Beyond Pie: My Favorite Creative Ways to Use Pastry Dough
Pastry dough. The very words evoke images of golden-brown pies, flaky crusts, and comforting desserts. But pastry dough is so much more than just a vehicle for sweet fillings. It’s a versatile blank canvas, ready to be transformed into a myriad of savory and sweet creations. As an avid baker, I’ve spent years experimenting with different types of pastry dough, and I’m excited to share some of my favorite, slightly unconventional, ways to use it beyond the traditional pie. Get ready to unleash your inner pastry chef!
## Understanding Pastry Dough: A Quick Primer
Before we dive into specific recipes, let’s quickly review the basics of pastry dough. Understanding the fundamental principles will help you troubleshoot any issues and adapt recipes to your liking.
* **The Ingredients:** The core ingredients for most pastry doughs are flour, fat, water (or another liquid), and salt. Some recipes may include sugar, eggs, or vinegar, depending on the desired outcome.
* **Flour:** All-purpose flour is the most common choice, but pastry flour, with its lower protein content, can result in a more tender crust. Bread flour is generally avoided as its higher protein content will lead to a tougher, chewier texture.
* **Fat:** This is the key to flakiness. Cold butter, shortening, or lard are the most common choices. The fat coats the flour particles, preventing gluten development and creating layers of distinct dough that separate during baking, resulting in a flaky texture. Lard generally creates the most flaky crust, followed by butter, then shortening. Butter, however, contributes significant flavor that many prefer.
* **Water (or other liquid):** Water binds the flour and fat together. It’s crucial to use ice-cold water to prevent the fat from melting prematurely.
* **Salt:** Salt enhances the flavor of the dough and helps to control gluten development.
* **Sugar:** A small amount of sugar can add sweetness and help with browning.
* **Eggs:** Eggs can add richness, color, and structure to the dough. They are more commonly used in enriched pastry doughs.
* **Vinegar/Lemon Juice:** A touch of acid can help to tenderize the dough by inhibiting gluten development.
* **The Process:** The key to great pastry dough is to keep the ingredients cold and avoid overmixing. Overmixing develops gluten, resulting in a tough crust. There are several methods for making pastry dough, but the basic principle remains the same: cut the cold fat into the flour until it resembles coarse crumbs, then gradually add the cold liquid until the dough just comes together.
* **Types of Pastry Dough:**
* **Shortcrust Pastry (Pâte Brisée):** This is the most common type of pastry dough, used for pies, tarts, and quiches. It’s made with flour, butter (or shortening), water, and salt.
* **Puff Pastry (Pâte Feuilletée):** This is a laminated dough made by repeatedly folding butter into the dough, creating hundreds of layers. It’s used for croissants, palmiers, and other pastries.
* **Choux Pastry (Pâte à Choux):** This is a cooked dough made with butter, water, flour, and eggs. It’s used for eclairs, cream puffs, and gougères.
## My Favorite Ways to Use Pastry Dough (Beyond Pie!)
Now, let’s get to the fun part! Here are some of my favorite ways to use pastry dough, stepping outside the traditional pie pan.
### 1. Savory Hand Pies (Empanadas)
Forget boring sandwiches! Savory hand pies, or empanadas, are the perfect portable lunch, snack, or appetizer. They’re incredibly versatile – you can fill them with just about anything your heart desires. I love making a batch on Sunday and having them on hand throughout the week.
**Recipe: Spicy Beef Empanadas**
**Yields:** About 12 empanadas
**Prep time:** 45 minutes
**Cook time:** 25-30 minutes
**Ingredients:**
* **For the Dough:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 1/2 cup ice water
* **For the Filling:**
* 1 tablespoon olive oil
* 1 pound ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 jalapeno, seeded and minced (optional)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 cup beef broth
* 1/4 cup chopped cilantro
* Salt and pepper to taste
* **For the Egg Wash:**
* 1 egg, beaten
* 1 tablespoon milk
**Equipment:**
* Large mixing bowl
* Food processor (optional, but recommended)
* Rolling pin
* 4-inch round cookie cutter or bowl
* Baking sheet
* Parchment paper
**Instructions**
**Make the Dough:**
1. In a large mixing bowl, whisk together the flour and salt. If using a food processor, combine the flour and salt in the bowl of the processor.
