Spicewalla X Pie Slayer "Breakfast Forever" Pie Danishes Spicewalla Team 3/12/2024 Share Pin Tweet Breakfast is the most important meal of the day, and these Pie Danishes prove it! Spicewalla and Pie Slayer teamed up for the ultimate crispy, savory experience. Learn more about the folks behind Pie Slayer here, and remember: breakfast forever and ever amen, angels. Ingredients 1 1â4 cup AP flour 1 teaspoon salt 1 stick butter⨠1â2 cup buttermilk 1 sweet potato (small dice and roasted)⨠1 Tablespoon Spicewalla Carolina BBQ Rub 1 Tablespoon EVOO 1 bunch kale (roughly chopped and sauteed) 1 clove garlic 1â2 cup shredded pepper jack cheese⨠1 cup cooked polenta (prepared according to package) 1â2 teaspoon Spicewalla Onion Powder 1â2 teaspoon Spicewalla Mustard Powder 1â2 cup heavy cream⨠1 teaspoon Salt Freshly cracked Spicewalla Black and Pink Peppercorn 1 egg (for egg wash) Shop the Recipe Carolina BBQ Rub $11.99 Add to Cart Onion Powder $7.99 Sold Out Ground Yellow Mustard $6.99 Add to Cart Pink Peppercorn $7.99 Add to Cart Print Preparation 1. Whisk flour and salt into a bowl ⨠2. Cut butter into thin slices and add toâ¨flour 3. With your finger tips squeeze butterâ¨into flour until pea sized pieces are formed 4. Put the bowl into the freezer for 5 mins 5. Measure buttermilk into a small cup and put back into the fridge so itâ¨stays nice and cold 6. Pull the bowl out of the freezer and mix in buttermilk with your hands until it just comes together 7. Form into a ball and wrap in plastic,â¨press the ball down and roll into a smooth disc with a rolling pin 8. Let the pie disk chill in the fridge for at least an hour⨠9. On a lined sheet tray add your dicedâ¨sweet potatoes, EVOO, and Spicewalla Carolina BBQ rub and mix until evenly coated. Roast in the oven at 425*F for 10 mins or until soft 10. In a small pan sautee the kale with 1 Tbsp EVOO and salt until just wilted and bright green 11. Cook polenta according to the package instructions adding in Spicewalla onion powder, Spicewalla mustard powder. Stir in heavy cream at the end 12. Cut the crust into 4 quarters, and roll each piece into a 4x6" rectangle 13. For each piece, fold over the top edges twice, and the same for the sides, it should look like a frame 14. Place the shaped crusts onto a parchment lined tray and let chill for 20 mins 15. When ready to bake, preheat oven to 425*F 16. Egg wash and crack pepper onto the borders 17. Add polenta filling and spread into the shaped crusts 18. Add kale, then sweet potatoes 19. Top with shredded cheese 20. Bake for 15-20 minutes until the crust is golden brown and top with fried eggs 21. Enjoy! Shop the Recipe Carolina BBQ Rub $11.99 Add to Cart Onion Powder $7.99 Sold Out Ground Yellow Mustard $6.99 Add to Cart Pink Peppercorn $7.99 Add to Cart Breakfast Brunch Eggs snack vegetarian Comments Add a Comment Name Email Message Please note, comments must be approved before they are published