Measure 2 cups and add to the mixing bowl.

Peel the carrot and cut off the top. Shred using a julienne peeler. Measure 1/4 cup.

Add the carrots to the cabbage.

Mix the cabbage and carrots.

Add sesame oil to the skillet over medium heat. Brush the oil over the bottom of the skillet.

Add the shredded cabbage and carrots to the skillet. Cook for 4 minutes, stirring occasionally, until the vegetables are tender but still crisp. Remove from heat. Add the shrimp; stir to blend.

In a small bowl, combine the soy sauce. honey hoisin sauce.

Measure 1/4 cup of the sauce and add to the filling in the skillet. Stir to blend.

Spray the insides of the pie irons with cooking spray. Press the 4 dough circles into the tops and bottoms of the pie irons. Spoon in the filling. Lock each pie iron shut.

Light the fire pit and turn the flame to medium heat.

Hold each pie iron over the fire. Turn it over several times. The cooking time will vary so you will have to open the iron several times to check both sides for doneness.

When the pies are golden brown on each side, they are done!

Allow to cool in the iron for about one minute then carefully place each on a serving plate.

Use a sharp knife to cut across the middle of each pie.

Serve the pies drizzled with more sauce. If you would like to make 4 pies, you can easily double the recipe. They are so very tasty, I am sure you will enjoy every bite!