Mello Jello Burrito Hand Pies Recipes

Steps:

• For the hand pies: Preheat the oven to 400 degrees F.
• Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
• Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
• Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
• Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
• For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
• When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

Steps:

• 1. MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
• 2. BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
• 3. MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
• 4. PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
• 5. Pour immediately into prepared pie shell.
• 6. Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.

Steps:

• To Make the Easy Cornmeal Crust: Cut the butter into cubes and freeze them while you measure and mix the dry ingredients.
• Combine the flour, cornmeal, sugar and salt in a food processor and pulse three to four times to mix. Remove the butter from the freezer and scatter the cubes over the flour mixture and pulse until the mixture forms pea-size clumps.
• In a small bowl, whisk together the egg yolks and 2 tablespoons of the ice water.
• Drizzle the yolk mixture into the flour mixture and pulse just until the dough holds together. If it does not come together add the last tablespoon of ice water and pulse.
• Turn the dough out onto a clean floured work surface. Gather the dough together in a mound and knead it a few times to smooth it out. Divide it in half and gently pat and press each half into a rough rectangle, circle or square about 1 inch thick. Wrap in plastic wrap and refrigerate for 2 hours, up to 2 days.
• To Make the Pie Filling: In a large frying pan, warm 1 tablespoon of the oil over medium heat. Add half of the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute.
• Add chicken and cook, breaking it up with a wooden spoon or spatula and stirring occasionally, until opaque, about 10 minutes. Add the corn and cook until just tender, about 3 minutes. Season with salt and pepper. Pour the mixture into a large bowl and set aside.
• Return the frying pan to medium heat and add the remaining tablespoon of oil. When hot, add the remaining onion and cook, stirring occasionally, until softened, about 5 minutes. Add the butter and let it melt. Then add the flour and stir until it coats the onions evenly.
• Cook, stirring frequently, until the flour begins to turn golden, about 5 minutes. Stir in the chile powder, paprika, cumin and oregano and cook, stirring, for 1 minute.
• Increase the heat to medium-high and gradually add the 1 cup water, stirring constantly, until the mixture thickens to the consistency of a gravy, about 5 minutes. Pour the onion mixture into the chicken mixture and let cool for 10 minutes.
• Mix in the chiles, cheese and lime juice, then taste and adjust the seasoning. Let cool completely. (The mixture can be stored in an airtight container in the refrigerator for up to 2 days before continuing.).
• Preheat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Lightly flour a clean work surface. Remove half of the dough from the refrigerator, unwrap it, place it on the floured work surface and flour the top lightly.
• Roll out the dough into a rectangle that is roughly 9 by 12 inches. The dough should be about 1/8 inch thick.
• Using a plain or fluted pastry wheel, trim off the ragged edges. Then cut the dough into circles, squares or rectangles (the rectangels will look somewhat like a poptart), as small or as large as you like, saving the trimmings. Use 1-2 heaping tablespoons of filling for each pie, depending on how large they are, without overstuffing.
• Shape the pies, sealing the edges and crimpling decoratively, if you like. Slash or prick each pie to vent steam.
• Transfer the pies to the prepared baking sheet, spacing them about 1 inch Refrigerate, uncovered, for at least 30 minutes or up to 2 hours. Repeat the rolling, cutting, filling, and crimping with second half of the dough.
• Gather the dough scraps from both halves, form into a ball, and roll out to make a few more pastries. (Reroll the dough only once or it will bake up tough.).
• When the second baking sheet of pies is ready, place the first pan in the oven and the second in the refrigerator and then place a baking rack over a sheet of parchment on your table or counter. (This saves the surface from sticky drips.) Bake the pastries until they are golden brown on top (the sides will brown first), about 20 minutes.
• Remove from the oven and immediately. Carefully move the pastries onto the baking rack, then slip the second baking sheet into the oven. Let the pastries cool for at least 10 minutes before serving, but be sure to enjoy them warm.
• Eat or freeze these pies the day they are made. They can be frozen for up to 2 months. Reheat in a 375°F oven for about 12 minutes.
• Serve with pico de gallo and sour cream.

