Here at Lulubells HQ we thought we’d share our favourite campfire recipes with you lovely people, throughout the winter months we will be revealing our best camping dishes, which means by the time summer hits you will be full of inspiration and hopefully an entire repertoire of go-to yummy foods!
We really do love a good hearty pie and those cleaver chaps at Pieminister have only gone and done it again. First it was the moo blue, the best pie – fact! and now this, a delicious, super easy, one pot, pie in a mug! Oh and not just any mug, it has to be enamel for the traditional camping experience.
The filling can be made at the glampsite but the lids will need to be prepped at home, no doubt your fellow glampers will be suitably impressed when you rock up with pre-baked pastry lids they can just pop on top to finish the glamping pie.
This delicious campfire supper will warm you up on a cold night and keep you going until breakfast. We tried the recipe today and it was sooo tasty we thought we better had share with you…. Enjoy!
This recipe uses quick-cook sausage and beans, but you can use any filling you like…
6 enamel camping cups
150g puff pastry
1 free-range egg, lightly beaten, to glaze
2 tbsp olive oil
6 good quality herby pork sausages
1 red onion, finely chopped
400g can of plum tomatoes
400g can of cannellini beans, drained
a small bunch of sage, finely chopped
3 tbsp double cream or crème fraîche
3 tabs freshly grated parmesan cheese
sea salt and black pepper
First make your pie lids. This can be done at home up to two days before. Preheat the oven to 200°C/gas mark 6. Roll out the puff pastry on a lightly floured surface to about 5mm thick. Cut out 6 circles with a sharp knife, using an upside-down enamel cup as a template and re-rolling the pastry trimmings if necessary. Don’t worry about the pastry being a little bigger than the inside of your cup as it will shrink when it is cooked.
Place the rounds on the baking tray and brush with beaten egg. Transfer to the oven and bake for about 10 minutes, until the rounds are golden brown and have risen. Allow to cool and then place in a Tupperware container or even one of your enamel cups, covered in clingfilm.
For the filling, which can be made either at home or at the campsite, first heat the oil in a pan. Slit the skins of the sausages and peel them off. Crumble the meat into the oil and fry gently until lightly browned. Add the onion and the garlic and cook until soft and translucent. Then add the tomatoes and drained beans and cook gently, covered, for about 15 minutes. Add the sage and cook for a further 5 minutes until you have a thick sauce. Season to taste.
If you’re preparing the filling at home, take it off the heat and allow it to cool – the remaining ingredients will need to be added when you reheat the sauce at the campsite.
Once the filling is cooked (or reheated), add the cream and Parmesan and stir well. To serve, spoon the mixture into the cups, place the pre-baked lids on top and present to your jealous fellow glampers.