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Spicewalla X Pie Slayer "Breakfast Forever" Pie Danishes Spicewalla X Pie Slayer "Breakfast Forever" Pie Danishes

Spicewalla X Pie Slayer "Breakfast Forever" Pie Danishes

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.


1 1⁄4 cup AP flour
1 teaspoon salt 
1 stick butter

1⁄2 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 
1⁄2 cup shredded pepper jack cheese

1 cup cooked polenta (prepared according to package) 
1⁄2 teaspoon Spicewalla Onion Powder 
1⁄2 teaspoon Spicewalla Mustard Powder 
1⁄2 cup heavy cream

1 teaspoon Salt 
Freshly cracked Spicewalla Black and Pink Peppercorn
1 egg (for egg wash) 

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Onion Powder
Onion Powder



1. Whisk flour and salt into a bowl 

2. Cut butter into thin slices and add to
3. With your finger tips squeeze butter
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 it
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,
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 diced
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!

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Onion Powder
Onion Powder



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