*this post is sponsored by H-E-B.
I discovered a new product this week...the Texas Pie Company Orignal Dough Puck. It's a wonderful little gem of a pie crust located in the freezer section. Oh, by the way, it's made right here in the Lone Star State.
There are SO many things you can do with a pie crust, other than make pie (which is never a bad thing, obviously). I'm going to share 4 of them with you today.
1. Pie Dough-Nuts
These go over like gangbusters in my house. Roll the dough to 1/8", cut with a cookie cutter (I used the end of a piping tip for the centers, and fry in a bit of oil. (I use vegetable oil, flipping the doughnuts once during cooking until lightly golden.) One Dough Puck makes 8-12 pie dough-nuts with some re-rolling.
(The dough cooks up a bit on the oval side. That's ok.)
Once the dough bits are cooked and patted with a paper towel, you'll douse them with a good bit of glaze and sprinkles.
Glaze:
1 1/2 cups powdered sugar
2 tablespoon milk
1 teaspoon corn syrup
pink gel paste food coloring
Mix well with a fork. Pour over the doughnuts and quickly scatter sprinkles over the top as the glaze will set quickly.
2. Cheese and Jam Breakfast Squares
Oh my. This combination is pure heaven. The inspiration comes from a little creamery in California where they serve cheese and jam sandwiches on a soft roll.
These are even better because A. they're on pie crust, and B. the cheese and jam come from Texas. ♥
Roll the dough to 1/4" thick. Cut with a 3.5" square cookie cutter (or cut with a knife). Use only one rolling of the dough for this one as they tend to shrink and poof with re-rolling.
Prick the dough squares with a fork, leaving a thin edge. Bake at 350 for 15-18 minutes, or until lightly golden. Remove to a wire rack to cool.
Once cooled, spread with Lone Star goat cheese and Prairie Farms Blackberry Jam. I call these breakfast squares, but they're also perfect for lunch or a snack.
3. Empanadas
Basically, you can cut out pie dough, fill it with anything your heart desires, and bake it until golden brown. It'll be delicious.
These are chicken, bean, and cheese empanadas...served with Mark's Good Stuff Lone Star Restaurant Salsa. You guessed it, made in Texas.
Roll the dough to 1/16" thickness. Cut with a 3.5" circle cookie cutter. You should get 6 rounds from one roll of the dough. Place 3 of the circles on a parchment-lined cookie sheet. Pile rotisserie chicken, black beans, and cheddar in the center of each round. Sprinkle with salt, Mexican oregano, and chile powder.
Whisk 1 egg with 1 teaspoon of water with a fork. Brush this around the edge of each circle.
Cut a small star from the remaining 3 rounds. Place the round part over the filled side. Place the cut-out star on top. Use a fork to seal the sides, then brush the top with the egg wash.
(Instead of the star cut-outs, cut a few vent holes in the top crust.)
Bake for 20 minutes at 400 degrees until golden brown. Serve with Texas salsa.
4. Cinnamon Sugar Chips with Chocolate Sauce
Pie dough brushed with butter and covered in cinnamon sugar? What's not to love?
You'll want two Dough Pucks to make a batch of these for sharing. Roll the dough to 1/16" thickness. Re-rolling is fine here. Cut into shapes using a cookie cutter. Brush with melted butter.
Bake on a parchment-lined cookie sheet at 400 degrees for 9-12 minutes, depending on the size of the shape. The edges will be golden brown.
While the chips are baking, combine 1/2 cup sugar with 2 tablespoons cinnamon in a pie plate. Stir to combine.
Once the chips come out of the oven, toss a few at a time in the cinnamon sugar mixture. Remove to a wire rack to cool.
Serve as is, or heat some chocolate sauce for dipping.
Grab yourself a little Texas Pie Company Original Dough Puck and get creating! Also, be sure to crank up the Dixie Chicks and Lyle Lovett while you work.
PS: the cute bluebonnet bowl, platter, and Texas cutting board are all available at H-E-B.
Yay, Texas (and TexFest)!