Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam#SundayFunday

These Homemade Pop Tarts are filled with Homemade Indian Blackberry Chia Jam and are the perfect treat! The jam in it is delicious, but you can substitute it for any jam you would like! You will love this recipe, because the buttery flaky pie crust with my favorite Indian Blackberry Chia Jam is so amazing!
Ingredients
For The Crust
310 Grams All Purpose Flour
50 Grams Icing Sugar
200 Grams Cold Salted Butter- cubed
1 Teaspoon Vanilla Extract
2 Tablespoon Ice Cold Water - or as required
Other Ingredients
Homemade Indian Blackberry(Jamun) Chia Jam 
Sprinkles as required

For The Glaze
1/3 Cup Icing Sugar - sieved
1 +- Teaspoon Water
Method
To Make The Crust

Add the flour, salt, and sugar to a food processor and pulse and few times to blend everything together.
Add in the cubed cold butter and pulse until the butter is like pea sized. Add the water and mix just enough so it lightly comes together. It will still look loose but will stick together when you squeeze a chunk of it in your fist.
Take the dough out onto a well-floured surface and lightly knead until it forms a disk. Divide it into two equal disks, wrap in plastic wrap, and chill for at least 1 hour or you can keep this in refrigerator for 5 days or freeze it up to three months.
To Assemble The Pop Tarts
Roll out the doughs into about a 10 x 14 sheets.

Using a rectangle cookie cutter, or a rectangle stencil, cut out 6 pieces out of each layer, 12 rectangles in total. 

Place half of the pieces on a lined baking sheet and add 1 tablespoon of the jam. 

Dip your finger in a bit of water and run it around the outline of the rectangle (this will help it stick to top layer).
Place the other piece on top and seal using a fork to push down around the border. Poke a few holes in the dough for the steam to release.

Repeat with the remaining rectangles. Refrigerate this for at least 30 minutes . I placed the tray in the freezer 15 minutes. Preheat the oven at 180°C , bake the pop tarts for about 18 to 20 minutes or until the edges are light brown. Let them cool till the come to room temperature.

To Make The Glaze

Take a bowl add the sieved icing sugar add a teaspoon of water at a time and make it into a thick pouring consistency glaze.
Pour a tablespoon of glaze on each pop tart and place the sprinkles on top. 

Enjoy them with your favorite cup of coffee or tea.
My Notes 

Use cold or frozen butter. Cold butter helps create air pockets in the dough, which helps creates flakey layers. Room temp butter will thoroughly blend into the dough and not create those layers.
Labels: Pie, Homemade, Jam, Baked, International Cuisine, Sunday Funday, Tart 

For Sunday we sharing "Pop Tarts Recipes"

• Ghostly Pop Tarts by A Day in the Life on the Farm
• Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam by Sneha's Recipe
• Homemade Pepperoni Hot Pockets by Amy's Cooking Adventures 
• Giant Nutella Pop Tarts by Karen’s Kitchen Stories 
• POG Tarts by Culinary Cam 
• Sloppy Joe Pop Tarts by Our Good Life 

Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes  

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm 

Cheesy Potato Chips Skillet Pie#SundayFunday

There is no better classic combo than potato and cheese. This cheesy potato chip pie is so easy to make, just whisk all the ingredients in a bowl to make a smooth sauce, arrange the potato chips in the base of skillet and just pour all the prepared sauce, garnish and it's ready to bake. No cooking or cutting and chopping.

This pairing is a real crowd pleaser and kids delight no matter whatever form it's made. This recipe uses plain potato chips and 2 types of cheese. I have used cheddar and provolone cheese, you can substitute provolone with mozzarella cheese. Since it is made in a cast iron skillet it requires not plating.

Serves One
5" Cast Iron Skillet
Ingredients
½ Cup Fresh Cream/Cooking Cream
½ Cup Plain Thick Yogurt
½ Cup Mayonnaise -With Egg ** See My Notes
1 Egg
Plain Potato Chips - as required - I used Lay's
½ Cup Shredded Cheddar cheese
½ Cup Shredded Provolone Cheese or Mozzarella
½ Teaspoon Paprika powder
½ Teaspoon Fresh Dill
¼ Teaspoon Thyme
Salt and Pepper to taste
Chopped Scallion/Green Onions for garnish
Butter - as required to grease the skillet
Sour Cream to serve
Method
Preheat oven to 170˚C. Grease a 5-inch pie pan/cast iron pan.
Mix both the grated cheddar and provolone cheese and keep aside.

In a very large bowl whisk together cream, yogurt, egg, mayonnaise and spices.

Arrange the potato chips to fit the base of skillet. 

Pour the creamy sauce oven the chips, lifting the chips gently with a spoon so that sauce seeps to the base of the skillet.

Spread all the cheese on top. 

Sprinkle scallion green on top.

Bake for 25 minutes or until cheese on top is beginning to brown. Allow to cool for 5 to 10 minutes.

Serve with sour cream and En..joyy!!

This serves one as a complete meal and it’s a rich comfort food. This was for my hubby and he enjoyed it!!
My Notes
If you do not have mayonnaise then add 2 tablespoons melted butter.

Labels: Main Course, American, Cheese, Potato Chips, Baked, Yogurt, Egg, Mayonnaise, Sunday Funday, Pie, Skillet, Kids  delight, Party pleasers, Single Serving

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event  Rebekah Rose Hills of Making Miracles.

Sunday Funday Theme "Chips" 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love