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Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese

Puff Pastry Breakfast Hand Pies

These Puff Pastry Breakfast Hand Pies feature a flaky, buttery pastry wrapped around a savory filling of sausage, fluffy eggs, and melted cheese. This recipe is perfect for a special weekend brunch but also convenient as a make-ahead meal for busy weekday mornings. They offer a warm, comforting, and handheld breakfast that is both easy to make and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Puff Pastry: One 17.3-ounce package (2 sheets), thawed according to package directions.
  • Breakfast Sausage: 1 lb of your favorite pork or turkey breakfast sausage.
  • Large Eggs: You'll need 4 for the filling, plus one extra for an egg wash.
  • Shredded Cheddar Cheese: 1 cup of sharp or medium cheddar, freshly shredded if possible for the best melt.
  • Salt and Pepper: To taste.

Equipment

  • large skillet
  • baking sheet
  • parchment paper
  • fork
  • bowl
  • Wooden spoon

Method
 

Instructions
  1. Cook the Sausage: In a large skillet over medium-high heat, crumble and cook the breakfast sausage until it's browned and cooked through. Use a wooden spoon to break it into small pieces. Once cooked, drain off any excess grease and set the sausage aside.
  2. Scramble the Eggs & Create the Filling: In a bowl, whisk together 4 eggs with a pinch of salt and pepper. Pour them into the same skillet (no need to wash it) and scramble over medium-low heat until they are just set but still soft. You don't want to overcook them, as they will cook more in the oven. Turn off the heat, add the cooked sausage back to the pan, and stir in the shredded cheddar cheese until it's melted and everything is well combined.
  3. Prepare the Pastry: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a lightly floured surface, gently unfold a sheet of thawed puff pastry. Cut it into four equal squares. Repeat with the second sheet.
  4. Fill and Shape the Pies: Spoon about a quarter cup of the sausage, egg, and cheese filling onto the center of each pastry square. Be careful not to overfill, leaving about a half-inch border around the edges.
  5. Seal and Finish: Fold one corner of the pastry over to the opposite corner to form a triangle. Use your fingers to press the edges together firmly. For a better seal and a decorative touch, go around the edges with the tines of a fork.
  6. Bake to Perfection: Arrange the hand pies on your prepared baking sheet. In a small bowl, whisk the remaining egg with a splash of water to create an egg wash. Brush the tops of each hand pie with the egg wash for a beautiful, golden-brown shine. Bake for 15-20 minutes, or until the pastries are puffed up, deeply golden, and crisp. Let them cool for a few minutes before serving, as the filling will be very hot.

Notes

To prevent leaking, avoid overfilling the pastries and ensure a strong seal by pressing the edges with your fingers and then crimping with a fork. It is crucial to keep the puff pastry cold as you work with it; if it becomes soft, return it to the refrigerator for 10-15 minutes to firm up. An egg wash is recommended for a shiny, golden-brown finish.