2. Add the cold butter cubes to the flour mixture. Using your fingertips (or the pulse function on the food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to chill, preventing a tough crust.
**Make the Filling:**
1. While the dough is chilling, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
2. Drain off any excess grease.
3. Add the onion, garlic, bell pepper, and jalapeno (if using) to the skillet and cook until softened, about 5-7 minutes.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
5. Add the diced tomatoes and beef broth to the skillet. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the sauce has thickened slightly.
6. Stir in the cilantro and season with salt and pepper to taste. Let the filling cool completely before filling the empanadas. This prevents the dough from becoming soggy.
**Assemble and Bake the Empanadas:**
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the dough from the refrigerator and divide it in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Keep the other half refrigerated while you work.
3. Use a 4-inch round cookie cutter or bowl to cut out circles of dough. Gather the scraps, reroll, and cut out more circles until all the dough is used.
4. Place about 2 tablespoons of the cooled filling in the center of each dough circle.
5. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas. Alternatively, you can use your fingers to create a decorative edge.
6. Place the empanadas on the prepared baking sheet.
7. In a small bowl, whisk together the egg and milk to make the egg wash. Brush the tops of the empanadas with the egg wash. This will give them a golden-brown color.
8. Bake for 25-30 minutes, or until the empanadas are golden brown.
9. Let cool slightly before serving. Enjoy!
**Tips and Variations:**
* **Filling Variations:** Get creative with your fillings! Try chicken tinga, chorizo and potato, black bean and corn, or even a vegetarian option with roasted vegetables and cheese.
* **Spice Level:** Adjust the amount of jalapeno and cayenne pepper to your liking.
* **Freezing:** Empanadas can be frozen before or after baking. To freeze before baking, place the assembled empanadas on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. To freeze after baking, let the empanadas cool completely, then wrap them individually in plastic wrap and freeze. Reheat in the oven or microwave.
* **Dough:** You can use store-bought pie crust to save time, but homemade dough is always best.
### 2. Mini Quiches
These bite-sized quiches are perfect for brunch, appetizers, or a light lunch. They’re elegant, delicious, and surprisingly easy to make. The individual portions make them ideal for parties.
**Recipe: Spinach and Feta Mini Quiches**
**Yields:** 24 mini quiches
**Prep time:** 30 minutes
**Cook time:** 20-25 minutes
**Ingredients:**
* **For the Dough:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 4-6 tablespoons ice water
* **For the Filling:**
* 1 tablespoon olive oil
* 1 shallot, minced
* 1 clove garlic, minced
* 10 ounces frozen spinach, thawed and squeezed dry
* 4 ounces feta cheese, crumbled
* 4 large eggs
* 1/2 cup heavy cream
* 1/4 cup milk
* Salt and pepper to taste
* Pinch of nutmeg
**Equipment:**
* Large mixing bowl
* Food processor (optional, but recommended)
* Rolling pin
* 24-cup mini muffin tin
**Instructions**
**Make the Dough:**
1. In a large mixing bowl, whisk together the flour and salt. If using a food processor, combine the flour and salt in the bowl of the processor.
2. Add the cold butter cubes to the flour mixture. Using your fingertips (or the pulse function on the food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
**Make the Filling:**
1. While the dough is chilling, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the shallot and garlic and cook until softened, about 3-5 minutes.
2. Add the spinach and cook until heated through, about 2 minutes. Season with salt, pepper, and a pinch of nutmeg.
3. Let cool slightly.
4. In a large bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper to taste.
5. Stir in the spinach mixture and feta cheese.
**Assemble and Bake the Mini Quiches:**
1. Preheat oven to 375°F (190°C).
2. Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
3. Use a cookie cutter or knife to cut out circles of dough slightly larger than the cups of the mini muffin tin.
4. Gently press the dough circles into the mini muffin tin cups.
5. Pour the filling into the prepared crusts, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
7. Let cool slightly before serving. Enjoy!
**Tips and Variations:**
* **Filling Variations:** Experiment with different fillings, such as bacon and cheddar, mushroom and Gruyere, or sun-dried tomato and goat cheese.
