Yield: 4 to 6

Adapted from: https://hermiseenplace.com/breakfast-hand-pies/

These hand pies are simple to make. The puff pastry is a great alternative to a biscuit or English muffin. The crust is flaky, buttery and easy to prep. You can easily adjust the filling for your taste and preference. In my hand pies I used scrambled eggs, crispy crumbled bacon, shredded cheese, and spinach. All these items were on hand in the fridge.
Prep: 30 Cook: 15

• 4eggs + 1 egg white
• 1egg yolk + splash of water for the egg wash
• ¼tsp onion powder
• ¼tsp smoked paprika
• ¼tsp garlic powder
• ½cup frozen spinach – thawed and drained
• ½cup shredded sharp cheddar cheese
• 1cup pre-cooked sausage scrambles -or- 4 strips of bacon, fried and crumbled
• 1sheet of frozen puff pastry – thawed
• salt and pepper to taste

Scramble eggs:

After prepping the ingredients, whisk together the 4 eggs, one egg white and seasonings. Then scramble the eggs like you normally would for breakfast.

Prep pastry and fill:

Once the eggs were cooked, fold the sausage and/or crumbled bacon pieces and spinach into the eggs. Set this aside while you prep the thawed puff pastry. Using a rolling pin, roll out the puff pastry slightly. Divide the pastry into 6 squares. 

Fill each square with the scrambled egg mixture and top each off with a pinch of cheese. Fold the corners in towards the center. Dab the corners with egg wash and pinch the ends of each corner together tightly. During the baking process they can separate as the pastry puffs up.

Egg wash and bake:

Brush each with egg wash. Season the tops with salt and pepper.

Bake the hand pies in a 400°F oven for about 15 minutes. Because the eggs in the filling are already cooked, the puff pastry just needs to cook thoroughly and the filling to rewarm.