Tuesday, February 7, 2012

snack time: bacon & onion confit pop tarts

Oh my, are these a rich and savory treat. At brunch the other day, my buddy Molly brought something similar, so I thought I would give these a whirl too.



Slightly more complex than most snacks I feature here, but totally worth the work in the end. Here's what you'll need to make about a dozen pop tarts:

1 onion
1 T olive oil
1/3 lb bacon
1 T sugar
pepper to taste
2 c flour

1 t salt

2/3 c vegetable oil
4 T cold water

Filling:
Roughly slice the onion and place in a pan with olive oil over high heat. Let the onions get slightly brown, and stir frequently for about a minute then reduce to medium heat. Chop up the bacon into little bits and fry them up in another pan over medium heat. Make sure you're stirring frequently still, and not letting anything burn. Add pepper and sprinkle sugar over onions and stir to mix in evenly. After about 5 minutes, transfer the bacon to the onion pan using a slotted spoon or spatula. Cook on medium heat for another 5 minutes. Once the onions are tender and the bacon fully cooked, reduce heat to very low, and just stir every once in awhile.

Crust:
Preheat oven to 350 degrees. Combine flour and salt in a mixing bowl. Stir in oil. Add water one tablespoon at a time, mixing dough between each. Form dough into two balls and roll out to about a 3/8" thick. I used a little square dish as a cutter for the pop tart shape, but you can use a round glass, or any other cool shape you have around. Cut out all 24 shapes first. Then place 12 down on a cookie sheet lined with foil. Remove bacon & onion confit from heat and spoon in about 2 tablespoons on each shape. Add the top crust to each pop tart and pinch edges together with your fingers. Use a skewer to poke holes in the top of each before baking. Bake for about 25 minutes or until crust starts to brown up on the the edges.

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