Breakfast Baking with King Arthur Flour: Sausage, Apple, and Cheddar Pocket Pies

The other day I told you that I recently took a class at our new Sur La Table.  They partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.

I was so excited to have the chance to attend a backing class in conjunction with King Arthur Flour.  It was fabulous.  We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you the second item we made, Sausage, apple, and Cheddar Pocket Pies.  

When I saw this on the menu I was thinking "Seriously? what a strange combination of items.  Apples and Sausage?  I don't think I'm going to like this....."  But we made them and I was the first to try them.  I think others in the class were thinking the same thing a me as they all watched me take a bite.  O M G...you would not believe the flavor profile.  Totally savory, with a smoky, onion flavor.  Subtle cheese for some gooey texture and then barely a hint of sweetness from the apple.  Excellent!

These are perfect for lunch, snacks on the go, or even a light dinner with a salad. You can make them as suggested in a 6" circle, or make them with a 3" circle for appetizers or snacks.  Whatever you like, it's very versatile, but make them you must!

Enjoy!


My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake)




Sausage, Apple, and Cheddar Pocket Pies

source: adapted from King Arthur Flour

PREP     30 mins. to 40 mins.
BAKE     30 mins. to 35 mins.
TOTAL   1 hrs 30 mins. to 1 hrs 45 mins.
YIELD    8 pocket pies


Pastry
2 1/2 cups King Arthur Perfect Pastry Blend
1/2 teaspoon salt
1 cup (16 tablespoons) cold unsalted butter
1/4 to 1/2 cup ice water

Filling
10 ounces sausage meat, uncooked
1 cup peeled and diced Granny Smith apple
1 cup diced onion
1/2 cup (2 ounces) grated cheddar cheese
1/4 teaspoon ground black pepper

Directions
1) To make the pastry: Combine the flour, cheese powder, and salt.

2) Work in the butter until larger, pea-sized clumps form.

3) Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.

4) Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.

5) To make the filling: Stir together all the ingredients.

6) Preheat the oven to 400°F.

7) Roll out each disk on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.

8) Place a heaping 1/4 cup filling in the center of eight pastry circles.

9) Dampen the dough around the filling with water, and top with an unfilled circle.

10) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.

11) Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.

12) Remove the pies from the oven, and serve warm. Refrigerate any leftovers.

Cheeseburger Soup

I love lazy Sundays don't you?

Two Sundays ago it was cloudy and sort of rainy.  We got up and took advantage of a dry spell in between showers and went to Coffee and Cars (a local car gathering) and then on to a quick turn in the new Farmer's Market at The Village (a great market!) to grab some items for dinner.  When we got home it was still morning...love that!  The rest of the day was ours to do whatever.  Or nothing.

Since the weather finally decided (for 1 day) to turn rainy I had my appetite set on soup that night.  So while I was lazing around doing laundry and watching the Smithsonian channel I started digging through my mom's old recipes and came across this soup.  She called it Cheeseburger Soup and I instantly remembered her making this from time to time growing up.  

It's more of a potato soup with some beef, veggies, and cheese added and boy it is comforting.  We both loved the creamy flavor and would certainly call this comfort food.  This can be made in about 45 minutes so it's a fairly quick soup.  

Since this recipe if probably from the 60's it does have processed cheese as an ingredient.  If you want to substitute that, please do.  I'm sure you will gain great results with shredded cheddar but may need to cook a little longer in order for it to melt well.

All in all this is just what the doctor ordered for a lazy, rainy Sunday!

Enjoy!





Cheeseburger Soup
serves 6 - 8

1/2 pound ground beef
1 small onion, chopped
3/4 c shredded carrots
2 stalks celery, diced
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 1/2 c low sodium chicken broth
4 c diced peeled potatoes (about 3 medium)
1/4 c flour

8 oz, Velveeta, cubed
1 1/2 c milk
3/4 tsp salt
1/4 tsp pepper
1/4 c sour cream

In a medium saucepan brown the ground beef.  Drain and set aside. In the same saucepan, add 1 T butter.  Add the onion, carrots, celery, basil and parsley and saute until tender, about 8-10 minutes. Add the broth, potatoes and beef.  Bring to a boil then reduce the heat and simmer for 12 minutes until potatoes are tender.  

In a small pan over medium heat add remaining 3 T butter and allow to melt.  Add flour and stir for about 3 minutes or until cooked through.  Add the roux to the soup. Bring soup to a boil and stir for 2 minutes to thicken.  Reduce heat to low. Add the cheese, milk, salt and pepper.  Continue to cook until melted.  Remove from heat and stir in sour cream. Serve.

Southwestern Avocado Salad

The other day MGG and I went up to Pt. Mugu in Camarillo to watch my very first air show.  

WOW!  What an amazing thing to experience.

The RUSH you get from seeing these planes speed across the sky.  We were lucky that this show had many different airplanes but the main attraction was the BLUE ANGELS.  I can't even describe what you feel when you see them fly in formation about 10 feet from each other....or coming at each other head on, or speed over your head unexpectedly.  They almost knocked me off my feet (literally)!! Needless to say I was blown away by the air show and can't wait to go again!  

After a long day I begged MGG to go to one of the local farmer's markets in Oxnard to pick up some fresh veggies for our late lunch/early dinner.  He didn't resist too much as he knew he was in for a great treat later on.  So off we went, "Mach 1" to the farmer's market.  Oxnard is one of the major hubs for farms in CA so it is filled with farm fresh foods. Today was all about Avocados, lettuce, corn, and carrots. We loaded up and headed home in anticipation of a great salad.

Loving the flavor of the southwest I decided to throw together this quick, yet delicious salad.  It's filling, but if you would like to add meat for additional protein I highly recommend some grilled chicken.  Yum! 

Try it.
You'll LOVE it!

The flavors are perfect together and the buttery fresh avocado just adds that extra special something. I've added two different dressings for you to choose from. They are both great with this salad.  

Enjoy!



Southwestern Avocado Salad

serves 4

1 head Red leaf lettuce, chopped
1 14 oz lower sodium can black beans, rinsed
1 large tomato, diced
1 cup of shredded carrots
2 ears of corn (1 1/2 cups fresh/frozen corn)
2 avocados, cubed
Lemon juice
Queso Fresco, crumbled
Ranch Salsa dressing (optional) (see below)
or
Southwest Vinaigrette (optional) (see below)

In a large bowl, add your lettuce, beans, tomato, and carrots. Wrap the 2 corn on the cobs in plastic wrap and microwave on high for 3 1/2 minutes.  Allow to cool before handling. Slice corn kernels off the cob.  Add corn to bowl.  Sprinkle avocado cubes with lemon juice to keep from browning. Add to the bowl.  Mix salad and transfer to a platter.  top with crumbled cheese and serve with your choice of salad dressing.


Ranch Salsa Dressing:  Mix 1/2 cup of bottled or homemade ranch dressing with 1/4 cup of zesty salsa.

Southwest Vinaigrette:  Mix 1/4 cup olive oil with 2 Tbls. lime juice, dash of hot sauce, and 2 Tbls of chopped cilantro.