Categories: pastry

Ingredients

• 1 batch pie crust ( enough for 2 9-inch pies)
• 1 egg, beaten with 1 Tbsp. water
• 6 Tbsp. filling such as jam, chocolate-hazelnut spread, chocolate, prepared pesto and ricotta cheese, scrambled eggs and crumbled sausage
• Sugar, or dried herbs and ground black pepper, optional

Directions

1. Heat oven to 375 degrees. Line a baking sheet with parchment paper.
2. For pop-tart style pastries;
3. Roll the first disc of pastry on a lightly floured surface into a 9 by 12 inch rectangle, trimming edges with a knife. Cut the rectangle into six smaller rectangles. Gently separate rectangles from counter and lay them on the prepared baking sheet, leaving at least 2 inches between tem.
4. With a pastry brush, “paint” each rectangle with beaten egg (you will have some egg left over, set it aside.)
5. Mount 1 Tbsp. of filling in a thin line down the center of each rectangle.
6. Roll out second disc of dough repeating steps to create 6 rectangles.
7. Lay a rectangle of pastry over each filling-topped pastry.
8. Alternately, roll dough as directed above, but cut into circles using a 2-inch biscuit cutter. Place a very small spoonful of filling in the center of half of the dough circle. Top each filled circle with a second circle of dough.
9. Press the edges with a the tines of a fork to seal. Brush tops with beaten egg and prick a few holes in the top of each pastry with a fork. Sprinkle tops with sugar if using sweet filling, or with dried herbs or coarse ground pepper for savory filling, if desired.
10. (Pastries can be frozen at this point on the baking sheet. Transfer frozen pastries to a freezer-safe container, separated by layers of parchment. Bake directly from freezer when ready to serve.)
11. Bake 20 to 25 minutes or until golden brown. Cool on wire rack for about 20 minutes.
12. Store tightly covered for up to 3 days, heat in toaster oven at 375 degrees for 5 minutes.

13. Note: if using salted butter, omit salt. For an easy chocolate filling, combine unsweetened cocoa powder, softened butter, and granulated sugar to taste to form a paste.

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