Breakfast Pot Pies

I am one of those people that doesn’t like to eat breakfast. I realize its the “most important meal of the day” and yadda yadda, but try as I might, I can’t seem to swallow something prior to 10am.

Unless its Sweet Tea.

Or looks like this…

Earlier this week while putting together Blueberry Beignet Crumble Mix (it’s as divine as it sounds) I had some extra Cafe du Monde beignet mix and a few extra blueberries and I didn’t want them to go waste so I started to ponder what I could do with them.  It was just a little while later that Stumble sent me to this little mini two bite pie recipe and the author inspired me to create something as cute and as tasty as she did!

I decided to create a Lemon and Blueberry cream cheese filling and envelop it into a soft flaky {Cafe Du Monde) Beignet crust that could easily be construed as an “On The Go Breakast” meal.

At least one with lots of love.

You could also eat your pot pie for a snack, dessert, or dinner…you know…any of the basic food groups. Cause it has fruit in it.

Warning: When I created this recipe I wasn’t exactly scaling it down to fit anything specific. The fruit mix will leave you with enough filling to make an entire pie. A big pie. Depending on the size of your mini pie circles, you could get about 8-12 baby pot pies out of the crust. My thought is instead of cutting down the fruit recipe, just make an extra batch of crust and create more pies. Or a tart.

Or grab a spoon and eat it.

Which is always an option with any recipe, am I right??

Here we go:

Breakfast Pot Pies

Lemonberry Cream Cheese Mixture

(altered from Marie Callenders Lemon Pie Recipe)

• 1 and 1/2 cream cheese (8 oz blocks)
• 1 cup sugar
• 1/2 tsp vanilla
• 3.5 tbsp cornstarch
• 1 tbsp butter
• 4 tbsp lemon juice

1. Combine all ingredients into a bowl and mix. This works best with a mixer. Takes approximately 3-5 minutes. My cream cheese never fully blended, which is just fine.

Pot Pie crust

(altered from Paula Deen Perfect Pie Crust)

• 2 1/2 cups Cafe Du Monde Beignet mix (can substitute flour if you need to or buy the Beignet flour here)
• 1/4 tsp salt
• 4 tbls sugar
• 1/4 cup shortening
• 12 tbsp butter
• 1 tsp cinnamon
• 1/4 cup iced water (could be a little more or little less)

Add your Beignet mix, salt, sugar, shortening, cinnamon and better in a mixture. Use a hook to keep it from getting stuck in the wire. As it starts to blend into a crumble, slowly pour a little of the iced water into the mixture. Only enough to get it just blended and formed into a ball. Do not overmix.

Take out and turn over a few times and form into a ball. Slightly flatten out and wrap in plastic wrap. Place in fridge for 30 minutes.

Extra Ingredients

• Blueberries
• Egg

 

Assembly:

1. Heat oven to 350 degrees
2. Roll out your dough on a slightly floured surface and then use a cookie cutter to make your circles. I am not fancy, so I just used a glass in the size I wanted. You will need two circles per pie.
3. Place 1 circle on your pan and put a spoon full of Lemon Cream Cheese mixture in the middle. Do not overfill because it will squeeze out the sides. Add 3-4 blueberries on top. Cover with another circle and use a fork to mesh all the sides together.
4. Brush entire pie with egg, getting the sides of the top and the bottom circle. This will help it from burning.
5. Put pies in oven for approx 20-25 minutes till the crust is done. Mine took 25 minutes because I made larger pies.

Let cool completely and then wrap in individual plastic wrap for a quick morning grab!

 

Yum.