Breakfast Hand Pies with Sausage, Egg and Cheese

• Meat

  • 3 Sausages, large

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper, coarse ground
  • 1/4 tsp Fennel seeds
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 1 sheets Puff pastry

• Dairy

  • 1/2 cup Cheddar cheese, grated

Found on theworktop.com

Description

Directions

• 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.