Stir up summer snacks with hand pies and pizza bites | News, Sports, Jobs
FAMILY FEATURES – Get ready for summer adventures by shaking up your snacking routine with homemade recipes inspired by childhood favorites.
Tasty and versatile, California nuts are easy to swap into your favorite snack recipes and work hard to keep you energized and full. Kick start summer with irresistible Chorizo Walnut Pizza Bites and Strawberry Walnut Pies for delicious summer snacks loaded with the nutritional goodness of nuts.
Visit walnuts.org/snacking for more snack recipes.
1/4 cup California walnuts
1 1/4 cups all-purpose flour
1 teaspoon cane sugar
1/4 tsp salt
7 tablespoons cold unsalted butter, cubed
4-5 tablespoons of ice water
1 egg, beaten
Strawberry Walnut Filling:
1 cup strawberries, tops removed, halved
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 tablespoons cane sugar
1/3 cup finely chopped California walnuts
1/2 cup powdered sugar
2 tablespoons 2% milk
1/2 teaspoon beetroot powder
2 tablespoons finely chopped California walnuts
To make the paste: In a food processor, grind the walnuts until they are fine and evenly ground. Add flour, sugar and salt to ground nuts; impulse to combine. Add cubed butter; beat until butter is in small pieces. Add cold water 1 tablespoon at a time, pulsing as you add, until the dough begins to stick together.
Transfer the dough to a clean surface; shape into two 4-inch discs. Wrap in plastic wrap and refrigerate for 1 hour.
To make the filling: In a food processor, reduce the strawberries and lemon juice into small pieces.
Transfer to a saucepan and gradually stir in cornstarch until dissolved. Stir in the sugar.
Heat over low heat until sugar dissolves, about 3 minutes. Turn off the heat and stir in the chopped walnuts. Transfer mixture to a small bowl; refrigerate.
To assemble the pies by hand: Take a disk of dough out of the fridge. Lightly flour the work surface and the rolling pin. Roll out the dough into a large rectangle. Cut the dough into six 4 x 2 inch rectangles. Place on a baking sheet lined with parchment paper.
In a bowl, mix the water and the egg. Brush the edges of the rectangles with egg wash. Place 1 tablespoon of filling in the center of the dough.
Roll out the second disk of dough, creating six rectangles of dough. Place over jam and pinch edges with a fork to seal. Freeze the pies by hand for 20 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Trim uneven edges of pastry with a sharp knife and brush top and sides with egg wash.
Bake for 20 to 24 minutes, until golden around the edges. Let cool at room temperature 5 minutes on a baking sheet, then transfer to a cooling rack until completely cooled.
To make the glaze: In a bowl, whisk sugar, milk and beetroot powder until thick but smooth. Drizzle glaze over hand pies and top with chopped walnuts. Let cool 15 minutes or until frosting is set.
1 1/2 cup California walnuts
1 cup pinto beans, drained and rinsed
2 tablespoons lime juice
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon chipotle powder
1/2 teaspoon of salt
1/4 teaspoon garlic powder
1 tablespoon olive oil
3 tablespoons of olive oil
1 cup sliced sweet onion
5 mini bagels
1 large zucchini, sliced 1/2 inch (10 slices)
1 cup marinara sauce
1 cup walnut chorizo
1/2 cup crumbled goat cheese
1/2 cup chopped basil
To make Walnut Chorizo: In food processor, pulse walnuts until finely crumbled. Transfer to a mixing bowl.
In a food processor, blend the pinto beans, lime juice, paprika, oregano, cumin, chipotle powder, salt and garlic powder until the mixture resembles ground meat . Mix the bean mixture with the walnut pieces.
In a medium skillet over medium heat, heat the olive oil. Add the chorizo to the walnuts and cook, 5 to 7 minutes, until lightly browned, using a spatula to break it up into crumbs.
To make pizza bites: In a skillet over medium heat, heat the olive oil and add the onion. Cook, stirring occasionally, 15-20 minutes until the onion is tender and golden.
Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Cut the bagels in half and place them on a baking sheet. Place the zucchini slices on the second baking sheet.
Top each slice of bagel and zucchini with 1 tbsp marinara; spread with back of spoon. Add 1 tablespoon crumbled walnut chorizo to each slice of bagel and zucchini. Sprinkle with caramelized onion and goat cheese.
Bake 10 minutes.
Let cool for 5 minutes on baking sheets. Garnish with basil.