Breakfast hand pies are even better than classic sandwich
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: 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 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
6 servings
All-purpose flour
2 sheets puff pastry from 1 (17-ounce) box, thawed but still cold
1 ½ cups scrambled eggs, cold or at room temperature
3 slices cooked bacon
½ cup shredded cheddar cheese
1. Line a baking sheet with parchment paper. Lightly flour a work surface, place two thawed sheets of 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 ½ -inch border, divide ½ cup shredded cheddar cheese among the rectangles on the baking sheet (about 1 heaping tablespoon each). Divide 1 ½ cups scrambled eggs over the cheese ( ¼ cup each). Top each with ½ 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 ½ -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 degrees. Bake until puffed and golden brown, 20 to 25 minutes.