If you’re searching for a breakfast that’s both indulgent and convenient, look no further than Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese. These golden, flaky pockets are bursting with savory sausage, fluffy scrambled eggs, and melty cheese, making every bite a delightful morning treat. Perfectly portable and impressively easy to whip up, this recipe turns busy mornings into a flavorful experience that feels like a special occasion.
Why You’ll Love This Recipe
- Quick Convenience: Ready in under 30 minutes, it’s ideal for rushed mornings without sacrificing flavor.
- Portable Perfection: Hand-held and mess-free, perfect for taking breakfast on the go.
- Flaky, Buttery Crust: Puff pastry brings an airy, crispy texture that contrasts beautifully with the savory filling.
- Customizable Ingredients: You can easily swap sausage or cheese types to suit your preferences or dietary needs.
- Family-Friendly: Both kids and adults will love the classic breakfast combination packed inside each pie.
Ingredients You’ll Need
Simple ingredients make all the difference here — each one adds a layer of flavor, texture, or vibrant color that combines to create these irresistible Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese.
- Puff Pastry Sheets: Choose pre-rolled, thawed sheets for effortless shaping and a perfectly flaky crust.
- Italian Sausage: Adds a rich, spiced base that complements the eggs and cheese beautifully.
- Large Eggs: Lightly scrambled for fluffy, tender filling that binds everything together.
- Shredded Cheddar Cheese: Melts smoothly, adding a creamy, tangy note to each bite.
- Butter or Oil: For cooking the sausage and eggs, which helps build savory depth.
- Salt and Pepper: Essential seasoning to enhance all the flavors in the filling.
- Optional Herbs: Fresh parsley or chives provide a fresh pop of green and extra flavor.
- Egg Wash: Beaten egg brushed on top for a glossy, golden finish.
Variations for Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
Feel free to mix things up with this recipe—it’s incredibly versatile and adapts well whether you want to suit dietary needs or simply try new flavors.
- Meat Alternatives: Swap sausage for bacon, ham, or even a veggie sausage to customize protein choices.
- Cheese Variations: Use mozzarella, pepper jack, or gouda to add different creamy profiles.
- Vegetarian Option: Replace sausage with sautéed mushrooms, spinach, or bell peppers for a veggie-packed delight.
- Spice It Up: Add a dash of hot sauce or red pepper flakes to the eggs for a little kick.
- Herb Infusions: Mix fresh dill, thyme, or basil into the egg mixture for a bright, aromatic lift.
How to Make Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
Step 1: Prepare the Filling
Start by cooking your Italian sausage in a skillet over medium heat until nicely browned and cooked through. Carefully drain excess fat, then scramble the eggs in the same pan, seasoning with salt and pepper. Once cooked, combine the sausage and eggs in a bowl with shredded cheddar cheese and any fresh herbs you like.
Step 2: Roll and Cut the Puff Pastry
On a lightly floured surface, unroll the puff pastry sheets. Using a sharp knife or pastry cutter, slice the dough into even squares or rectangles, roughly 4 to 5 inches wide, depending on your preferred pie size.
Step 3: Assemble the Hand Pies
Place a generous spoonful of the sausage, egg, and cheese mixture in the center of each puff pastry square. Be careful not to overfill, or the pies may leak. Fold the dough over to create a triangle or rectangle, then press the edges firmly together with a fork to seal.
Step 4: Apply Egg Wash
Brush the tops of each hand pie with a beaten egg wash to encourage browning and a shiny finish during baking.
Step 5: Bake Until Golden
Arrange the hand pies on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, or until puffed and golden brown. Let cool briefly before serving.
Pro Tips for Making Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
- Keep Puff Pastry Cold: Work quickly to prevent it from getting too warm and sticky for best puffing.
- Don’t Overfill the Pies: Leaving enough space around the edges ensures a neat seal and no leaks.
- Use a Fork to Seal: Press edges firmly with a fork to create a tight seal and pretty edge design.
- Pick the Right Cheese: Choose cheeses that melt well to maintain a smooth, gooey filling.
- Allow to Rest: Cool hand pies for a few minutes before biting to avoid hot filling burns and to let flavors meld.