Steps:

• Pastry:.
• In a bowl, whisk together the flour, salt, baking powder, curry powder and turmeric.
• Add the shortening and tallow and cut in until the mixture resembles small peas.
• Add half the water and stir with a fork to combine. Continue adding water, stirring gently, until a supple dough (slightly moister than traditional pastry) forms.
• Wrap in plastic and refrigerate at least 24 hours.
• Filling:.
• Combine the tvp granules, no-beef broth, vegan Worcestershire sauce, salt and spices in a bowl, cover and let stand 20 minutes.
• Melt the coconut oil in a deep skillet over medium heat and add the onion and acorn squash. Cook 5-10 minutes, until onion begins to turn golden.
• Stir in the garlic, ginger, kale, thyme and soaked mixture and cook 2 minutes, stirring frequently.
• Add ketchup and water, stirring well.
• Reduce the heat and simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
• Add the kinako and cook 1 minute.
• Remove from heat and let cool completely.
• Assembly:.
• Divide the dough into four balls.
• Between sheets of waxed paper, roll out one ball into a large, thin circle (keeping remaining dough covered with a towel).
• Cut dough into circles about 5" across and transfer to a parchment-lined baking sheet.
• Place 3-4 (heaping) tablespoons of the cooled filling onto one half of each circle.
• Brush the edges of the pastry with water and fold the unfilled half over the filling. Press edges to seal.
• Crimp the edges with a fork.
• Repeat with remaining dough and filling.
• Chill at least 1 hour (you can also freeze at this point and bake later, adding 10 minutes to the bake time).
• Heat the oven to 350°F.
• Bake, one sheet at a time, for 30 minutes.
• Cool 10 minutes on a wire rack before enjoying!

Steps:

• When water comes to a boil, use a wire whisk to combine the cornstarch thoroughly with the half cup of cold water. Whisk the cornstarch mixture into the boiling water slowly until it begins to thicken. Cook while stirring for one more minute so it comes to its full 'bloom'.
• Remove pan from heat.
• Do not return it to the stove for these next steps.
• Add a pinch of salt.
• Whisk in one eight serving package of red Jello for two minutes.
• Mix cinnamon with sweetener and add mixture to the pot and whisk for another thirty seconds.
• Pour in the ½ cup of wine and whisk until well blended.
• Dump the fruit cocktail into the pot and mix with a large spoon until well blended.
• Refrigerate in a covered bowl for six hours or over night.
• To assemble burritos:.
• Take a large flour tortilla for each serving.
• Measure about one third to one half cup of the gelatin mixture and place it in the tortilla and roll it up like a regular burrito, with the ends closed well.
• Toast seam side down on rack in a toaster oven on 'medium toast' (make sure your burrito is well sealed so it does not leak. put foil on rack underneath just in case it does). For extra flavor, you can spray the top of the burrito with spray margarine if you want.
• Allow burrito to stay in toaster after the signal bell for at least ten minutes. The filling will finish heating and become like-pie filling.
• If it is not brown enough to suit you, heat it on low one more time and remove when desired color/crispness is reached.
• You can do this in your regular oven if you want or if you are doing several burritos but you will have to experiment with your oven to find the right temp and timing for them. I suggest 350°-375°.
• This is so much better than a pop-tart for breakfast and the wine makes the filling taste elegant.
• Amazing Variations:.
• try using canned pineapple chunks or crushed pineapple or diced pears or peaches with orange, lemon or lime Jello. Substitute White Zin for the red wine in the recipe.
• You get the idea. Be creative. Choose juice or water packed fruits instead of syrups for lower calories.
• Extra Special Burritos :).
• Before assembling burritos, spread one tablespoon of low fat cream cheese on the bottom third of the tortilla. Then spread one teaspoon of reduced fat peanut butter on top of the cream cheese. Add Jello mixture as instructed above and roll into burrito. ***The kids will love this low-cal treat for a after school snack.
• ***(There is not enough wine by volume in this recipe to be a problem for serving it to the children, however, you can substitute a half of a cup of water (or try cranberry juice for the red wine or white grape juice for the white wine). Yum!