There’s something delightful about a warm, flaky pastry in the morning, and these Sausage and Cheese Breakfast Hand Pies deliver just that. Perfectly portable and packed with savory goodness, they’re a quick and satisfying way to start your day. Whether you’re rushing out the door or enjoying a slow weekend brunch, these hand pies are sure to become a breakfast favorite.
Steps
- Preheat your oven to 400°F. Dice half a yellow onion and sauté it in a pan with olive oil, garlic powder, red pepper flakes, and sea salt over medium heat until the onion is translucent and tender.
- Add one pound of ground sausage to the pan with the cooked onions. Cook until the sausage is fully browned.
- Transfer the cooked sausage and onions to a paper towel-lined plate to drain excess fat. Mix the drained sausage mixture with minced parsley.
- Roll out a puff pastry sheet and cut it into six squares. Place the squares on a baking sheet lined with parchment paper.
- Evenly distribute the sausage mixture among the six pastry squares. Then, sprinkle shredded cheddar cheese over each section of pastry.
- Fold the corners of the pastry squares over the filling and pinch them closed to seal. Brush the tops with milk to help them brown in the oven.
- Bake the hand pies for 20 to 23 minutes until they are golden brown. If necessary, place a piece of foil over each pie during baking to prevent over-browning.
Ingredients
- ½ yellow onion, finely diced
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper
- ? teaspoon sea salt
- 1 pound ground sausage (any preferred type)
- 2 tablespoons fresh parsley, chopped
- 1 puff pastry sheet
- 1 cup cheddar cheese, grated
- 2 tablespoons milk
Nutritional Values
Calories: 3276kcal | Carbohydrates: 120g | Protein: 114g | Fat: 258g | Sodium: 4554mg | Fiber: 6g
FAQ
- What are hand pies and how are they made?
- Hand pies are small, portable pastries filled with a variety of ingredients. They are essentially mini versions of regular pies, created by folding puff pastry around the filling to form a handheld treat. In this sausage and cheese hand pie recipe, the filling consists of ground sausage, diced onion, shredded cheddar cheese, fresh parsley, and seasonings.
- Can I prepare the sausage and cheese hand pies in advance?
- Yes, these hand pies can be prepped ahead of time. You can prepare them up to the point of baking, cover with plastic wrap, and store them in the fridge until you are ready to bake. When ready, preheat the oven to 400°F, remove the plastic wrap, brush with milk, and bake until golden brown.
- What are some tips for first-time hand pie makers?
- To ensure success, avoid overfilling the hand pies, as the pastry needs to be folded over and sealed properly. If the pastry tears, gently use water to press it back together. Additionally, drain excess fat from the sausage and onion mixture to keep the pies crisp.
- How should I store and reheat the hand pies?
- Store these hand pies in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 3 months. For reheating, thaw them in the fridge overnight if frozen, and then bake at 350°F until heated through to maintain their crispy texture.
- Can I customize the filling of the hand pies?
- Absolutely! While this recipe uses sausage and cheese, you can experiment with different fillings such as plant-based sausage substitutes, turkey, or even add ingredients like caramelized onions or sliced jalapenos. Just adjust the amount of sausage and onion to accommodate any additional ingredients.
Tips
- Avoid Overfilling: Ensure you do not overstuff your hand pies. Leave enough room to fold and seal the pastry securely around the filling to prevent any leaks during baking.
- Use Leftover Filling Creatively: If you find yourself with extra filling, consider using it as a delicious addition to omelets, breakfast casseroles, or even holiday sausage stuffing.
- Drain Excess Fat: After browning the sausage and onion, place them on a paper towel-lined plate to drain any excess fat. This step will help keep your hand pies crispier.
- Repair Pastry Tears Easily: If your pastry sheet tears while handling, don’t worry. Simply moisten the torn area with a little water and gently press it back together to seal it.
Equipment
- Sauté pan
- Parchment paper
- Baking sheet
- Pastry brush (for brushing milk on the pies)
