Vegetarian Sausage and Egg Hand Pies

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!

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Vegetarian Sausage and Egg Hand Pies

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

These Vegetarian Sausage and Egg Hand Pies are the super delicious, and they make the perfect weekend treat!

Course: Breakfast

Cuisine: American

Keyword: breakfast hand pies, hand pies, vegetarian, vegetarian sausage and egg hand pies

Servings: 6 pies

Author: Ginnie

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

1. Preheat oven to 400 degrees. Lightly spray a large baking sheet with nonstick spray; set aside. (You may need two baking sheets.)
   

Prepare pastry:

1. Whisk together flour and salt.
2. Use your fingers or a fork to work butter into flour. Stop when butter chunks are the size of small peas.

3. Sprinkle 4 tablespoons ice water over flour mixture. Stir just until a dough forms, adding additional water (1 tablespoon at a time), if necessary.

4. Gather dough into a ball and then separate into 6 equal size balls.

5. Cover dough and place dough in refrigerator to chill while you work on filling.

Prepare filling:

1. Place one egg in a small bowl and whisk until smooth. Set aside.

2. Whisk remaining 6 eggs together in a separate bowl, along with salt and pepper.

3. Melt butter in a medium skillet over medium-low heat.

4. When skillet is hot, add eggs and scramble.
   

5. Stir sausage links into eggs when they're are cooked about halfway.

6. Finish cooking eggs just until set. (Err on the side of underdone, because they'll cook more in the oven.)

7. Fold cheese into eggs; set aside.

Assemble hand pies:

1. Remove one ball of dough from refrigerator
2. Place dough on a lightly floured board and flatten into a thick disk with your hands.

3. 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.

4. Cover one half of the circle with 1/6 of the scrambled eggs.
5. Brush the edge of the pastry (filling side) with a little of the reserved egg.
6. Fold the other half of the circle over the eggs and press to seal with your fingers.

7. 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.

8. Repeat with remaining dough and eggs, then lightly brush tops of pies with reserved egg.

9. Bake pies until golden (about 30 minutes), rotating pan halfway through cooking.
   

10. Serve pies hot. Enjoy!

Are you a breakfast lover or hater? What is your favorite morning meal?Save

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