There’s nothing like waking up to a hot breakfast. Sausage, eggs, and cheese all wrapped in…Puff Pastry Breakfast Hand Pies!
This post is sponsored by Pepperidge Farm Puff Pastry. All thoughts and ideas are my own.
I bet you thought I was going to say a burrito and that would usually be the normal thing for me, but these Breakfast Hand Pies are seriously tasty.
Pepperidge Farm Puff Pastry Sheets have been around forever and there’s just way too many recipes that you can use them for. As a baker I know how long it takes to make puff pastry, the folding then rolling, and keeping the butter chilled to prevent a soggy mess are only a few tasks to end up with the perfect pastry. Luckily you can pick up Pepperidge Farm Puff Pastry Sheets in the freezer section of your local store ready to go. Totally hassle free.
These hand pies are easy to make and all the cooking is done in one pan! Chunks of sweet maple sausage, potatoes, egg and fresh rosemary. Use a cookie cutter to cut some pastry circles and fill them with the maple sausage breakfast mixture. Add a little egg wash around the sides of the pastry and add another circle for the top. See how easy these are to make! Before you throw them in the oven, sprinkle with some extra cheese and chopped rosemary, that cheese will melt and become nice and bubbly.
Since Breakfast Hand Pies are a savory item, ketchup or hot sauce would definitely be my chosen condiments, but because of the sweet maple sausage, make sure to also have some extra syrup for drizzling over the hot hand pies!
Sweet meets savory and breakfast just went from boring cereal to flaky pastry heaven!
Breakfast Hand Pies with Maple Sausage
- 1 pack Pepperidge Farm Puff Pastry Sheets, thawed in the fridge overnight
- 8 oz maple breakfast sausages
- 1 cup chopped boiled potatoes
- 3 eggs divided
- 2 tsp fresh chopped rosemary
- 2 cups grated sharp cheddar divided
- maple syrup
- Preheat the oven to 400 degrees.
- Roll out both Puff Pastry Sheets on a floured surface to reach a size of 10x13.
- Using a 4 inch round cookie cutter, cut 6 circles from each sheet and transfer to a parchment lined baking sheet.
- Place the pastry circles back in the fridge.
- In a pan add the sausages and heat until fully cooked.
- Transfer to a cutting board and roughly chop the sausages before returning them to the same pan.
- Add the chopped potato and rosemary and cook for 2-3 minutes.
- Add two beaten eggs and cook until firm, about 3-4 minutes.
- Bring the pastry circles back out of the fridge and keep six on the baking sheet. You can add holes to these if you desire.
- Place some of the filling onto the center of each circle (about 1/2 cup) followed by some grated cheddar.
- Brush the edges of the pastry circle with some the remaining beaten egg and place another circle over the top of the filling.
- Using your fingers, gently push down and seal the edges using a fork.
- Once all of the hand pies are done, brush with more egg and add some cheese and rosemary to the top.
- Place the hand pies in the oven and bake for 25 minutes or until golden brown.
- Serve at once with extra maple syrup on the side.