Courtesy Clarkson PotterHomemade Toaster Pastries
Basic Pie Crust recipe
Flour for the counter
1 large egg, beaten with 1 tablespoon of water
6 tablespoons filling of choice (below)
Optional: powdered sugar
sweet fillings: • jam: the classic • nutella: if you happen to have a jar around • cinnamon and sugar: mix 2 tablespoons cinnamon with 5 tablespoons sugar
savory fillings: • pesto and ricotta: a toaster pastry worthy of a cocktail party • tomato sauce and cheese: make your own pizza pockets • potato: combine leftover mashed potatoes with sautéed onions, sprinkle the top of the pastry with sesame seeds
Prepare the pie crust in two discs according to the recipe and refrigerate for at least 2 hours but up to 2 days. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Roll the first disc of pie pastry on a lightly floured surface into a 9-x12-inch rectangle, cutting with the sharp knife any errant edges. Cut the rectangle into six smaller rectangles. Gently separate the rectangles from the counter and lay them on the prepared baking sheet with at least 2 inches between them.
With a pastry brush, paint each rectangle with the beaten egg. You will have some egg mixture left—set it aside. Scoop 1 tablespoon of filling onto each rectangle in a thin line down the center. Roll out the second disc of pie pastry, repeating the steps to create six rectangles.
Lay the new batch of rectangles over the rectangles with filling and seal by pressing a fork around the perimeter of each rectangle. Using the pastry brush, paint the tops of each pastry with egg wash and poke several times with the fork. Bake for 20 to 25 minutes, or until golden. Cool on a wire rack for at least 20 minutes before dusting with powdered sugar or spreading with frosting.
Reprinted from the book The Homemade Pantry by Alana Chernila. Copyright © 2012 by Alana Chernila. Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc.