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Sausage and Egg Breakfast Hand Pies

Flaky, golden puff pastry pockets stuffed with savory browned sausage, soft scrambled eggs, and melted cheddar cheese. The perfect grab-and-go breakfast.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 hand pies
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 0.5 lb breakfast sausage ground
  • 5 large eggs
  • 2 tbsp milk
  • 0.5 cup cheddar cheese shredded
  • 1 tbsp butter
Pastry
  • 1 box frozen puff pastry 2 sheets, thawed
  • 1 egg for egg wash
  • 1 tbsp fresh thyme for topping
  • 1 pinch black pepper cracked

Equipment

  • Baking sheets
  • Parchment paper
  • Skillet
  • Pastry brush
  • Fork (for crimping)

Method
 

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a skillet over medium-high heat, cook the sausage until browned and crumbled. Drain grease and set aside.
  3. Whisk 5 eggs with milk, salt, and pepper. In the same skillet, melt butter and soft scramble the eggs until just barely set (still slightly wet). Remove from heat and mix in sausage.
  4. Unfold thawed puff pastry sheets on a lightly floured surface. Cut each sheet into squares or rectangles (making sure you have an even number).
  5. Place filling in the center of half the pastry rectangles. Top with shredded cheese.
  6. Place the remaining pastry rectangles on top. Use a fork to crimp the edges tightly to seal.
  7. Whisk the remaining egg with a splash of water. Brush the tops of the pies with egg wash. Sprinkle with thyme and black pepper.
  8. Bake for 20-25 minutes until puffed and deep golden brown.

Notes

Ensure the puff pastry is cold when it goes into the oven for the best rise. If the dough gets warm during assembly, chill the formed pies in the fridge for 15 minutes before baking.