Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese are the ultimate answer to a savory, hand-held morning meal that feels both indulgent and convenient. This recipe seamlessly blends flaky, golden puff pastry with the classic breakfast trifecta: seasoned sausage, fluffy scrambled eggs, and melty cheese.

Hand pies, a term borrowed from traditional English and Irish culinary history, have evolved as a portable meal ideal for busy mornings or brunch gatherings.

Combining puff pastry’s delicate texture with hearty, protein-packed breakfast staples, Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese are gaining popularity for their ease of preparation and crowd-pleasing appeal.

They bridge the gap between a full breakfast and the simplicity of a grab-and-go meal, making them perfect for meal prepping, entertaining, or quick weekday breakfasts. With so many variations possible, including vegetarian or spicy options, these hand pies truly shine as a customizable recipe suitable for the whole family.

As you bake these hand pies, you’ll enjoy the rich aroma of buttery pastry mingling with sizzling sausage and creamy cheese, a combination that makes every bite both comforting and irresistibly tasty.

Whether you’re hosting a brunch, packing breakfasts for a road trip, or simply treating yourself, this Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese recipe promises a memorable and satisfying start to your day.

Ingredients

• 2 sheets frozen puff pastry, thawed
• 6 large eggs
• 1/2 cup whole milk
• 1 cup cooked breakfast sausage, crumbled (about 8 oz)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 egg (for egg wash)
• 1 tablespoon water (for egg wash)
• All-purpose flour (for dusting)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. On a lightly floured surface, unfold and gently roll each sheet of puff pastry to smooth the folds and create a slightly larger rectangle.
3. Cut each pastry sheet into 6 equal rectangles. You should have 12 rectangles in total.
4. In a skillet over medium heat, melt 1 tablespoon of unsalted butter. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Pour the egg mixture into the skillet and cook, stirring frequently, until the eggs are just set but still soft. Remove from heat.
6. To assemble the hand pies, place 6 pastry rectangles on the prepared baking sheet. Evenly divide the cooked eggs, sausage crumbles, and shredded cheddar cheese over these rectangles, leaving a 1/2-inch border around the edges.
7. If using, sprinkle chopped green onions on top of the filling.
8. In a small bowl, beat the remaining egg with 1 tablespoon of water to make an egg wash. Brush the edges of the pastry rectangles with the egg wash.
9. Place the remaining 6 pastry rectangles over the filled rectangles. Use a fork to press and seal the edges all around each hand pie.
10. Brush the tops of the hand pies with the remaining egg wash and use a sharp knife to cut a small steam vent in the top of each pie.
11. Bake in the preheated oven for 18-22 minutes, or until the hand pies are deeply golden and puffed.
12. Remove from the oven and let cool for 5 minutes before serving. Enjoy warm.

Nutritional Information

One of the best features of Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese is their balanced nutritional profile, making them a hearty breakfast or brunch option. Each hand pie typically contains around 320-350 calories, depending on the exact size and filling distribution.

The combination of eggs and sausage ensures a substantial protein content, around 12-15 grams per pie, which helps keep you satiated throughout the morning.

With about 18-22 grams of fat, mainly from the puff pastry and sausage, these hand pies offer a satisfying richness while the eggs contribute healthy fats and essential nutrients like choline and vitamin D.

The cheese inside adds calcium and extra protein, though it does increase the sodium level, totaling between 550-650 mg of sodium per serving. Carbohydrates hover around 25-28 grams per pie, largely due to the puff pastry.

If you’re seeking ways to boost the nutrition, consider adding sautéed vegetables like spinach, bell pepper, or mushrooms to the filling for extra vitamins, fiber, and antioxidants, or choose low-fat cheese and swap pork sausage for turkey sausage to reduce fat content.

As a complete meal, Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese deliver an energizing blend of macros and micronutrients, making them both delicious and nourishing. For those concerned about dietary restrictions, gluten-free puff pastry and reduced-fat cheese options are also available.

Wine and Beverage Pairings

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese pair wonderfully with a variety of beverages, making them suitable for both casual and elegant occasions.

For a classic breakfast or brunch vibe, serve them with freshly brewed coffee or a robust black tea, both of which complement the rich, savory flavors of the sausage and cheese. If you prefer something lighter, fresh-squeezed orange juice or a zesty grapefruit juice offers a refreshing citrus counterpoint.

For a special brunch or celebration, consider pairing with a sparkling wine or Prosecco—the crisp bubbles beautifully cut through the richness of the pastry and cheese. For a cozy winter morning, a cup of hot chocolate or a chai latte provides a comforting touch.

Non-dairy drinkers can opt for oat milk lattes or almond milk cappuccinos, ensuring everyone has a satisfying beverage to enjoy alongside their Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese.

Cooking Tips and Variations

Achieving the perfect Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese is all about mastering a few simple techniques and embracing creative variations. To start, ensure your puff pastry is well chilled but pliable; this helps maintain its signature flaky layers in the oven.

When rolling out the pastry, avoid over-handling to prevent it from becoming tough. If you notice the dough becoming too soft, refrigerate for a few minutes before assembling the pies.

For the filling, cook the eggs until just set as they will continue to firm up during baking—overcooked eggs can result in a dry filling. To prevent soggy bottoms, let any cooked sausage or added vegetables cool and drain any excess fat or moisture before adding to the pastry.

