I used to think a classic bacon, egg, and cheese sandwich was the fastest way to take any morning from good to great. But as it turns out, there’s actually a better way — and that’s layering the trio between a couple sheets of buttery, flaky puff pastry. These hand pies pack in the very best parts of the classic breakfast sandwich, with a twist that makes them feel a little bit fancy.
When layering the ingredients, be sure to leave a small border (about a half inch) around the edge of the puff pastry pieces. Then, before adding the top pieces of puff, brush this border with a tiny bit of water. Both of these steps together will create a tight seal, ensuring the ingredients don’t spill out during baking.
Breakfast Hand Pies
- All-purpose flour
- 2 sheets puff pastry from 1 (17-ounce) box, thawed but still cold
- 1 1/2 cups scrambled eggs, cold or at room temperature
- 3 slices cooked bacon
- 1/2 cup shredded cheddar cheese
1. Line a baking sheet with parchment paper. Lightly flour a work surface, place two thawed sheets puff pastry on it, and unfold the sheets. Cut each sheet into six rectangles for a total of 12. Place six of the rectangles in a single layer on the baking sheet.
2. Leaving a 1/2-inch border, divide 1/2 cup shredded cheddar cheese among the rectangles on the baking sheet (about 1 heaping tablespoon each). Divide 1 1/2 cups scrambled eggs over the cheese (1/4 cup each). Top each with 1/2 strip cooked bacon.
3. Brush water around the borders of each piece. Top with the remaining six puff pastry pieces. Crimp the edges with a fork to completely seal. Cut a 1/2-inch slit in the top of each. Refrigerate while the oven heats.
4. Arrange a rack in the middle of the oven and heat the oven to 400 F. Bake until puffed and golden-brown, 20 to 25 minutes.
Recipe notes: Wrap well and refrigerate up to three days or freeze up for three months.
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