Egg Pastry Recipes

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EGG PASTRY



Egg Pastry image

Make and share this Egg Pastry recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 2 single crusts

Number Of Ingredients 7

2 1/2 cups flour
3/4 teaspoon salt
1/2 cup very cold butter
1/2 cup very cold margarine
2 teaspoons lemon juice or 2 teaspoons white vinegar
1 egg
ice cold water

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.

Nutrition Facts : Calories 1419.2, Fat 95.5, SaturatedFat 38.1, Cholesterol 227.8, Sodium 1769, Carbohydrate 120.4, Fiber 4.2, Sugar 0.8, Protein 20.3

EGG PASTRY



Egg Pastry image

Make and share this Egg Pastry recipe from Food.com.

Provided by CoffeeMom

Categories     Dessert

Time 25m

Yield 1 pie crust

Number Of Ingredients 6

2 cups flour, sifted
1 teaspoon salt
2/3 cup shortening
1 egg, beaten
2 tablespoons cold water
2 teaspoons lemon juice

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.

Nutrition Facts : Calories 2193.3, Fat 144, SaturatedFat 36.1, Cholesterol 211.5, Sodium 2401.2, Carbohydrate 192, Fiber 6.8, Sugar 1.3, Protein 32.1

PUFF PASTRY WITH EGG AND BACON



Puff Pastry with Egg and Bacon image

Muffin cups are lined with puff pastry and filled with bacon and egg - a really easy and fun way to serve breakfast. I make it whenever there is a special brunch. It's best if you use more than 1 muffin pan so you can space out the puff pastry squares.

Provided by barbara

Categories     Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 7

2 teaspoons butter
1 sheet frozen puff pastry, thawed
2 teaspoons Dijon mustard
3 slices thin-sliced bacon
4 large eggs
salt and freshly ground black pepper to taste
2 teaspoons chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
  • Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
  • Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
  • Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
  • Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
  • Remove from oven, season with salt and pepper, and sprinkle with chives.

Nutrition Facts : Calories 524.9 calories, Carbohydrate 28.7 g, Cholesterol 205.4 mg, Fat 39.7 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 473.6 mg

VINEGAR AND EGG CRUST



Vinegar and Egg Crust image

This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.

Provided by Ron Schmaeman

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Yield 24

Number Of Ingredients 6

3 cups sifted all-purpose flour
1 ¼ cups shortening
½ teaspoon salt
1 egg
2 teaspoons distilled white vinegar
5 tablespoons ice water

Steps:

  • In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
  • Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
  • Roll out on lightly floured pastry cloth with cloth covered roller.
  • Brush the crust with milk and sprinkle with sugar before baking.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 11.9 g, Cholesterol 7.8 mg, Fat 11 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 0.1 g

EGG YOLK PASTRY



Egg Yolk Pastry image

Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.-Dolores Skrout, Summerhill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield Pastry for double-crust pie (9 inches).

Number Of Ingredients 7

2-1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup shortening
1 egg yolk, lightly beaten
5 to 6 tablespoons cold water

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.

Nutrition Facts : Calories 212 calories, Fat 13g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY



Puff Pastry Breakfast Cups Recipe by Tasty image

Here's what you need: puff pastry, water, eggs, egg wash, olive oil, orange bell pepper, red bell pepper, salt, pepper, bacon, shredded cheddar cheese, fresh chives

Provided by Katie Aubin

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

2 sheets puff pastry
¼ cup water
6 eggs
egg wash
1 tablespoon olive oil
1 orange bell pepper, diced
1 red bell pepper, diced
1 teaspoon salt
1 teaspoon pepper, divided
8 strips bacon, cooked and finely diced
1 cup shredded cheddar cheese
¼ cup fresh chives, finely chopped

Steps:

  • Preheat oven to 350°F (180°C).
  • Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
  • Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
  • Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
  • Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
  • In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
  • Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
  • Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
  • Serve with pepper and chives.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 43 grams, Fat 65 grams, Fiber 2 grams, Protein 37 grams, Sugar 3 grams

SCOTCH EGG PASTIES



Scotch egg pasties image

Two picnic favourites in one - try them with piccalilli or brown sauce for an extra kick

Provided by Jane Hornby

Categories     Lunch, Starter

Time 1h10m

Number Of Ingredients 6

9 medium eggs (it's important they're not large)
8 good-quality large pork sausages (from the meat counter if you can), meat squeezed out
6 spring onions , finely sliced
2 x 500g blocks frozen shortcrust pastry , defrosted
plain flour , for dusting
brown sauce or piccalilli, to serve

Steps:

  • Bring a pan of water to the boil and lower in 8 of the eggs. Bring back to the boil and simmer for 6 mins. Drain, then cool under cold water. Peel carefully as the yolks will still be quite soft. Meanwhile, mix the sausagemeat and onions together using your hands.
  • Roll out a block of pastry until large enough to cut 3 x 18cm circles (this is about the size of a large cereal bowl or a side plate). Re-roll the trimmings; you should get 4 circles from each block. Have 2 baking sheets ready, dusted with a little flour.
  • Using slightly wet hands, squash out an eighth of the sausage mix over each of the rounds of pastry, going almost right to the edges. Slightly wet the edges of the pastry. Sit a peeled egg in the middle of the sausage, grind over a little salt and pepper, then pull the sides up over the egg and seal. Crimp the edges and put onto the baking sheet.
  • Beat the final egg and brush over the pasties. Chill for 30 mins. Heat oven to 220C/200C fan/gas 7. Bake the pasties, one tray at a time, for 25 mins until golden. Bake them on the morning of the picnic and take them along warm, or bake them the day before, allow to cool, chill in the fridge, then pack up for your picnic with your sauce of choice.

Nutrition Facts : Calories 795 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 2.19 milligram of sodium

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