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Breakfast Pies with Cheddar Cheese Crust

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Breakfast Pies with Cheddar Cheese Crust

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Breakfast Pies with Cheddar Cheese Crust Recipe Breakfast Pies with Cheddar Cheese Crust Recipe

A savory tart best for an on-the-go breakfast, or to experience for a unique breakfast or brunch.

At a look

Prep
Bake
Total
Yield
10 mini pies

Ingredients

  • three cups King Arthur Unbleached All-Purpose Flour
  • three/four cup Hi-maize Fiber (or exchange all-purpose flour)
  • half of cup Vermont cheese powder (or exchange finely floor Parmesan cheese)
  • three/four teaspoon salt
  • ¾ teaspoon paprika
  • 1/four teaspoon cayenne pepper or a touch of scorching sauce, non-compulsory
  • 1 half of cups (24 tablespoons) chilly butter, minimize into pats
  • 1 cup shredded sharp cheddar cheese
  • three/four cup ice water

Filling

  • three huge eggs
  • three tablespoons milk or part & part
  • half of teaspoon salt
  • 1/four teaspoon black pepper
  • 1 cup finely chopped inexperienced pepper (about 1 small pepper)
  • 0.33 cup diced onion
  • 1 tablespoon butter
  • 1 cup diced ham
  • 1/four teaspoon dried thyme
  • 1 cup shredded sharp cheddar cheese

Seal & glaze

  • 1 huge egg
  • 1 tablespoon chilly water

  • 12 three/four oz. King Arthur Unbleached All-Purpose Flour
  • three half of oz. Hi-maize Fiber (or exchange all-purpose flour)
  • 2 oz. Vermont cheese powder (or exchange finely floor Parmesan cheese)
  • three/four teaspoon salt
  • ¾ teaspoon paprika
  • 1/four teaspoon cayenne pepper or a touch of scorching sauce, non-compulsory
  • 12 oz. chilly butter, minimize into pats
  • four oz. shredded sharp cheddar cheese
  • 6 oz. ice water

Filling

  • three huge eggs
  • 1 half of oz. milk or part & part
  • half of teaspoon salt
  • 1/four teaspoon black pepper
  • four half of oz. finely chopped inexperienced pepper
  • 1 five/eight oz. diced onion
  • half of ounce butter
  • five oz. diced ham
  • 1/four teaspoon dried thyme
  • four oz. shredded sharp cheddar cheese

Seal & glaze

  • 1 huge egg
  • half of ounce chilly water

  • 361g King Arthur Unbleached All-Purpose Flour
  • 99g Hi-maize Fiber (or exchange all-purpose flour)
  • 57g Vermont cheese powder (or exchange finely floor Parmesan cheese)
  • three/four teaspoon salt
  • ¾ teaspoon paprika
  • 1/four teaspoon cayenne pepper or a touch of scorching sauce, non-compulsory
  • 340g chilly butter, minimize into pats
  • 113g shredded sharp cheddar cheese
  • 170g ice water

Filling

  • three huge eggs
  • 43g milk or part & part
  • half of teaspoon salt
  • 1/four teaspoon black pepper
  • 128g finely chopped inexperienced pepper
  • 46g diced onion
  • 14g butter
  • 142g diced ham
  • 1/four teaspoon dried thyme
  • 113g shredded sharp cheddar cheese

Seal & glaze

  • 1 huge egg
  • 14g chilly water

Instructions

  1. To make the crust: Combine the dry components. Work within the butter till the mix is erratically crumbly.
  2. Add the cheddar cheese and water, blending till the dough is cohesive; upload additional water, if vital, to make it come in combination.
  3. Divide the dough into five items, and pat every right into a disk. Wrap every disk and kick back for 30 mins or extra.
  4. To make the filling: Whisk in combination the eggs, milk, salt, and pepper; put aside.
  5. Sauté the peppers and onion within the tablespoon of butter till the onions are translucent. Add the ham and thyme, and sauté in brief till warmed thru.
  6. Add the egg combination and stir in combination over low till the eggs are softly set. Remove from the pan, and position within the fridge to chill.
  7. Preheat the oven to 400°F.
  8. Remove a disk of dough from the refrigerator. Roll it right into a 10 half of” X 6 half of” rectangle, and use a mini pie mildew to chop four rounds. The “tops” would be the rounds with an air vent minimize thru, the “bottoms” with out.
  9. Separate the tops and bottoms, stack between items of plastic wrap, and go back to the fridge. Repeat for last items of dough.
  10. Working with one backside and one most sensible crust at a time, use the mildew to fill every pie with 1/four cup filling and 1 half of tablespoons shredded cheddar cheese. Hints: mud the mildew with flour sooner than placing the ground crust on. Stretch the ground crust fairly over the threshold of the mildew. Brush crushed egg onto the rim of the highest piece sooner than sealing the pie.
  11. Place on a parchment-lined baking sheet and refrigerate whilst making the opposite nine pies.
  12. Brush the tops with crushed egg or milk and bake the pies for 18 to 22 mins, till golden. Remove from the oven, and serve heat.
  13. Yield: 10 mini pies.
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