These Puff Pastry Breakfast Hand Pies have the quintessential breakfast combination of sausage, egg and cheese. Sometimes you just need some classic comfort food. This recipe is very easy to make, and this is a fun and exciting way to use puff pastry for breakfast.
These breakfast hand pies are filled with the quintessential breakfast combination of sausage, egg and cheese
Sausage, egg and cheese is one of the quintessential breakfast combinations that I can never get enough of. Those three ingredients form the basis of many great breakfast recipes (including this Sausage and Egg Breakfast Casserole.)
It’s a classic flavor combination that just screams traditional and comfort food. You really can’t go wrong with it, and there are so many delicious breakfasts can do with it!
This recipe takes sausage, egg and cheese and makes them into delicious breakfast puff pastry hand pies.
Especially when we’ve had a night of interrupted sleep (which is more common than not these days thanks to our dearest 7-month old), I wake up needing something comforting, which usually also means filling and savory.
These Sausage, Egg and Cheese Hand Pies really hit the spot.
Enjoy this easy puff pastry recipe for a filling and savory breakfast
It’s also a great breakfast idea because they can be eaten without a knife and fork. These days I place a premium on foods that require only one hand to eat.
So as we sit at the breakfast table, I’ve got one hand on my breakfast pastry feeding myself, and one hand holding my little one’s spoon feeding him.
Not only is it easy to eat, it is also a very easy puff pastry recipe to make. You can use frozen puff pastry in this recipe or refrigerated puff pastry dough.
It looks unique, but this is a puff pastry breakfast that is easy to make
If you buy ready-to-use puff pastry, in a nutshell, to make this breakfast recipe, you simply need to:
- roll open the puff pastry dough,
- cut the dough to size,
- fill it,
- pinch up the corners in the middle,
- brush with a quick bit of egg (to give it it’s golden brown color on top),
- sprinkle some cheese on top (for beautiful crusty cheese), and
- pop it in the oven.
When I work with puff pastry, I always use a pastry mat. It’s so handy to use one of these sturdy mats.
With a puff pastry mat, it makes it much easier to transfer the hand pies to the baking sheet. It also makes clean up a lot easier. I love the pastry mat in the link above because it has an integrated strap that keeps mat rolled up when not in use.
(Please please take note! Since taking this picture, I’ve made the recipe multiple times again. For a foolpoof way to make sure these don’t turn into breakfast pastry “boats” when the puff pastry puffs up in the oven, you really need to pinch the four corners of the puff pastry together.)
The filling is easy to make as it is all made in one pan too. You cook the sausage, add the egg, add some flavorings, and mix in cheese at the end.
If you have time, make homemade sausage for this breakfast recipe
If you have the time, I highly recommend making your own sausage meat when you make this unique breakfast puff pastry. You can follow this recipe for homemade breakfast sausage.
Scoop out the sausage meat you need (7 ounces / 200 grams) for this recipe first. Then form the rest into sausage patties to save for your next breakfast.
For those of you who have lofty breakfast ambitions, here’s a great tutorial on how to make quick and easy rough puff pastry from scratch too.
These Sausage, Egg and Cheese Hand Pies work as a great breakfast idea for when you have a group of people over for brunch too, or just a big family to feed breakfast.
Since you can pop them in the oven and they all come out at the same time, all of your hungry guests get a warm savory breakfast pastry to enjoy at the same time.
A great savory brunch recipe for a group — pop the hand pies in the oven and they all come out at the same time
But if you make these breakfast pastries and don’t have the help of guests to finish them, you can save a few for later in the day…And now that I think about it, if you are serving guests, you should just make some extras for yourself anyway!
Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese
Print RecipeIngredients
- oil (for cooking)
- 3 large sausages links (or 200 grams / 7 ounces of sausage meat)
- 2 medium eggs
- 1 medium egg - additional, separated
- 1/2 teaspoon coarse ground black pepper (plus extra for topping)
- 1/4 teaspoon fennel seeds (plus extra for topping)
- 1/4 teaspoon salt - adjust to taste according to the type of sausage links you use
- 1-2 sheets puff pastry sheet (320 grams / 11 oz, depending on the brand you use) - thawed and ready to use
- 1/2 cup grated cheddar cheese
Instructions
- Preheat the oven to 425°F/ 220°C.
- In a small bowl, beat together the 2 eggs and the 1 egg white. Set aside. In a small bowl, beat the single egg yolk and set aside for glazing the puff pastry.
- Heat a little oil in a medium skillet on medium-high heat. Cut open the sausage casings and add the sausage meat to the skillet, breaking it apart with a spatula. Fry for about 5 minutes, until the sausage meat is cooked through.
