Boudin Pastry Tarts
Co-owner Kylie LaGarde
Huya Craft Coffee
Its location in Louisiana inspired Huya Craft Coffee to create a savory pie packed with Cajun flavors. Boudin sausage and pepper jelly give it a local spin, but if boudin is not available, pork breakfast sausage or chorizo can be substituted. Pepper Jack cheese adds extra kick, making these individual tarts as suitable for brunch or lunch as they are for breakfast. Huya Craft Coffee’s recipe was a winner in the Neighborhood to Nation contest recognizing independent restaurants.
1 rectangular frozen pie dough sheet (10- by 12-in)
6 oz. boudin sausage
½ cup shredded pepper Jack cheese
2 large eggs
3 tbsp. water
4 tbsp. pepper jelly
4 tbsp. pork cracklins or crumbled, cooked bacon
1. Thaw pie dough, covered, at room temperature 15 to 30 minutes until flexible.
In small bowl, combine boudin and cheese; set aside.
2. Preheat oven to 400 F. Roll dough out to 10- by 14-inch rectangle. Cut dough into four 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 2 ounces of boudin mixture on bottom half of each dough rectangle, leaving ½-inch pastry margin on edges.
4. Whisk together eggs and water to make egg wash. Brush bottom edges of pastry
with egg wash. Fold top half of dough over boudin filling. Crimp all sides with fork tines to seal. Prick tops of each pastry with fork four times.
5. Place on parchment-lined half sheet pan. Brush each tart with egg wash. Bake 14 to 18 minutes until golden brown.
6. Spread top of each tart with 1 tablespoon pepper jelly and sprinkle each with 1 tablespoon pork cracklins. Serve hot.
Photo courtesy of General Mills Foodservice