Savor the comfort of these flaky mini hand pies filled with seasoned sausage, fluffy eggs, and melted cheese—perfect for breakfast or a quick snack.
Ingredients
Pie Crust
1 package refrigerated pie crusts
Filling
1 pound breakfast sausage Cook until browned, draining excess fat.
4 large eggs Whisked for mixing.
1 cup shredded cheese (cheddar or your choice)
to taste salt and pepper
1 large egg (for egg wash)
Instructions
Preparation
Preheat the oven to 400°F (200°C).
In a skilled, cook the breakfast sausage over medium heat until browned and drain excess fat.
In a bowl, whisk together the eggs, then add the cooked sausage, cheese, salt, and pepper.
Roll out the pie crust on a floured surface and cut into circles (about 4-5 inches in diameter).
Place a spoonful of the filling in the center of each circle.
Fold the circle in half and press the edges to seal.
Place on a baking sheet lined with parchment paper.
Brush the tops with beaten egg.
Baking
Bake for 15-20 minutes until golden brown.
Allow to cool slightly before serving.