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Tasty Tuesday… Taco Pop Tarts + pinwheels

As I mentioned last week, Tasty Tuesday was one part of my last blog that I loved doing. I enjoy taking recipes that I find on the interwebs and tweaking it to fit my style. And that is just what I did with this week’s recipe. So here is my version of Taco Pop Tarts.

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I found this recipe for Taco Pop Tarts and had it pinned on my Pinterest board. While I liked the concept of Taco pop tarts I wasn’t totally sold on her version of tacos… time to Lori-ize!

Taco Pop Tarts                             350 degrees     cook time 15=20 min

ingredients:

  • 1lb ground turkey
  • pre-made pie dough (I used one package and only got 4 pies)
  • 1/2 an onion diced
  • paprika
  • cumin
  • chili powder
  • salsa
  • EVOO
  • salt
  • pepper
  • shredded cheddar cheese
  • 1 egg for an egg wash

preheat the oven to 350

I started by heating the skillet with EVOO and sauteing the onions, adding a pinch of salt to the onions, until they were translucent.IMG_20170716_164516

I then added the ground turkey and browned it.IMG_20170716_164529

I added the paprika, cumin and chili powder and mixed this in. (salt and pepper to taste)IMG_20170716_165202

When it was almost totally cooked, I added about 1/4 c. of salsa and let this cook in. I like adding a bit or salsa to my taco mix while it is cooking. it adds a bit of moisture as well as flavor. If I was just making tacos I would also add a splash of water at this point, but I didn’t want this mixture to have the extra moisture. IMG_20170716_165643

While the mixture was cooling I began working on the pie part of the pop tarts. I opened up the two crusts and cut the edges off to make them rectangular. then cut it so I could make 4 pies. Don’t throw away the edges… I’ll share at the bottom what to do with those!IMG_20170716_165812

When the mix was cool-ish I put the bottom pie crust into a pan layered with tin foil and sprayed with non-stick spray. I then added a layer of the taco mix making sure to not put any on the edges. Then topped that with cheddar cheese. IMG_20170716_170646

I added the second crust layer and sealed the edges. I just pushed them together. Don’t forget to leave some air vents so your pies don’t explode while cooking. Then brush them with an egg washIMG_20170716_171123

pop them into your preheated oven for 15-20 minutes. Or until golden brown.IMG_20170716_172941

Enjoy!IMG_20170716_173341

Now before I share my second recipe… here’s the review: The boys didn’t like the pop tart, now let me first say I think this was the first time either had even had pie crust. Richard and I ate our pop tart and 1/2 of another each. Richard felt that the dough was too thick and he would like it better if I’d rolled the dough out thinner. I was thinking I’d like it even better as a pot pie type dish. Put the filling in a ramekin and top with the pie crust. So it wasn’t a flop, but there is some work that needs to be done about the ratio of pie crust to filling.  I give it a B.

Nana’s Pinwheels

Growing up for every holiday my Nana would make pies. Ok here is a shocking thing about me… I don’t really love pie. I like pie. I’ll eat pie, but it’s not my favorite desert by a mile. Now what I do like is pinwheels. Nana always made them with the left over pie dough. I attempted to recreate these with the leftover dough from my pop tarts.

Nana’s pinwheels

ingredients:

  • pie dough
  • cinnamon
  • sugar
  • melted butter

Roll the dough out flat and thin. brush the top with melted butter. then sprinkle on cinnamon and sugar mixed together (I did NOT put enough cinnamon and sugar… add lots and lots more!)IMG_20170716_171838

roll the dough up like a jelly rollIMG_20170716_171910

cut into roundsIMG_20170716_172009

place on a lined and sprayed baking pan

bake for 15-20 min or until golden brownIMG_20170716_175451

enjoy!

review— ok I’m not as good as Nana at making these. Maybe it’s because I didn’t add enough cinnamon and sugar… no where near enough. I also think it maybe because it isn’t homemade dough. The dough was a bit tough like it was over worked. who knows, but I will make these again!

 

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