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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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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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. Apply Egg Wash: Brush the tops of each hand pie with the beaten egg to promote a glossy, golden brown finish during baking.
  5. 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

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