* **Crustless:** For a lighter option, skip the crust and make crustless mini quiches.
* **Make Ahead:** Mini quiches can be made ahead of time and reheated. Store them in the refrigerator for up to 3 days.
### 3. Cheese Straws
These savory snacks are perfect for parties, appetizers, or just a casual afternoon treat. They’re crispy, cheesy, and utterly addictive. Cheese straws are surprisingly easy to make and can be customized with different cheeses and spices.
**Recipe: Sharp Cheddar Cheese Straws**
**Yields:** About 30-40 cheese straws
**Prep time:** 20 minutes
**Cook time:** 15-20 minutes
**Ingredients:**
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper (optional)
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* 4 ounces sharp cheddar cheese, grated
* 3-4 tablespoons ice water
**Equipment:**
* Large mixing bowl
* Food processor (optional, but recommended)
* Rolling pin
* Pizza cutter or sharp knife
* Baking sheet
* Parchment paper
**Instructions**
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, salt, and cayenne pepper (if using). If using a food processor, combine the flour, salt, and cayenne pepper in the bowl of the processor.
3. Add the cold butter cubes to the flour mixture. Using your fingertips (or the pulse function on the food processor), cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add the grated cheddar cheese and mix until combined.
5. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 15 minutes.
7. Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
8. Use a pizza cutter or sharp knife to cut the dough into thin strips, about 1/2-inch wide and 4-5 inches long.
9. Place the cheese straws on the prepared baking sheet.
10. Bake for 15-20 minutes, or until golden brown.
11. Let cool slightly before serving. Enjoy!
**Tips and Variations:**
* **Cheese Variations:** Use different types of cheese, such as Gruyere, Parmesan, or pepper jack. You can even use a combination of cheeses.
* **Spice It Up:** Add other spices, such as garlic powder, onion powder, or smoked paprika.
* **Herbs:** Incorporate fresh herbs, such as rosemary, thyme, or chives, into the dough.
* **Shape:** Get creative with the shape of the cheese straws. Use cookie cutters to create different designs.
### 4. Sweet Pastry Tarts
While pastry dough is often associated with savory dishes, it can also be used to create delectable sweet tarts. These individual tarts are perfect for dessert or afternoon tea. The possibilities are endless when it comes to fillings.
**Recipe: Lemon Curd Tarts**
**Yields:** 6 individual tarts
**Prep time:** 45 minutes
**Cook time:** 20-25 minutes
**Ingredients:**
* **For the Dough:**
* 1 1/4 cups all-purpose flour
* 1/4 cup powdered sugar
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1 large egg yolk
* 2-3 tablespoons ice water
* **For the Lemon Curd:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 2 large egg yolks
* 1/2 cup fresh lemon juice (from about 3 lemons)
* 1 tablespoon lemon zest
**Equipment:**
* Large mixing bowl
* Food processor (optional, but recommended)
* Rolling pin
* 6 individual tart pans (about 4 inches in diameter)
* Baking sheet
* Parchment paper
* Pie weights or dried beans
**Instructions**
**Make the Dough:**
1. In a large mixing bowl, whisk together the flour, powdered sugar, and salt. If using a food processor, combine the flour, powdered sugar, and salt in the bowl of the processor.
2. Add the cold butter cubes to the flour mixture. Using your fingertips (or the pulse function on the food processor), cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add the egg yolk and mix until combined.
4. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
**Make the Lemon Curd:**
1. In a heatproof bowl set over a simmering pot of water (double boiler), combine the butter, sugar, eggs, egg yolks, lemon juice, and lemon zest.
2. Cook, stirring constantly, until the curd thickens and coats the back of a spoon, about 8-10 minutes. The curd should reach a temperature of 170-175°F (77-79°C).
