Mini Blueberry Galettes
Equipment
- 2 sheet pans lined with parchment
- 1 medium bowl & fork
- measuring spoons
- Rolling Pin
- 4" bowl or cup mouth
- small sharp knife
Ingredients
- 1 lb fresh blueberries, rinsed
- 1/4 cup + 2 TBS granulated sugar, DIVIDED
- 2 TBS cornstarch
- 2 tsp lemon juice
- 1 box refrigerated rolled pie crust (2 crusts)
- 1 large egg, beaten
- 1 TBS all purpose flour
Instructions
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a medium mixing bowl, combine blueberries, 1/4 cup sugar, cornstarch, and lemon juice. Set aside.
- Sprinkle clean work surface with a small amount of flour and spread thinly. Roll out one of the pie crusts from it's tubular shape. Using a rolling pin roll dough to double it's size.
- Using a 4" in diameter bowl or cup, place on the dough and cut around the dish to form a 4" circle. Cut 3 more rounds. Roll out remaining dough scraps to form an additional 1 or 2 circles.
- Spoon 1 1/2 - 2 TBS of the blueberry mixture into the center of each round. Fold dough edges up and around the filling without covering the center to form a rustic galette.
- Place the galettes onto the prepared sheet pans. Brush each galette with egg mixture (dough only) and sprinkle sugar on the top.
- Prepare final pie crust using same steps as above.
- Bake in preheated oven for 25-30 minutes until golden brown.
Fried Pickle Chips
Fried Pickle Chips
Ingredients
- 20 dill pickle chips, blotted dry
- 1 cup cooking oil (vegetable or canola)
- 1/2 cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp ceyenne pepper (optional)
- 1/8 cup corn meal
- 3/4 cup club soda or beer (this adds the bubbles)
- 1 1/2 cups panko crumbs (or bread crumbs)
Instructions
- Place pickles on a plate & blot dry with paper towels.
- In a pie plate or thin narrow dish, whisk together flour, corn meal, salt, pepper, garlic powder, and ceyenne. Whisk in club soda or beer. (Water will do in a pinch.)In a separate plate or narrow skinny bowl (pie plate) place panko crumbs.
- In a large deep skillet or large pot, heat cooking oil over medium high heat (350 degrees F).
- Meanwhile place pickles in a single layer in batter. Turn pickles over to coat other side. Remove pickles from batter and place into panko crumbs and coat completely.
- Carefully place pickles into hot oil (oil should sizzle at this point). Once pickles are golden brown and crispy on the bottom, flip pickles over and cook until golden brown and crispy on this side.
- Remove pickles from oil and place on a paper towel lined plate to absorb any excess grease.
- Serve with favorite dipping sauce (ranch is a delicious one).
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