Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked.
- In a bowl, whisk together the eggs, adding salt and pepper to taste.
- Add the cooked sausage to the bowl with the eggs and mix in the shredded cheddar cheese.
- Roll out the thawed puff pastry sheets on a floured surface. Cut each sheet into squares or circles.
- Place a spoonful of the sausage, egg, and cheese mixture onto half of each pastry piece.
- Fold the pastry over to create a pocket and seal the edges with a fork.
- Brush the tops with the egg wash or plant-based milk.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Notes
These hand pies can be enjoyed warm right out of the oven or at room temperature. They pair well with fresh fruit or a light salad. Store leftover hand pies in an airtight container for up to 3 days in the fridge, or freeze for longer storage.