Popp Tarts Part 2

Ok, here we go with Part 2 of the Popp Tart Experience. A classic Pop Tart is filled with jam or chocolate, or some other sweet filling, but there are no rules that say you can’t place a savory filling of your choice inside this variation on a “Hand Pie”!
I used a slightly different recipe for this pastry than the one I used for the sweet filled Popp Tarts. For these I used a variation on a standard pie crust but I added an egg and used all butter for some extra flakiness.
To make the Dough mix together 2 cups (8 1/2 ounces) all-purpose flour and ½ teaspoon salt. Work in 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats, with your hands and fingers, a pastry cutter, or food processor until pea-sized lumps are formed, and the mixture holds together when you squeeze it. If you used a food processor this is the point where you want to dump the mess into a large mixing bowl. Whip together 1 large egg and 2 tablespoons (1 ounce) milk and stir them into the dough, mixing just until everything is together. Knead the dough lightly and refrigerate, wrapped in plastic for at least 2 hours. While the dough is resting make your filling.
I chose to fill these bad boys with a Bacon and Mushroom mixture. I cooked some bacon,

20131108-220723.jpgtossed in some shiitake mushrooms,

diced red onions and chopped fresh garlic,

20131108-221135.jpgcooked it for a few minutes until the mushrooms softened. Then I added some A-1 Steak Sauce, brown sugar, rice wine vinegar, whole butter,


20131108-221918.jpgsalt, pepper, and a splash of Madeira wine. I let this concoction come to a gentle boil and cooked it for 3-4 minutes until it slightly thickened. Take it off the heat and add some diced green onions and cilantro

20131108-222310.jpgand allow to cool completely. It should have the consistency of a thick jam, almost gelatin like.
Wake up your dough from its little beauty nap and roll it out into a rectangle, keeping the thickness of the dough to 1/8”. Cut the large rectangle into smaller rectangles making them twice as big as the serving size that you wish to end up with. Put a tablespoon or so, depending on the size of your Popp Tarts, on one end of the tart. Brush the edges of the dough with beaten egg, fold the dough over and crimp the edges shut with a fork to seal. Cut a small slit in the top of each tart to allow steam to escape during the baking process, otherwise your Popp Tarts will end up like a giant puffy pillow instead of a flat toaster style pastry. Place the Popp Tarts on a lightly greased or parchment paper lined baking tray.

20131108-222836.jpgRefrigerate the tarts for a short power nap of 30 minutes, allowing the dough to rest once again, while you preheat your oven to 350 degrees.
Remove the tarts from the fridge and bake them for 20-25 minutes until they are a light golden brown color.
Cool until they are easily handled and if so desired top with icing. I frosted these delights with a Baked Bean Cream Cheese Icing. That’s a symposium of flavors if I ever saw one.



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