Jen I recently scored a bunch of Pillsbury Pie Crusts for next to nothing. They are all expiring this week, so my challenge for this week was finding other ways to use them. My favorite pie crust alternative so far is making empanadas. This time I tried out a recipe on Pillsbury’s website for “Chicken Empanada Cones”. The issue I had was that the soup in the recipe is not available – I think they stopped making it. I substituted 1 tbsp. of canned diced jalapeños, 1 cup of black beans, and ¼ cup more of Classico Spicy Red Pepper sauce. Close enough. These were tasty, but I think a good empanada could be achieved without so much effort. If I made these again, I would skip the honey and raisins since I didn’t notice them in the final product, and probably double the jalapeños because it wasn’t spicy at all. My husband preferred a different batch of empanadas that I made a couple weeks ago – seasoned ground beef and a bit of cheese inside, and the outside is brushed with egg. Way easier too. Amy I thought about making hot pockets but I just saying "Hot pockets!" and not getting them made. So I grabbed my beloved copy of Farm Journal's Complete Pie Cookbook to find what I could find. Guess what? I found apple dumplings! I only had 2 apples but that's enough. I cranked up Bob Marley and got down to business. Apple Dumplings From Farm Journal's Complete Pie Cookbook It's the method of adding pastry jackets that's different- try it 2 cups sifted flour 1 tsp salt 2/3 cup shortening 1/3 cup cold water 6 medium apples 1 tsp cinnamon 1/4 tsp nutmeg 1 cup sugar 4 Tbsp butter or margarine 2 Tbsp lemon juice 1 cup hot water Combine flour and salt. Cut in shortening until about the size of small peas. Add cold water, a little at a time, mixing with fork until particles form a ball when pressed together. Roll out on a lightly floured board 1/8" thick. Cut in 6" circles. Peel and core apples; place 2" apart in a greased casserole or 13"x9"x2" pan. Combine cinnamon, nutmeg, and 1/2 cup sugar. Divide mixture and put in centers of apples. Dot with 2 Tbsp butter. Fit pastry circle over each apple, barely tucking it under. Prick pastry in several places. Bake in very hot oven (450°F) about 25 minutes. Reduce heat to 350°F. Remove from oven. Meanwhile, combine remaining 1/2 cup sugar, lemon juice and remaining 2 Tbsp butter; add hot water. Simmer 5 minutes. Pour over dumplings; return to oven at once and continue baking 15 minutes, or until apples are tender. Serve warm or cold with cream or vanilla ice cream. Makes 6 servings. I had one for lunch with a couple of wedges of cheese. Note: No chance of dumplings having a soggy undercrust. There's no pastry under the apple. Nikita Georgia Looks like Nikita and I had an extra busy week. Very thankful to Jen and Amy for keeping the Saturday Bites train moving along Until next week,
Jen. Amy, Nikita and Georgia
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