- Push the sausage meat to the sides of the pan. Heat a bit more oil in the middle of the pan. Pour in the beaten eggs. Stir the eggs and sausage together, and add in the black pepper, fennel seeds and salt. Cook until the eggs are just set, stirring frequently. Remove from heat and mix in 1/4 cup of the cheese. Set aside.
- Roll out the puff pastry sheet according to the directions on the packet. Cut into 8-12 (depending on the size of puff pastry sheet you use) 4-inch squares. If you have 8 squares, you may have a bit of leftover filling.
- Evenly distribute the sausage, egg and cheese filling across the puff pastry squares. Fold up the corners of each puff pastry square so they meet in the middle. Gently pinch together the four corners where they meet in the middle, and slightly flatten the filled pastry so it makes a square, distributing the sausage filling to the corners. Using a brush, brush each hand pie with the egg yolk. Evenly sprinkle on the remaining 1/4 cup of grated cheese on top. Sprinkle on additional black pepper and fennel seeds.
- Bake in the preheated oven for 18-20 minutes, or until the hand pies are golden. Allow to cool for a few minutes, then transfer to a cooling rack. Enjoy warm.
Adele Aiken says
check your spelling – you say “foul proof” – I assume you meant “fool proof”! LOL
Tina Jui says
Ha! Thanks for pointing that out! I’m so terrible with sayings.
Maisie says
I was wondering if you think I could prep these the night before and put them in the fridge, so I can bake them in the morning. I need to bring them to a church breakfast and I’m not about to get up early with 2 babes and make this. Ha!
I’m not super familiar with puff pastry and if that will make a difference having it set in the fridge all night.
Tina Jui says
Hi Maisie, two babies and still cooking! Ha, I love it! So, I have never cooked these to save for the next day, but other commenters have done so. One lady even made them ahead of time and froze them. I think if you pop them in the oven again in the morning for a short bit of time, they should crisp back up fine. Enjoy the recipe!
Nicole says
I have a group of knitting friends and every Sunday we meet up and rotate houses. I found this recipe and decided to try it when it was my turn to host! It went over wonderful! These were amazing. Although, I ended up using the meat from 5 sausage links and 3 eggs and I had just enough filling for 8 puff pastry squares, I think my squares were slightly bigger or I overstuffed them, either way great recipe!
Tina Jui says
Hi NIcole – thanks for leaving the comment. I love that you have a group of knitting friends to share these with. That sounds so much fun and a great way to spend Sundays!
Katelyn says
We made these for Christmas Eve last year and are making them again this week. I think they have become our first Christmas Eve tradition as a new family too.
Tina Jui says
Hi Katelyn, I’m so happy to hear the recipe has become a family tradition! Enjoy them when you make them again this week, and on Christmas Eve, and every year after :)
Cadence says
Hi, I would like to make these for my sister, and she doesn’t like sausage. I was wondering if it could be substituted for bacon, and if so, how much?
Tina Jui says
Hi Cadence, yes you can substitute for bacon. You don’t have to be exact, but use approximately the same amount in weight (200 grams / 7 ounces) in uncooked bacon. If you have a 1 lb pack, it will be just under 1/2 a pack. Enjoy!
Lisa Kleinwort says
Just tried these tonight. Really, really good! Looking forward to the leftovers for breakfast tomorrow!
Moshe says
Excellent Hand Pies with Sausage, Egg and Cheese for breakfast is looking very nice. Thanks you very much for your excellent breakfast.
Alyssa says
Oh my oh my. These. Are. Amazing. Little bundles of delight. I’m definitely going to be making these again! Perfect flaky texture, offset by gooey cheese and savory egg and sausage. I used pepperjack, very very good. My 2 cents… make sure the puff pastry dough is rolled thin enough (I used one sheet for 9 hand pies) and when you pinch them closed, roll one corner over the others, pinch and press to secure. 18 minutes was perfect for me. Great recipe! Thank you for sharing. I’m gonna try your ham and cheese savory bread pudding next!
Pat says
Could I substitute regular pie crust? I cook for a large crowd of kids & adults each Sunday & am always in need of inexpensive but tasty easy to grab meals
Tina Jui says
You know, it sounds like it would taste just fine (and delicious) with regular pie crust, but I’m not sure how it would turn out since I haven’t done it myself before. It’ll probably look quite different than in the pictures, since the pastry base is different and it won’t puff up and become as flaky. Perhaps you can just fold them in half and seal them around the edges?
Jennifer says
So I suppose I am the only one to comment who has actually tried making these. Made them this morning for my family. They looked great before I put them in the oven. Just like the pictures above. Then when I pulled them out, they had all unfolded and turned into breakfast pastry boats rather than pockets. Still yummy but disappointing nontheless.
Jason says
I’ve made them twice now and they look great! Just pinch the edges together when you fold them up. And cover well with egg wash.
Cat says
These look delicious! My husband would go crazy for these.