Egg Pastry Recipes

PESTO EGG PUFF PASTRY SQUARES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

EGG PASTRY

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.

EGG PASTRY

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.

PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
• Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
• Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
• Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
• In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
• Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
• Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
• Serve with pepper and chives.
• Enjoy!