Breakfast Hand Pies (Printable Version)

Golden pastry loaded with savory sausage mix and scrambled eggs. A satisfying breakfast treat that's made from scratch and oh-so-good.

# Ingredients:

→ For the creamy sausage filling

01 - ¼ pound breakfast sausage, crumbled
02 - 1¼ cups whole milk
03 - 2 tablespoons plain flour
04 - ½ teaspoon ground black pepper
05 - ¼ teaspoon seasoned salt
06 - Pinch of dried sage (optional)
07 - ½ teaspoon fresh rosemary, minced (optional)

→ For the scrambled egg layer

08 - 1 cup shredded cheese, like Jack or cheddar (optional for topping)
09 - 5 large eggs, whipped and scrambled
10 - Your favorite seasoning to sprinkle

→ For the flaky pastry

11 - 1 tablespoon white vinegar
12 - ½ cup butter, chilled
13 - 1 egg, large
14 - 3 cups plain flour
15 - 5 tablespoons icy water
16 - 1 cup vegetable shortening
17 - 1 teaspoon salt

→ For putting it all together

18 - 1 egg whisked with 2 tablespoons water (egg wash)

# Steps:

01 - In a big pan, crumble and cook the sausage over medium-high heat until golden and crispy around the edges, about 5 to 7 minutes. Don’t throw out the rendered fat.
02 - Mix the flour into the sausage until there’s no white left. Stir and cook for a couple of minutes to get rid of the raw flavor. Slowly pour in the milk while whipping it together. Lower the heat a bit, and let it simmer until it thickens, about 4 to 5 minutes.
03 - Take the gravy off the heat and stir in the pepper, seasoned salt, and optional herbs. Put it aside. Scramble the eggs how you like them in another pan, and set those aside too.
04 - Turn your oven on to 375°F so it can heat up. Stir together the salt and flour in a big bowl. Toss in the shortening and butter, and use a fork or your hands to mix until it’s crumbly, like small peas.
05 - In another bowl, lightly beat 1 egg with the vinegar and cold water. Pour this into the flour mixture and gently stir until it just comes together as dough.
06 - Roll out half the dough on a surface dusted with flour, keeping it thin—about ⅛ inch thick. Cut into rectangles measuring 3x4 inches. You’ll need two pieces per pop-tart for the top and bottom.
07 - Lay the bottom dough rectangles on baking sheets lined with parchment. Brush the edges with the egg wash, add some scrambled eggs and sausage gravy to the center, then cover with another dough piece. Crimp the edges with a fork.
08 - Brush the tops with the egg wash, and sprinkle on cheese or seasoning if you like. Bake for 25 minutes until golden and lovely. Cool for about 5 minutes before digging in.

# Notes:

01 - The flavor from the sausage fat enhances the gravy, so don't throw it out.
02 - Roll out only half the dough at once—it’s easier to manage.
03 - You can place the pop-tarts close together on the tray; they won’t really puff up.
04 - Use a fork to seal the edges tightly to keep the filling inside while baking.

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