SCRAMBLED-EGG AND SAUSAGE POCKET PASTRIES
Everyone will love biting into the flaky whole-wheat crust of these homemade savory pop tarts. They're stuffed with scrambled eggs, sausage, and cheddar. See the step-by-step on how to make these pastries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h25m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Pulse both flours, sugar, and 2 teaspoons salt in a food processor to combine. Add butter and pulse just until small pieces remain. Add 6 tablespoons ice water and pulse until dough just starts to clump together. Add more water, 1 tablespoon at a time, if necessary.
- Turn dough out onto a clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
- On a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
- Meanwhile, whisk together 6 eggs, milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add sausage and cook, turning occasionally and breaking into small pieces with a wooden spoon, until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl. Remove all but 1 tablespoon fat from pan, reduce heat to medium, and add egg mixture. Cook, stirring, until eggs are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
- Preheat oven to 425 degrees with racks in upper and lower thirds. Transfer one rectangle of dough on parchment to a baking sheet. Arrange filling into nine 2 1/2-by-3 1/2-inch rectangles on dough (in a 3-by-3 grid), leaving a 1-inch border all around. Whisk remaining egg; brush borders between filling with egg wash. Top with remaining rectangle of dough. Using the sides of your hands, gently press dough to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
- Divide pockets between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
- Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.
EGG YOLK PASTRY
Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield Pastry for double-crust pie (9 inches).
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions., For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
Nutrition Facts : Calories 212 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EGG PASTRY
Make and share this Egg Pastry recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 single crusts
Number Of Ingredients 7
Steps:
- Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
- With the motor OFF, cut in the cold butter and margarine.
- Pulse until the fats are in about 1/4 inch pieces.
- Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
- Start your processor and feed water in a slow stream through the tube.
- Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine.
- The dough does not have to form a ball but it should be soft and silken.
- Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
Nutrition Facts : Calories 1419.2, Fat 95.5, SaturatedFat 38.1, Cholesterol 227.8, Sodium 1769, Carbohydrate 120.4, Fiber 4.2, Sugar 0.8, Protein 20.3
EGG PASTRY
Make and share this Egg Pastry recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 25m
Yield 1 pie crust
Number Of Ingredients 6
Steps:
- Sift flour and salt into a mixing bowl. Using a pastry cutter, cut in shortening until until particles are the size of small peas.
- In another bowl, combine egg, water and lemon juice. Sprinkle over dry ingredients tossing and stirring with a fork until mixture is moist enough to hold together.
- Divide in half; shape into 2 flat balls.
- Roll.
- Makes 1 8 or 9 inch 2-crust pie.
Nutrition Facts : Calories 2193.3, Fat 144, SaturatedFat 36.1, Cholesterol 211.5, Sodium 2401.2, Carbohydrate 192, Fiber 6.8, Sugar 1.3, Protein 32.1
SCOTCH EGG PASTIES
Two picnic favourites in one - try them with piccalilli or brown sauce for an extra kick
Provided by Jane Hornby
Categories Lunch, Starter
Time 1h10m
Number Of Ingredients 6
Steps:
- Bring a pan of water to the boil and lower in 8 of the eggs. Bring back to the boil and simmer for 6 mins. Drain, then cool under cold water. Peel carefully as the yolks will still be quite soft. Meanwhile, mix the sausagemeat and onions together using your hands.
- Roll out a block of pastry until large enough to cut 3 x 18cm circles (this is about the size of a large cereal bowl or a side plate). Re-roll the trimmings; you should get 4 circles from each block. Have 2 baking sheets ready, dusted with a little flour.
- Using slightly wet hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Slightly wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, grind over a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
- Beat the final egg and brush over the pasties. Chill for 30 mins. Heat oven to 220C/200C fan/gas 7. Bake the pasties, one tray at a time, for 25 mins until golden. Bake them on the morning of the picnic and take them along warm, or bake them the day before, allow to cool, chill in the fridge, then pack up for your picnic with your sauce of choice.
Nutrition Facts : Calories 795 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.19 milligram of sodium
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