Big Bad Breakfast by John Currence

Author:John Currence
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-09-12T16:00:00+00:00

FILLING

1½ tablespoons cornstarch

1 tablespoon water

1½ cups of your favorite jelly or jam

To make the pastry, in a mixing bowl, whisk together the egg yolks and cream. Cover and refrigerate for 15 minutes or so, until chilled. In a food processor, combine the flour, sugar, and salt and pulse several times to combine. Add the cold butter and lard and pulse several times again, just until a coarse meal forms. Drizzle in the cream mixture while pulsing, until the dough just begins to come together. (It will still be a little crumbly.)

Turn the dough out onto a floured surface, gather the dough, and shape it into a ball. Briefly knead the dough, pressing it out and folding it back over itself 4 or 6 times, until the dough just starts to look smooth. Divide into 3 equal balls and flatten into disks. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to 5 or 6 days.

To make the filling, in a small bowl, stir together the cornstarch and water with a fork. Warm the jelly in a small saucepan over low heat until it softens and liquefies. Pour the cornstarch mixture into the jelly and bring to a simmer, whisking constantly. Simmer for 30 seconds, then remove from the heat and pour into a glass container.

To assemble, preheat the oven to 350ºF.

Remove the dough from the refrigerator, unwrap the plastic, and allow to rest at room temperature for 5 minutes. Roll out the dough until it’s about ⅛ thick. With a paring knife, cut into 5 by 4-inch rectangles. You should have about 6 rectangles from each disk, with trimming left that can be rerolled once and made into a couple more rectangles.

On each of 10 pastry rectangles, spread 1½ tablespoons of jelly to cover all but the edges of the pastry. Place a second rectangle of pastry on top and seal the edges with the tines of a fork. Cut a few small slits in the top of the pastry. Bake for 12 to 14 minutes, or until the pastries are golden brown. Uncooked pastries can be wrapped in plastic and kept frozen for up to 4 months, then baked for 14 minutes at 350ºF.

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