How to Serve Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
Garnishes
Sprinkle finely chopped fresh parsley, chives, or even a light dusting of smoked paprika over the hand pies just before serving for a touch of color and brightness.
Side Dishes
Pair these hand pies with fresh fruit like berries or melon for balance, or a crisp green salad for a nutritious and satisfying meal.
Creative Ways to Present
Arrange the pies on a rustic wooden board alongside small bowls of flavorful dips, such as spicy ketchup or creamy avocado salsa, to elevate presentation and offer variety.
Make Ahead and Storage
Storing Leftovers
Store cooled hand pies in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain crispness and warmth.
Freezing
Freeze unbaked hand pies on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding extra baking time until golden and cooked through.
Reheating
To reheat, warm in a 350°F (175°C) oven for 8-10 minutes or until heated through and crisp again. Avoid the microwave to keep the crust flaky.
FAQs
Can I use store-bought puff pastry?
Absolutely! Store-bought puff pastry is perfectly fine for this recipe and makes it incredibly easy and quick to prepare.
Are these hand pies freezer friendly?
Yes, you can freeze unbaked hand pies and bake them later without thawing, making them a great make-ahead breakfast option.
Can I make these vegetarian?
Definitely. Replace the sausage with sautéed veggies like mushrooms or spinach to create a delicious vegetarian version.
What type of cheese works best?
Cheddar is a classic choice, but mozzarella, pepper jack, or gouda also melt well and offer great flavor profiles.
How do I prevent the puff pastry from shrinking?
Make sure not to over-handle the dough, keep it chilled, and avoid stretching it during assembly to minimize shrinking.
Final Thoughts
Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese are an absolute game-changer for hectic mornings. They’re easy to assemble, wonderfully flaky, and pack breakfast essentials into a handheld delight that’s perfect for any day. Give this recipe a try, and you’ll find yourself craving these savory pockets again and again.
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Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese are golden, flaky pockets filled with savory Italian sausage, fluffy scrambled eggs, and melty cheddar cheese. Ready in under 30 minutes, these portable and mess-free hand pies are perfect for busy mornings, offering a delicious combination of textures and flavors that the whole family will enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 hand pies 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Contains pork, dairy, and eggs
Ingredients
Puff Pastry & Dough
- 1 package pre-rolled puff pastry sheets, thawed
Filling
- 8 oz Italian sausage
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1–2 tbsp butter or oil (for cooking)
- Salt and pepper, to taste
- Optional: 2 tbsp fresh parsley or chives, chopped
Egg Wash
- 1 large egg, beaten (for brushing)
Instructions
- Prepare the Filling: Cook the Italian sausage in a skillet over medium heat until browned and cooked through. Drain excess fat carefully. In the same pan, scramble the eggs seasoned with salt and pepper until fluffy and cooked. In a bowl, combine the cooked sausage, scrambled eggs, shredded cheddar cheese, and optional fresh herbs.
- Roll and Cut the Puff Pastry: On a lightly floured surface, unroll the thawed puff pastry sheets. Using a sharp knife or pastry cutter, slice the dough into approximately 4 to 5 inch squares or rectangles, depending on your preferred pie size.
- Assemble the Hand Pies: Place a generous spoonful of the sausage, egg, and cheese mixture in the center of each puff pastry square. Avoid overfilling to prevent leakage. Fold the dough over to form a triangle or rectangle, then press the edges firmly with a fork to seal and create a decorative edge.
- Apply Egg Wash: Brush the tops of each hand pie with the beaten egg to promote a glossy, golden brown finish during baking.
- Bake Until Golden: Arrange the hand pies on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until puffed and golden brown. Allow them to cool briefly before serving.
Notes
- Keep puff pastry cold and work quickly to ensure maximum puffing and flaky texture.
- Don’t overfill the pies to avoid leaking during baking.
- Seal edges firmly with a fork to create a tight seal and pretty design.
- Choose cheeses that melt well, such as cheddar, mozzarella, gouda, or pepper jack, for a smooth filling.
- Let the hand pies rest a few minutes after baking to prevent burns and allow flavors to meld.
Nutrition
- Serving Size: 1 hand pie
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 180 mg