Puff Pastry Breakfast Hand Pies with Sausage, Egg, and Cheese Recipe

Introduction

Puff Pastry Breakfast Hand Pies with Sausage, Egg, and Cheese are a delightful, portable breakfast option perfect for busy mornings. Crispy golden pockets filled with savory sausage, fluffy eggs, and melted cheddar make for a satisfying start to your day.

Ingredients

• 1 package puff pastry, thawed
• 1 lb breakfast sausage
• 4 large eggs
• 1/4 cup milk
• 1 cup cheddar cheese, shredded
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to ensure even baking and a golden crust.
2. Step 2: In a skillet over medium heat, cook the breakfast sausage until fully browned, breaking it apart as it cooks. Remove from heat and set aside.
3. Step 3: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the same skillet and scramble the eggs until just set. Stir in the cooked sausage and shredded cheddar cheese until well combined.
4. Step 4: On a lightly floured surface, roll out the puff pastry sheets to about 1/8-inch thickness. Cut into squares or circles roughly 4-5 inches in diameter.
5. Step 5: Place a spoonful of the sausage, egg, and cheese filling in the center of each pastry piece, being careful not to overfill.
6. Step 6: Fold the pastry over the filling to form a pocket. Press the edges firmly together and crimp with a fork to seal.
7. Step 7: Arrange the hand pies on a baking sheet lined with parchment paper. Brush the tops with an egg wash (beaten egg mixed with a splash of water) for a shiny, golden finish.
8. Step 8: Bake in the preheated oven for 20-25 minutes until puffed and golden brown. Let cool slightly before serving.

Tips & Variations

• Use turkey sausage or plant-based sausage as a healthier or vegetarian alternative.
• Add diced bell peppers or onions to the filling for extra flavor and texture.
• Try different cheeses like pepper jack or mozzarella for a twist on the classic filling.
• If the puff pastry is too warm, chill it briefly to make cutting and sealing easier.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10-15 minutes to maintain crispness, or microwave for 30-60 seconds if short on time, though the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these hand pies ahead of time?

Yes, you can assemble the hand pies and refrigerate them, covered, for up to 24 hours before baking. For longer storage, freeze unbaked pies and bake directly from frozen, adding a few extra minutes to the baking time.

What can I use instead of puff pastry?

If puff pastry is unavailable, you can try using pie crust or biscuit dough, but the texture and flakiness will be different. Puff pastry provides the signature light and crispy layers.

Puff Pastry Breakfast Hand Pies with Sausage, Egg, and Cheese Recipe

---

★★★★★

4.5 from 489 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

These Puff Pastry Breakfast Hand Pies with Sausage, Egg & Cheese are a delicious and convenient handheld breakfast option. Featuring flaky puff pastry filled with savory browned sausage, scrambled eggs, and melted cheddar cheese, these hand pies bake to golden perfection and are perfect for busy mornings or brunch gatherings.

---

Ingredients

Scale 1x2x3x

Pastry

• 1 package puff pastry, thawed

Filling

• 1 lb breakfast sausage
• 4 large eggs
• 1/4 cup milk
• 1 cup cheddar cheese, shredded
• Salt and pepper, to taste
• 1 beaten egg mixed with a splash of water (for egg wash)

---

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure the hand pies bake evenly and get a perfect golden finish.
2. Prepare the Filling: In a skillet over medium heat, brown the breakfast sausage, breaking it apart as it cooks until fully cooked. Remove from heat and set aside. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture into the same skillet and scramble until just set. Combine the scrambled eggs, cooked sausage, and cheddar cheese thoroughly.
3. Roll Out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets to about 1/8-inch thickness. Cut into 4-5 inch squares or circles suitable for forming hand pies.
4. Assemble the Hand Pies: Place a generous spoonful of the sausage, egg, and cheese filling in the center of each pastry piece, being careful not to overfill.
5. Seal the Hand Pies: Fold the pastry over the filling to make a pocket. Press edges firmly together and use a fork to crimp and seal properly, preventing filling leakage during baking.
6. Bake: Arrange the sealed hand pies on a parchment-lined baking sheet. Brush the tops with an egg wash (beaten egg mixed with water) to help them brown beautifully. Bake in the preheated oven for 20-25 minutes until golden brown and puffed.

Notes

• Ensure the puff pastry is well thawed to avoid cracking while rolling.
• For extra flavor, you can add herbs like chives or parsley to the filling.
• These hand pies are best served warm but can be reheated in an oven to regain crispiness.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Use a fork to crimp the edges tightly to prevent filling leakage.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: puff pastry, breakfast hand pies, sausage, eggs, cheddar cheese, handheld breakfast, brunch