Description
Golden, flaky puff pastry pockets filled with savory cooked sausage, fluffy scrambled eggs, and melty cheddar cheese. Portable, crowd-pleasing breakfast perfect for make-ahead mornings or brunch gatherings.
Ingredients
- Puff Pastry Sheets, 2 sheets (about 14 oz total)
- Breakfast Sausage, 8 oz cooked and crumbled
- Eggs, 4 large
- Shredded Cheddar Cheese, 1 cup
- Milk, 2 tablespoons
- Salt, 1/2 teaspoon
- Black Pepper, 1/4 teaspoon
- Egg Wash (1 egg beaten with 1 tablespoon water), 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together 4 large eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until combined.
- Scramble the egg mixture gently in a nonstick pan over medium-low heat until just set and still moist, then remove from heat.
- Stir the cooked, crumbled 8 oz sausage and 1 cup shredded cheddar cheese into the scrambled eggs until evenly combined.
- On a lightly floured surface, lay out the 2 chilled puff pastry sheets and cut each sheet into even rectangles or squares to yield about 6 hand pies.
- Spoon an even portion of the egg-sausage-cheese filling onto half of the pastry pieces, leaving a small border around the edges.
- Top each filled pastry with a matching pastry piece, press edges firmly, and crimp with a fork to seal.
- Brush the tops with the egg wash (1 beaten egg with 1 tablespoon water) to encourage a golden, glossy finish.
- Place the assembled hand pies on the prepared baking sheet and bake on the middle rack for 18 to 22 minutes, until puffed and deep golden brown.
- Remove from the oven and let the pies rest for 3 to 5 minutes so the filling sets slightly.
- Serve warm, or allow to cool before storing if making ahead.
Notes
- Keep puff pastry chilled until ready to work with to ensure maximum flakiness.
- Do not overfill the pastry to avoid leaks during baking.
- Brush with egg wash for a glossy, golden crust.
- To add flavor, sprinkle sesame or poppy seeds on top before baking or fold in chopped fresh herbs to the egg mixture.
- Store baked pies in an airtight container in the refrigerator for up to 3 days, or freeze up to 2 months. Reheat in a 350°F oven until warmed through to restore crispness.
Nutrition
- Serving Size: 1 hand pie (approx.)
- Calories: 320
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 150 mg
Keywords: puff pastry breakfast hand pies, sausage egg cheese hand pies, portable breakfast, brunch recipe, make-ahead breakfast