Thursday, December 13, 2012

Savory Breakfast Toast Pastries

Sometimes things just click. Need portable breakfast. Want flavor. Trust Pioneer Woman. I meant to make these like hot pockets until I realized the amazing resemblance they had to those breakfast toaster pastries that cost a fortune and never have enough filling.

I found the base filling recipe from Pioneer Woman (who does no wrong) and decided this had to be it. Of course, I never cook without "fixing" things, so I made some additions that I pretend made it healthier. It didn't all things considered *ahempuffpastrycough* However, these were still delicious.

I followed the directions on my pastry box - bake at 350F for 20-25 minutes or until golden brown. Seriously, bake yours until golden brown. I have an unnatural fear of baking puff pastry into briquettes, so I never cook them long enough and then lament it but refuse to fix it. Don't be me.

I bought one box of puff pastry and this made 6 rather large pastries. Think toaster pastry, but slightly larger and at least double the filling. It was easier for me to cut it that way, but feel free to make these any size or shape you want. You could even use a biscuit cutter which I considered, but dismissed since I wanted more filling than that could offer. Up to you.

She says add mustard. You add mustard. It DOES NOT taste the same without it. It actually reminded me of eating a honey mustard pretzel. You know, without the pretzel or the honey. I ate quite a bit before bothering to fill the pockets, but that worked out because I had easily double the filling I needed. Unless you just want some left for a side-dish, I suggest only making half a recipe which is what I've outlined below. Plus, this idea is great for making additions and substitutions.

Pioneer Breakfast Pastries
modified from this filling recipe


6 whole Hard-boiled Eggs, Peeled And Chopped
1 cups Grated Cheddar Cheese
1/2 cup  Mayonnaise
6 slices Bacon, Fried And Crumbled
up to 1/2 cup chopped vegetables
1 Tablespoon (heaping) Dijon Mustard
1/2 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
3 dashes Worcestershire Sauce

Additional Ingredients:
1 box puff pastry dough
1 egg or milk or water for sealing dough
Flour for your working surface


Preheat oven to 350F.

Dump filling ingredients into a bowl. Mix. Don't eat too much.

Divide or cut dough into whatever size you would like. Stuff as full as you can and still close them up. Use whatever liquid you have as a sealant and press the edges with a fork.

Bake on a sheet pan or in a dish for 20-30 minutes or until golden brown. Time will vary on the size and thickness of your pastries.


Saturday, December 1, 2012

Pasta with Mint, Thyme, and Rosemary Cream Sauce

I read a lot of other food blogs and I'm always interested in their stories. Some go on mad searches for the perfect souffle or have been pining over something their great-grandmother made in their childhood. My methods are pretty anti-climactic in the face of that. I either have something that needs to be used or I found a recipe that called to me whether I had the ingredients or not. Hence, pasta.

Formula = have pasta, found recipe, made dinner.

And lunch. Okay, I had it for breakfast a few times too. I cook once and eat until it's gone or I can't stand it anymore. I added rosemary to this sauce because I have it and love it. Otherwise, easy peasy. I, uh, used a lot of sauce. Sue me.

Chicken Pasta with Thyme-Mint Cream Sauce from the always tasty Simply Recipes.