Boudin Pastry Pockets
| Serves | 4 |
|---|---|
| Ingredients | Sausage |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Huya Craft Coffee
Youngsville, La.
At Huya Craft Coffee in Youngsville, La., co-owners Kily LaGarde and David and Shayna Hines, submitted their version of a pop tart in the 2020 Neighborhood to Nation recipe contest and it was one of 20 winners. To save on labor, the recipe starts with frozen pie dough sheets. The filling is a combo of local boudin sausage and pepper jack cheese, but breakfast links or Italian sausage makes a fine substitute. The savory tart is finished with a glaze made with jarred pepper jelly. Huya Craft Coffee expanded the winning idea into several other pop tart variations, such as a sweet version filled with cookie butter and strawberry, as well as flavors including caramel apple, peanut butter & jelly and s’mores.
Ingredients
1 frozen pie dough sheet
6 oz. boudin or chorizo sausage, casings removed
2 oz. pepper jack cheese, shredded (1/2 cup)
2 eggs
3 tbsp. water
4 tbsp. pepper jelly
4 tbsp. pork cracklins
Steps
1. Thaw pie dough, covered, at room temperature 15 to 30 minutes until flexible or refrigerate overnight. | |||
In small bowl, mix boudin and cheese; set aside. | |||
2. Roll dough out to 10 by 14-inch rectangle. Cut dough into 4 (5 by 7-inch) rectangles. Fold rectangles in half with short ends meeting to make a top and bottom half for each pastry; unfold. | |||
3. Place one-fourth the boudin mixture on bottom half of each dough rectangle, leaving ½-inch margin on pastry edges. Whisk together eggs and water to make egg wash. | |||
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