Best Egg Pastry Recipes

FARM FRESH APPLE PAN PIE/W EGG YOLK PASTRY

Steps:

• 1. Pastry: Combine dry ingredients; cut in Crisco. Place egg yolks in measuringg cup and stir with fork until blended. Stir in enough very cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make soft dough. Roll out as usual. Makes pastry for three 9-inch 2-crust pies or one jelly roll pan (15x10-inch what I use) For this pie roll out 1/2 the pastry and line the jelly roll pan. Put in filling. Roll remaining pastry and place on top., sealing and crimping edges, Brush with milk, sprinkle with a little granulated sugar and cut a few vents here and there or prick with a fork. --- Filling: When cutting up the apple - cut them into a pan with cold water that has about 1 teaspoon of salt and stir to dissolve salt. This will keep the apples from turning brown and keep them crisp. Drain apples and place in a large bowl or put back into the previous pan. Sprinkle lemon juice on apples. Combine remaining dry ingredients and mix with the apples. Spread apples evenly in pastry lined pan. Dot with butter pats. Top with remaining crust. After crimping and venting top of crust, brush with milk and sprinkle on the sugar and a little cinnamon , if desired. Bake in a 400^ degree oven for 10 minutes. Then turn down the oven to 350^ and continue baking for 30-35 minutes or until apples become juicy. When cool: drizzle with: --- Icing: 1 cup powdered sugar and 2 Tablespoons of milk mixed well. Cut into squares to serve with whipped cream or ice cream if desired.. This is the best darn pie crust ever. Very old.
• 2. finished pie.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Steps:

• Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
• Add in onion or shallot; saute for about 3 minutes or until softened.
• Add in mushrooms; saute for about 6 minutes.
• Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
• Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
• In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
• Add to the skillet and scramble (leaving slightly undercooked).
• Spoon eggs over the sausage.
• Sprinkle with breadcrumbs (do not mix in).
• On a floured surface roll out pastry to a 9x9 inch square.
• Brush with melted butter.
• Place on top of the baking dish (butter-side down) and "crimp" edges.
• Brush the top of the pastry with more melted butter.
• Cut about 5 steam vents in top of pastry.
• Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

FRIED-EGG-AND-BACON PUFF PASTRY SQUARES

Steps:

• Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position.
• Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

EGG YOLK PASTRY

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.

CORNED BEEF HASH & EGG PASTRY SQUARES

Steps:

• Thaw puff pastry sheet at room temperature until workable but still cold, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Heat a large skillet over medium high heat. Add corned beef hash. Cook and stir, breaking down larger pieces, until fat is rendered and hash is beginning to crisp up, about 15 minutes. and spread out. Transfer to a paper towel lined plate.
• Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) square. Cut into 4 square (5 1/2 x 5 1/2-inch) pieces.
• Place squares on prepared baking sheet making sure they do not touch. Prick the center of each square several times with a fork. Bake in preheated oven 10 minutes. Pastry will have puffed in the middle. Gently press down the center of each pastry leaving a small puffed border around the edges.
• Divide corned beef among the pastry squares leaving a 1/2-inch border. Top with 1/4 cup of Swiss cheese. Arrange toppings to create a slight well in the center for the eggs.
• Carefully crack an egg into the center of each square. Sprinkle with salt and pepper.
• Bake until eggs are cooked to your preference, about 12 to 15 minutes.
• Serve topped with chopped green onions and a drizzle of sriracha sauce.

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.

BACON AND EGG PIE WITH PHYLLO PASTRY

Steps:

• In a large skillet, saute the bacon until tender crisp. Add 1 - 2 T water to scrape down the cooked on bits. Stir until the water is absorbed. Set aside.
• Stir in softened goat cheese into the onion. Set aside.
• Take one sheet of phyllo and place on the counter. Cover the remaining sheets with a clean dish cloth. Brush sheet with melted butter. Repeat with remaining sheets. (See note about presentation) Place in a pie dish and fold edges.
• Spread cheese mixture over phyllo. Whisk eggs with cream and Dijon mustard. Pour over cheese and bake for 20 minutes in a 375 oven.
• Remove pie from oven and sprinkle cut tomatoes, chopped bacon, chives, mushrooms (if using).
• Bake until eggs are set and phyllo is golden; about 30 - 35 minutes.
• Let stand for 10 minutes before serving.
• Note on Presentation: The sheets are rectangle -- the dish is round. You can either stagger the sheets so that they are not all lined up together or you can cut the sheets so that they are a bit more uniformed. If you left the sheets as is and place them in the pie, once the sheets are folded, the pie bunches up in one area and is sparce in another.
• Variation: Grilled veggies or wild mushrooms would be a nice addition. If using frozen mushrooms, thaw first before adding them to the pie.

EGG YOLK PASTRY

Steps:

• 1. Combine dry ingredients; cut in lard. Place egg yolks in measuring cup and stir with a fork until blended. Stir in enough cold water to make just a cupful. Sprinkle gradually over dry ingredients; toss with fork to make a soft dough. Roll out as usual. Makes pastry for three 9-inch 2- crust pies also.

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.

PASTRY EGG WASH

Steps:

• Wisk egg to almost froth.
• Wisk in Half & Half.
• Stir in Salt to dissolve.
• Set aside for 3 minutes or more. NOTE: Adding salt breaks down the proteins and thins the white. This makes it easier to apply. Waiting a few minutes or more allows the salt time to work its magic.
• Brush on risen Pastry Dough evenly. NOTE: If you don't have a pastry brush, you can use a folded paper towel -- just take care to spread the wash evenly with this "tool.".