For a flavor boost, experiment with different cheeses such as pepper jack, Swiss, or smoked gouda, or add a spoonful of salsa for southwest flair. Don’t hesitate to try vegetarian options by swapping sausage for sautéed mushrooms or spinach.

For a make-ahead breakfast, assemble and freeze unbaked hand pies on a tray before transferring them to a freezer bag; bake from frozen, adding a few extra minutes to the cooking time.

These handy tips guarantee your Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese turn out perfectly every time, allowing you to customize the recipe effortlessly.

Serving Suggestions

Serving Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese is where creativity truly comes to life. These hand pies are perfectly designed for on-the-go breakfasts, lunchbox additions, or as part of a brunch spread.

For individual servings, simply offer the hand pies warm, perhaps with a light dusting of fresh herbs such as chives or parsley for a pleasant visual and flavor touch.

If you’re hosting a brunch, arrange them on a large wooden board or platter, accompanied by small bowls of dipping sauces—think tangy ketchup, spicy sriracha mayo, or a mild hollandaise. For a fuller meal, pair the hand pies with a crisp, lightly dressed green salad or a fresh fruit salad.

If serving children or those with allergies, consider preparing a mix of fillings—some hand pies with just cheese and eggs, others with sausage—clearly labeled for guests.

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese are best enjoyed freshly baked but can also be made ahead and reheated in a warm oven, making them ideal for entertaining.

For a touch of elegance, serve them alongside sparkling water with citrus slices or a mimosa, instantly elevating any breakfast get-together. Presentation can be as simple or as elaborate as you like; garnish with edible flowers or microgreens for a sophisticated touch at showers or special events.

Health Benefits

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese offer both indulgence and nutrition, making them a balanced addition to your breakfast repertoire. Eggs are a highly nutritious ingredient, offering high-quality protein, vitamin B12, and crucial nutrients like choline, which supports brain health.

Breakfast sausage—if chosen with care—provides valuable protein and essential minerals such as iron and zinc, especially if you opt for turkey sausage or a leaner variety. Cheese is an excellent source of calcium and protein, supporting bone health and muscle function.

The puff pastry, while rich, delivers carbohydrates necessary for morning energy. Though higher in fat due to butter in the pastry, you can moderate this by using light puff pastry or reduced-fat cheese and sausage.

Adding vegetables like spinach or peppers not only boosts vitamins A and C but also increases fiber, supporting healthy digestion. If gluten is a concern, seek out gluten-free pastry dough.

With portion control and mindful ingredient choices, Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese provide a satisfying, nutrient-packed meal to power your day, especially when balanced with fresh fruit or vegetables.

Frequently Asked Questions

Yes, you can assemble the hand pies and store them in the refrigerator up to 24 hours before baking, or freeze them unbaked for up to 2 months. Bake straight from frozen, adding 5-7 minutes to the baking time.

You can use any cooked breakfast sausage, including pork, turkey, or plant-based alternatives. Just ensure it is fully cooked and crumbled before adding to the filling.

Leftover hand pies can be reheated in a 350°F (175°C) oven for 8-10 minutes until warmed through, which helps maintain the crispness of the pastry.

Yes! Both baked and unbaked hand pies can be frozen. Baked pies should be cooled completely before wrapping and freezing. To reheat, thaw overnight and warm in the oven.

Absolutely. Sautéed vegetables such as spinach, bell peppers, or mushrooms make delicious and nutritious additions to the filling, just be sure to remove any excess moisture before using.

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese epitomize comfort, convenience, and flavor—making them a practical choice for busy mornings, leisurely brunches, and gatherings. With their flaky crust, savory filling, and endless versatility, they are sure to become a household favorite. Whether enjoyed hot from the oven, packed in a lunchbox, or frozen for future meals, these hand pies deliver satisfaction in every bite. Their quick preparation, adaptability, and crowd-pleasing taste make Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese a staple for anyone craving a portable, protein-rich breakfast.

★★★★★ 4.20 from 22 ratings

Puff Pastry Breakfast Hand Pies with Sausage, Egg and Cheese

yield: 4 servings

prep: 20 mins

cook: 25 mins

total: 45 mins

Flaky puff pastry hand pies filled with savory sausage, fluffy scrambled eggs, and melted cheese for a delicious grab-and-go breakfast.

🖨️ Print Pin Recipe

Ingredients

• 1 sheet puff pastry, thawed
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 4 oz breakfast sausage, cooked and crumbled
• 2 tbsp milk
• 1 tbsp chopped chives (optional)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. 1
   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2
   In a skillet over medium heat, cook breakfast sausage until browned; set aside.
3. 3
   In a bowl, whisk together eggs, milk, salt, and pepper. Scramble eggs in a nonstick pan until just set. Stir in cooked sausage and chives (if using). Remove from heat.
4. 4
   On a lightly floured surface, roll out puff pastry and cut into 4 rectangles. Spoon egg and sausage mixture onto one half of each rectangle. Top with shredded cheddar cheese.
5. 5
   Fold the other half of the pastry over the filling and press edges to seal with a fork. Transfer to baking sheet and brush tops with beaten egg.
6. 6
   Bake for 18–22 minutes or until pastry is golden brown and crisp. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420cal

Protein: 16 gg

Fat: 29 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 27 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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