Country Breakfast Hand Pies (Print Version)
# Ingredients:
→ Filling
01 -
113g pork breakfast sausage
02 -
2 tablespoons plain flour
03 -
310ml whole milk
04 -
1/4 teaspoon savory salt mix
05 -
1/2 teaspoon ground black pepper
06 -
1/2 teaspoon chopped fresh rosemary (if you want)
07 -
1 pinch dried sage powder (if you want)
08 -
5 eggs, cooked and scrambled
09 -
1 cup grated cheddar or monterey jack (if you want)
10 -
Your favorite all-purpose seasoning blend
→ Pastry Dough
11 -
3 cups plain flour
12 -
1 teaspoon cooking salt
13 -
1 cup veggie shortening
14 -
1/2 cup chilled butter
15 -
1 large egg
16 -
1 tablespoon clear vinegar
17 -
5 tablespoons ice water
18 -
1 egg mixed with 2 tablespoons water, for brushing
# Instructions:
01 -
Get a big pan hot over medium-high heat. Fry sausage until it's brown and a bit crunchy, breaking it up as you go for about 5-7 minutes. Keep the fat in the pan and mix in flour until it's soaked up, then let it bubble for 2-3 minutes so the flour taste cooks off.
02 -
Grab your whisk with the flat bottom and slowly add milk. Turn heat down to medium-low and keep stirring as the sauce gets thick, for about 4-5 minutes. Take it off the heat and mix in your savory salt, pepper, and herbs if using them. Put it aside.
03 -
In another pan, cook and scramble your eggs how you like them. Set them aside when done.
04 -
Warm your oven to 190°C (375°F). Mix flour and salt in a big bowl. Use a big fork to work in the shortening and butter until you get small crumbs that look like peas.
05 -
In a different bowl, beat together 1 egg, vinegar, and water. Pour this into your flour mix and stir just enough to make everything stick together in a ball.
06 -
On a floured area, roll out half your dough at once until it's 3mm (1/8-inch) thick. Cut into 7.5cm × 10cm (3×4-inch) pieces, making pairs for bottoms and tops.
07 -
Work with three at a time, laying bottom pieces on a baking sheet lined with parchment. Brush the edges with egg mix, then put some scrambled egg and sausage sauce in the middle. Stretch top pieces a bit and place over filling, then press edges with a fork to seal them.
08 -
Brush tops with egg mix and sprinkle seasoning and/or cheese on top. Cook for 25 minutes at 190°C (375°F) until they're golden. Let them sit for 5 minutes before eating.
# Notes:
01 -
You can make these tasty breakfast pockets ahead and keep them in the fridge for up to 3 days or stick them in the freezer for later.
02 -
The dough feels a lot like pie crust, so it's tough enough to hold all the good stuff inside without breaking.