Inspired by Rebecca Reilly’s pie crust… and missing toaster strudels (yea, I know – a one time,when I could eat gluten – guilty pleasure!), I created individual egg and ham pastries this morning. I topped them off with a lazy-man’s Hollandaise Sauce. (Truly… lazy.)
My crust recipe:
1 cup plus 2 tablespoons GF Flour Blend (that includes xanthan gum)
6 Tablespoons butter
1 – 2 Tablespoons warm water
1 – 2 teaspoons sugar
pinch of salt
1 1/2 teaspoons cider vinegar
scrambled eggs (2 or 3)
GF virgnia ham or bacon
tarragon, to taste
salt/pepper, to taste
asiago cheese, to taste
Lazy Man’s Hollandaise Sauce:
2 egg yolks
5 tablespoons butter, melted & warm
a splash of lemon juice
pinch of salt
dash of dried sweet bell pepper flakesEverything is relatively easy to put together. Make the dough by mixing all the ingredients together in a stand mixer. Add warm water last if dough is not sticking together. (Should be like a soft sugar cookie dough that sticks together.)
Roll out the dough into small circles (the size of regular sized corn tortillas or a tad larger). Lay a slice or two of the ham along the middle and top with scrambled eggs. Sprinkle with seasonings (salt, pepper, tarragon) and add cheese (sprinkle with grated asiago cheese). Wrap up – like a mini burrito! – carefully. I rolled my crusts out on to a silpat and just used the silpat to roll/wrap the edges over the top of the crust. Make sure you seal the package well. Continue until you have made 4 small packets of goodness.
Bake at 400F for 20 minutes or until golden brown.
To make the Lazy Man’s Hollandaise:
Beat together two egg yolks with salt/pepper and red pepper flakes. Add melted, warm butter and whiisk together until well blended. Serve over the top or on the side of the baked egg pastries.
Have extra crust? I did! I filled it with cream cheese and raspberry preserves. YUM! Next time, I’ll add a little drained cottage cheese to the mix to add a little more moisture than the cream cheese and preserves provided.