These Vegetarian Sausage and Egg Hand Pies are a delicious breakfast recipe that your whole family will love!
I’ve never been a huge breakfast person.
Of course, I love pancakes (who doesn’t?), but then there are eggs. It’s taken a while for eggs to grow on me, and for the longest time I would only eat them scrambled or hard boiled. My tastes have matured over the years, but even now runny yolks kind of gross me out.
So I’m a little picky about my breakfast choices. I will always choose a fancy brunch over a traditional diner breakfast, as there’s usually a non-breakfast choice.
If forced to eat breakfast though, these Vegetarian Sausage and Egg Hand Pies are exactly what I’d choose to eat. Okay … they’re so good that you wouldn’t even need to force me!
Vegetarian Sausage and Egg Hand Pies
These breakfast hand pies will make anyone happy … breakfast lover or not. They’re filled with traditional ingredients, but the flaky, no-fork-needed, pastry package is a fun twist.
They’re also extremely easy to make!
You’ll start by making an simple pastry, then fill it will scrambled eggs, sausage, and cheese. I used vegetarian sausage, but feel free to choose your favorite type.
Everything gets baked until the pies are golden and flaky.
Serve these Vegetarian Sausage and Egg Hand Pies for a delicious weekend breakfast. Then reheat leftovers throughout the week for a quick meal … if you have any!
Feel free to get creative with the fillings for these breakfast hand pies. Sauteed veggies would be delicious, as would a different type of cheese.
However you make them, everyone will be sure to return for seconds … they’re that good!
Vegetarian Sausage and Egg Hand Pies
Ingredients
- nonstick cooking spray
For Pastry:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cup butter, cubed (cold)
- 4 to 8 tablespoons ice water
For Filling:
- 7 eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 6 vegetarian sausage links, cooked and sliced (I used Morningstar Farms)
- 4 ounces sharp cheddar, cut into small cubes
Instructions
- Preheat oven to 400 degrees. Lightly spray a large baking sheet with nonstick spray; set aside. (You may need two baking sheets.)
Prepare pastry:
- Whisk together flour and salt.
- Use your fingers or a fork to work butter into flour. Stop when butter chunks are the size of small peas.
- Sprinkle 4 tablespoons ice water over flour mixture. Stir just until a dough forms, adding additional water (1 tablespoon at a time), if necessary.
- Gather dough into a ball and then separate into 6 equal size balls.
- Cover dough and place dough in refrigerator to chill while you work on filling.
Prepare filling:
- Place one egg in a small bowl and whisk until smooth. Set aside.
- Whisk remaining 6 eggs together in a separate bowl, along with salt and pepper.
- Melt butter in a medium skillet over medium-low heat.
- When skillet is hot, add eggs and scramble.
- Stir sausage links into eggs when they're are cooked about halfway.
- Finish cooking eggs just until set. (Err on the side of underdone, because they'll cook more in the oven.)
- Fold cheese into eggs; set aside.
Assemble hand pies:
- Remove one ball of dough from refrigerator
- Place dough on a lightly floured board and flatten into a thick disk with your hands.
- Use a rolling pin to roll the dough out to about a 7-inch circle. Don't worry if the edges are a little jagged.
- Cover one half of the circle with 1/6 of the scrambled eggs.
- Brush the edge of the pastry (filling side) with a little of the reserved egg.
- Fold the other half of the circle over the eggs and press to seal with your fingers.
- Trim the pastry so the edges are even. Then use a fork to press together the edges of the pastry. Transfer hand pie to the baking sheet.
- Repeat with remaining dough and eggs, then lightly brush tops of pies with reserved egg.
- Bake pies until golden (about 30 minutes), rotating pan halfway through cooking.
- Serve pies hot. Enjoy!
Are you a breakfast lover or hater? What is your favorite morning meal?
These look completely delightful! I am very picky about my breakfast too…dang I shouldn’t have looked at these I am going to think about them until I make one!
Ha ha … let me know if you try them, Heather;)