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Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
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Start your day with mouthwatering Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese—easy to make and perfect on-the-go! These delightful handheld pastries boast a flaky exterior and a hearty filling, making them an irresistible breakfast treat for busy mornings or leisurely brunches.

Ingredients

Scale

Puff Pastry

  • 1 package of thawed puff pastry

Filling

  • 1 lb breakfast sausage
  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Prepare the Filling: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it into smaller pieces as it cooks. Once cooked, remove it from heat and let it cool slightly.
  2. Scramble the Eggs: In a mixing bowl, crack the eggs and whisk them together with salt and pepper. Pour the eggs into the same pan used for the sausage, and scramble until just set. Combine the sausage back into the egg mixture and stir in the shredded cheddar cheese until melted and incorporated.
  3. Roll Out the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8 inch thickness. Cut into squares of your desired size, generally around 4×4 inches works well.
  4. Fill the Pastries: Place a generous spoonful of the sausage, egg, and cheese filling in the center of each pastry square. Be careful not to overfill, as this can lead to messy edges.
  5. Seal and Bake: Fold the pastry over to create a triangle or rectangle, depending on your cut shape. Press the edges together and seal with a fork for a decorative touch. Brush the tops with an egg wash for a nice golden finish, then place them on a baking sheet lined with parchment paper.
  6. Bake to Perfection: Bake in the preheated oven for about 15-20 minutes or until the pastries are puffed up and golden brown. Allow them to cool slightly before enjoying.

Notes

  • Thaw your puff pastry in the refrigerator overnight for best results.
  • Brushing the tops with egg wash not only gives them a golden color but also adds a beautiful sheen.
  • Let the filling cool slightly before adding it to the pastry to prevent sogginess.
  • Bake in batches for even cooking and browning.

Nutrition

Find it online: https://amandafood.com/puff-pastry-breakfast-hand-pies-with-sausage-egg-and-cheese/