3. Remove from heat and strain the curd through a fine-mesh sieve to remove any lumps. Let cool completely.
**Assemble and Bake the Tarts:**
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
3. Cut out circles of dough slightly larger than the tart pans.
4. Gently press the dough circles into the tart pans. Trim off any excess dough.
5. Line the tart shells with parchment paper and fill with pie weights or dried beans. This will prevent the crust from puffing up during baking.
6. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown.
7. Let cool completely.
8. Fill the tart shells with the cooled lemon curd.
9. Chill for at least 30 minutes before serving. Enjoy!
**Tips and Variations:**
* **Filling Variations:** Try different fillings, such as chocolate ganache, fruit preserves, or pastry cream.
* **Fruit Topping:** Top the tarts with fresh fruit for a beautiful and delicious presentation.
* **Blind Baking:** Blind baking is essential for preventing a soggy crust. Make sure to use pie weights or dried beans to weigh down the crust during baking.
* **Sweetness:** Adjust the amount of sugar in the lemon curd to your liking.
### 5. Rustic Galettes
A galette is essentially a free-form tart. It’s rustic, charming, and incredibly easy to make. Unlike traditional tarts, galettes don’t require a tart pan, making them a perfect option for beginner bakers. The beauty of a galette lies in its simplicity and versatility.
**Recipe: Apple Galette**
**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 35-40 minutes
**Ingredients:**
* **For the Dough:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water
* **For the Filling:**
* 4 medium apples, peeled, cored, and thinly sliced
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 tablespoon milk or cream
* 1 tablespoon coarse sugar, for sprinkling
**Equipment:**
* Large mixing bowl
* Food processor (optional, but recommended)
* Rolling pin
* Baking sheet
* Parchment paper
**Instructions**
**Make the Dough:**
1. In a large mixing bowl, whisk together the flour and salt. If using a food processor, combine the flour and salt in the bowl of the processor.
2. Add the cold butter cubes to the flour mixture. Using your fingertips (or the pulse function on the food processor), cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes.
**Make the Filling:**
1. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss gently to combine.
**Assemble and Bake the Galette:**
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Transfer the dough to the prepared baking sheet.
4. Arrange the apple slices in the center of the dough, leaving a 2-inch border.
5. Dot the apples with the butter pieces.
6. Fold the edges of the dough over the apples, pleating as you go. This creates a rustic, free-form crust.
7. Brush the crust with milk or cream and sprinkle with coarse sugar.
8. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
9. Let cool slightly before serving. Enjoy!
**Tips and Variations:**
* **Fruit Variations:** Use different fruits, such as berries, peaches, or pears.
* **Nuts:** Add chopped nuts, such as walnuts or pecans, to the filling.
* **Jam:** Spread a thin layer of jam on the dough before adding the fruit filling.
* **Ice Cream:** Serve the galette warm with a scoop of vanilla ice cream.
## Mastering Pastry Dough: Tips and Tricks for Success
* **Keep Everything Cold:** This is the golden rule of pastry dough. Cold ingredients prevent the fat from melting prematurely, resulting in a flaky crust. Use ice-cold water, cold butter, and even chill your mixing bowl and work surface if possible.
* **Don’t Overmix:** Overmixing develops gluten, which leads to a tough crust. Mix the dough just until it comes together. A few streaks of butter are okay.
* **Rest the Dough:** Resting the dough in the refrigerator allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
* **Roll Out Evenly:** Roll out the dough to an even thickness to ensure that it bakes evenly.
* **Blind Bake When Necessary:** Blind baking is essential for preventing a soggy crust in tarts and quiches. Use pie weights or dried beans to weigh down the crust during baking.
* **Don’t Be Afraid to Experiment:** Pastry dough is a versatile ingredient. Don’t be afraid to experiment with different flavors, fillings, and shapes.
## Conclusion
Pastry dough is a magical ingredient that can be transformed into a wide variety of sweet and savory creations. So, the next time you’re tempted to make a pie, consider venturing beyond the traditional and exploring some of these exciting alternative uses. With a little practice and experimentation, you’ll be amazed at what you can create. Happy baking!