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Jessica Gavin's Breakfast Hand Pies
Ingredients
- 2 puff pastry sheets, 1.1 pounds, defrosted
- All-purpose flour, as needed for dusting
- 7 large eggs, divided
- 1⁄4 teaspoon salt
- 1 tablespoon water
- 1 tablespoon butter
- 1⁄2 cup shredded cheddar cheese
- 6 BUTTERBALL® All Natural Turkey Breakfast Sausage Patties
Directions
- Preheat oven to 400oF and line a large baking sheet with parchment paper.
- Whisk together 6 eggs and salt in a medium bowl.
- Whisk together 1 egg and water. Set aside for egg wash.
- Melt butter in a nonstick skillet over medium-low heat. Add eggs, stir, and cook until medium curds form and are slightly wet. Remove from heat and cool.
- Roll defrosted puff pastry on a floured surface into an 11×11-inch square, then cut into three even rectangles. Repeat with the second sheet.
- Place one sausage patty on one-half of each of the rectangular pastry sheets. Evenly divide the scrambled eggs and cheese on top. Leave at least an 1⁄2 inch edge.
- Brush the edges of each pastry with the egg wash. Fold the pastry in half to cover the filling, pressing to remove air pockets.
- Crimp edges with a fork and make three small slits in the center.
- Place hand pies on the baking sheet, brush with egg wash, and sprinkle with salt. Bake for 20 to 22 minutes until golden brown and crispy.
