Vanilla Custard Pocket Pies (6)
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Tahitian vanilla beans are scraped off after splitting the pods into halves to give these pies a real aroma and taste of vanilla. Smooth and rich texture encased in a flaky but delicate butter crust, it's similar to Hong Kong style egg tarts but with real vanilla.
AP Wheat Flour, Butter, Sugar, Salt, Milk, Egg, Tahitian Vanilla Beans, Corn Starch
- Line parchment paper on baking sheet.
- Optional: Egg wash the frozen pocket pies.
- While frozen, bake at 400F for 20 to 25 minutes.
- Let the pies cool for about 7 minutes and enjoy!