Pastry Egg Wash Recipes

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PASTRY EGG WASH



Pastry Egg Wash image

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

Provided by postero

Categories     Very Low Carbs

Time 5m

Yield 1-2 Pastry Rings

Number Of Ingredients 3

1 egg
1 tablespoon half-and-half
1/8 teaspoon salt, scant

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.".

Nutrition Facts : Calories 91, Fat 6.5, SaturatedFat 2.6, Cholesterol 191.6, Sodium 367.8, Carbohydrate 1, Sugar 0.2, Protein 6.7

PESTO EGG PUFF PASTRY SQUARES



Pesto Egg Puff Pastry Squares image

Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 6 pies

Number Of Ingredients 9

1 tablespoon salted butter
7 large eggs
1 cup baby spinach
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
1 cup grated fontina cheese
One 17.3-ounce box frozen puff pastry, thawed
6 slices deli ham
2 tablespoons everything seasoning

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
  • Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
  • Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
  • Serve hot or cold and enjoy.

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