Featured Formula: Ube and Mac Nut Pies

Ingredients

Prep

• Pillsbury™ Frozen Pie Dough Sheets - 12 each

Mac Nut Coconut Butter

• Macadamia nuts, raw - 1 lb or 3 1/2 cups
• Sweetened shredded coconut - 6 oz or 2 cups
• Coconut oil, melted - 2 oz or 1/4 cup
• Kosher salt - 1/2 tsp

Assembly

• Ube Halaya jam - 2 lb 8.00 oz or 5 cups
• Eggs, large - 8 oz or 4 each
• Water, cool - 4 oz or 1/2 cup

Ube Glaze

• Confectioner's sugar - 1 lb 5.00 oz or 5 cups
• Coconut milk, canned - 7 oz or 3/4 cup
• Ube Halaya jam - 2 oz or 1/4 cup
• Blue food coloring - 1 tsp
• Red food coloring - 1/2 tsp

Directions

Mac Nut Coconut Butter

1. Add Macadamia nuts, coconut, coconut oil and salt to bowl of food processor.
2. Puree 5-6 minutes or until completely smooth, stopping to scrape sides of bowl several times.

Assembly

1. Deposit #30 scoop of Ube Halaya jam into center of dough circle; spread jam out, leaving a narrow border.
2. Add #70 scoop of Mac Nut Coconut Butter; flatten slightly.
3. Whisk together egg and water; brush onto border of dough.
4. Top with dough circle then push edges down with fork to seal.
5. Brush top with egg wash and make 1 slit in center of each pie to allow steam to escape.
6. Bake as directed below until golden brown and flaky; allow to cool to room temperature:

• Convection Oven* - 350°F for 15-20 minutes
  • *Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking
• Standard Oven - 400°F for 20-25 minutes

Ube Glaze

1. Whisk together confectioner's sugar, coconut milk and Ube Halaya jam in mixing bowl until well combined.
2. Add food coloring and whisk together; deposit #70 scoop of glaze over each cooled mini pie, allowing it to drip over edges.
3. Allow glaze to set before serving.

Formulation courtesy of General Mills Foodservice