Thursday, October 23, 2014

Easy Mini Breakfast Pies

In my experience, a great cup of coffee is made even better by a delicious sweet treat. It's probably from breastfeeding, but I crave sweets like crazy these days. I wanted to make something quick and easy that was basically a glorified Pop Tart. My grocery store was out of puff pastry, so I picked up a box of refrigerated pie crusts. This is a super simple sweet treat you can make in about 20 minutes.

Mini Breakfast Pies
    serves 2
  • 7 ounce refrigerated Pie Crust, I used Pillsbury 
  • 2 tsp Cherry Jam, use a good brand
  • 1 tsp Eggbeaters
  • 1 tsp Milk
If you don't have Eggbeaters on hand, you can just brush these with milk or butter. Preheat oven to 375 Fahrenheit. Unroll the pie crust and use a pizza cutter or knife to cut off the excess so you are left with a rectangle. Cut in half vertically and horizontally so you have four even sections. Brush the egg wash over two of the pieces, place 1 tsp of jam in the center, then cover with the remaining crust. Use a fork or your fingers to crimp the sides to keep the jam from leaking out, then cut a slit or two on top to vent the steam. Brush the tops of the pies with the egg wash and then bake on a parchment lined baking sheet for 20 minutes. These should be golden brown and the jam will be bubbling. Let cool and enjoy with a strong cup of coffee in the morning!

If you dislike throwing out food scraps such as the leftover pieces of the pie crust, check out my Facebook page tomorrow 10/24. I'll be posting a recipe for those leftover scraps! 

Per serving: 319 calories, 18 grams of fat, 40 grams of carbs, 4 grams of sugar, and 3 grams of protein.

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