TITLE: Tender Greens | Cookbook | Savory Pumpkin Pop Tart

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DESC: Pastry Dough Ingredients         8.5 oz all-purpose flour         1 Tbl + 2 tsp granulated sugar         1 tsp. salt         8 oz butter; cold and cubed         2 egg yolks         ¼ cup milk Directions Combine the sifted flour, sugar and salt in the bowl of an electric mixer Add butter to the dry ingredients  and add to the dry ingredients Using the paddle...
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Savory Pumpkin Pop Tart

Pastry Dough

Ingredients

        8.5 oz all-purpose flour

        1 Tbl + 2 tsp granulated sugar

        1 tsp. salt

        8 oz butter; cold and cubed

        2 egg yolks

        ¼ cup milk

Directions

  1. Combine the sifted flour, sugar and salt in the bowl of an electric mixer
  2. Add butter to the dry ingredients  and add to the dry ingredients
  3. Using the paddle attachment, carefully knead dough
  4. Large chunks of butter must remain!
  5. Mix together milk and egg yolks; add to the flour and butter mixture
  6. Process until dough barely comes together; dough should look “shaggy”
  7. Transfer onto your work surface; with your hand, press the dough together until it just comes together
  8. There should be visible streaks of butter all through the dough
  9. form into a disk and refrigerate for 4 hours before use

 

Pumpkin Filling

Ingredients

        1/2 lb pumpkin, such as Fairy Tale or Cinderella

        2 oz. pecans; coarsely chopped

        2 oz. butter

        1 TB brown sugar

        1 TB mascarpone cheese (optional)

        1/2 TB chopped sage

        pinch nutmeg

        salt & pepper to taste

Directions

  1. slice the pumpkin into ½ inch dice
  2. in a heavy bottom sauté pan, heat the butter until it starts to brown slightly
  3. add pumpkin pieces, brown sugar, salt and spices;  sauté until nicely browned and tender
  4. add chopped pecans and sage
  5. transfer to a bowl and cool completely
  6. mix in mascarpone cheese (if using)

Pop Tarts

Directions

  1. Divide dough in half
  2. Roll out to approx.  â…›” thickness
  3. Cut into desired size (i.e. 3” x 4” rectangles or use round cookie cutters)
  4. Place filling in the center of each tart, leaving enough space to crimp the sides
  5. Brush the edges with egg wash and place an equally big piece of pastry on top
  6. Crimp the edges with a fork and cut a small incision in the top to vent the steam while baking
  7. Bake at 350 F for about 12 minutes or until golden brown

 

Other possible fillings:

        Spinach & feta cheese

        Ham & Gruyère

        Sautéed mushrooms

        Cabbage & potatoes

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