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Breakfast Hand Pies with Maple Sausage

A delicious breakfast hand pie stuffed with maple sausage, potatoes and egg!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 325kcal
Author foodnessgracious

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 325kcal