Boudin Pastry Tarts
- Ingredients:7
- Servings:4
- Calories per serving:730
Boudin Pastry Tarts
- Ingredients:7
- Servings:4
- Calories per serving:730
Huya Craft Coffee's 2020 Neighborhood to Nation contest winner packs Cajun country faves -- local boudin sausage and cheese -- between layers of flaky Pillsbury™ Frozen Pie Dough Sheet. Topped with a flavor punch from pepper jelly and cracklins, it's easy to see why this new creation is well on its way to become a coffee shop staple.
Ingredient
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Sheet (10145) | ---Value Not Available | 1 each |
| Boudin or chorizo sausage, casings removed | 6 oz | ---Value Not Available |
| Pepper Jack cheese, shredded | 2 oz | 1/2 cup |
| Eggs, large | 4 oz | 2 each |
| Water | 1 oz | 3 Tbsp |
Finishing
| Ingredient | Weight | Measure |
|---|---|---|
| Pepper jelly | ---Value Not Available | 4 Tbsp |
| Pork cracklins | ---Value Not Available | 4 Tbsp |
Instructions
- Assembly
Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
Mix boudin and cheese; set aside.
Roll dough out to 10x14-inch rectangle. Cut dough into 4 (5x7-inch) rectangles. Fold rectangles in half with short ends meeting to make a top and bottom half for each pastry; unfold.
Place 2 oz of boudin mixture on bottom half of each dough rectangle leaving 1/2 inch on pastry edges.
Whisk together eggs and water to make egg wash.
Brush bottom edges of pastry with egg wash. Fold top half of dough over boudin. Press all sides with fork tines to seal. Prick tops of each pastry with fork 4 times.
Place on parchment-lined half sheet pan. Brush each with egg wash.
Bake as directed below until golden brown.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
350°F |
12-15 minutes |
Standard Oven |
400°F |
14-18 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
- Finishing
- Spread top of each with 1 Tbsp pepper jelly. Sprinkle each with 1 Tbsp pork cracklins. Serve hot or store in refrigerator. To reheat, bake at 350°F for about 5 minutes or until hot.
Recipe Tips
- Substitute pork breakfast sausage for boudin. Pork rinds or crisply cooked and crumbled bacon can be substituted for pork cracklins if desired.
Nutrition Facts
- Calories730
- Total Fat51g
- Protein19g
- Total Carbohydrate48g
- Sugars13g
Servings: 4
Serving Size: 1 tart
Amount Per Serving Calories : 730
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 51g | 79% |
| Saturated Fat | 29g | 147% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 8g | % Value Not Available |
| Polyunsaturated Fat | 2&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 150mg | 51% |
| Sodium | 920mg | 38% |
| Total Carbohydrate | 48g | 16% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 13g | % Value Not Available |
| Protein | 19g | % Value Not Available |
| Vitamin D | Value Not Available | 15% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 6% |
| Potassium | 280mg | 8% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 10% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 20% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 20% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 2% |
| Selenium | Value Not Available | 30% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 2,
- Fat 7,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 2oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice3
