The Worktop

Everyday Breakfast Recipes

Breakfast Hand Pies with Sausage, Egg and Cheese

These Hand Pies have the quintessential breakfast combination of sausage, egg and cheese. Sometimes you just need some classic comfort food. 

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop

Sausage, egg and cheese is one of the quintessential breakfast combinations that I can never get enough of (maybe it’s because I grew up eating Egg McMuffins that I have a soft spot for this mix?). Even to the adult-me, it’s a classic flavor combination that just screams traditional, along with ham and cheese and cinnamon toast.

Perhaps all too often, I’m experimenting with new and trending breakfasts (see Peruvian Porridge with Quinoa, Harissa Onion and Poached Eggs on Toast, and Farinata with Red Kuri Squash and Kale) that I miss the classics.

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop

These Hand Pies are filled with the quintessential breakfast combination of sausage, egg and cheese

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 sometimes also means greasy, filling, and savory.

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop

These Sausage, Egg and Cheese Hand Pies really hit the spot because they can be eaten without a knife and fork, and 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 pie, and one hand holding Milo’s spoon.

Perfect for serving a crowd — pop the hand pies in the oven and they all come out at the same time

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop

These Sausage, Egg and Cheese Hand Pies are also great for when you have people over for brunch since you can pop them in the oven and they all come out at the same time. But if you make them 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!

Breakfast Hand Pies with Sausage, Egg and Cheese | The Worktop
4.47 from 45 votes
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Breakfast Hand Pies with Sausage, Egg and Cheese

These Hand Pies have the quintessential breakfast combination of sausage, egg and cheese. Sometimes you just need some classic comfort food. 

Course Eggs, Savory
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 hand pies (up to 8-12, depending on the size of puff pastry sheets you use)
Calories 222 kcal
Author The Worktop

Ingredients

  • oil (for cooking)
  • 3 large sausages links (or 200 grams / 7 ounces of sausage meat)
  • 2 eggs
  • 1 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 (60 grams)

Instructions

  1. Preheat the oven to 425°F/ 220°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in the preheated oven for 18-20 minutes, or until the hand pies are golden.
Breakfast Hand Pies - Sausage, Egg & Cheese | The Worktop

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Reader Interactions

Comments

  1. Just tried these tonight. Really, really good! Looking forward to the leftovers for breakfast tomorrow!

    Reply

  2. Excellent Hand Pies with Sausage, Egg and Cheese for breakfast is looking very nice. Thanks you very much for your excellent breakfast.

    Reply

  3. 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!

    Reply

  4. 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

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    • 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?

      Reply

  5. 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.

    Reply

  7. This pies are looking so delicious, great recipe, I will cook this for my girl tonight or tomorrow, I’m shure she will love it. Thanks for sharing this great recipe.

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  8. Sausage, egg and cheese breakfast, this recipe looks so delicious and funny for cooking. Thank you for sharing with us.

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  10. These look great! Always looking for new recipes to try on my adult children when visiting!! Will let you know what we think!

    Reply

  14. Greetings from Downunder…….What a wonderful recipe! I have a husband who loves breakfast, and I’m always looking for new ideas. I found you by accident, and I’m really glad I did. Husband delighted, me smugly smiling.
    I made a large batch, and froze most of them. They reheat beautifully, by the way. Thank you, thank you!

    Reply

    • Hello! I’m glad you found the site, and very happy to hear that you enjoyed this recipe! Hope there are other recipes on here that your husband will enjoy. Happy breakfast eating!

      Reply

  15. Has anyone tried making these please? Many people post that recipes ‘look’ good and compliment, but I need to know true reviews. Thank you. : )

    Reply

    • Hi Sandy, thanks for your comment. I understand your concern about recipes that “look” good! There’s nothing worse than putting in the time and effort to make a recipe that doesn’t work. For these hand pies, the flavors from this recipe come mostly from the sausage, egg, and cheese. If you can find a sausage meat that you like, you’ll have that flavor run through these hand pies. Cheddar is a good staple cheese to use, but you can of course try a different cheese for a different flavor too. There wasn’t much tweaking to the flavors from those base ingredients (just some fennel seeds, black pepper and salt). As for folding the puff pastry to get the shape, you need to make sure you handle it according to the package directions so it puffs up properly. You can also shape it differently if you prefer. I hope that settles some of your hesitation about making the recipe. Please let me know if you have any specific questions and I can try to help.

      Reply

    • I also found this site by accident, but to answer your question…not only do these look beautiful they are very tasty!…I would make these again as a savory dish with lots of veggies! You will enjoy (I hope)

      Reply

  16. I love the idea of handpies, Tina. The way you made this recipe is great. It is really a good idea for breakfast. Now I have more choice for my breakfast. Thanks for sharing, Tina.

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  17. another amazing breakfast is here! my kids must love this combo so much. easy, powerful and delicious – that’s what i’m looking for. thanks for sharing, enjoy your weekend, Tina.

    Reply

        • Hi Jennifer. I haven’t tried freezing these hand pies specifically, but generally, yes you can freeze puff pastry recipes such as this one, so long as you don’t use frozen puff pastry sheets that you have defrosted. I would follow the recipe until it calls for brushing the hand pies with egg yolk and sprinkling cheese on top. Hold off on those steps until you’re just about to bake the hand pies. Wrap the uncooked hand pies in plastic wrap to freeze. When you are ready, pop them in the oven directly from frozen, and bake about 8-10 minutes longer, until the hand pies are golden and the filling is hot. Again, I haven’t tried it specifically with this recipe, but hope this helps!

          Reply

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