Breakfast Hand Pies
The very best weekend breakfast is tossing all your favorite morning eats into pie crust! No lie, it may seem a bit daunting but it truly is simple! The key is to prep all your favorite breakfast eats and then roll out store bought pie dough! For us our favorite breakfast hand pie additions are; scrambled egg, hash browns, breakfast sausage, shredded cheese, and cream cheese.
Once you have all your fixings cooked and ready, roll out your dough until it is about 1/4 of an inch thick. Use a small bowl as a measure to cut circles with a butter knife. Remember you don’t want the dough to be too thick or too thin otherwise it will break when you go to stuff it. I like to roll it out, cut my circles and then give the circles another little roll to make sure it is the perfect thickness.
Now comes the fun part! Spoon in all your breakfast food items one at a time. I start with some sausage, then hash brown, a bit of eggs. I like to add a mini dollop of cream cheese for some tangy creaminess and shredded cheese! The two will melt nicely into the rest of the ingredients as the pies bake.
Once you’ve filled all your pie dough circles, whisk an egg with a little water and use your finger to paint the rim of each dough circle. This will act like a glue to seal each one shut.
After you have used the egg wash around the edges of each pie dough circle, GENTLY fold the pie dough over and seal them shut by pinching them closed. Now comes the only tricky party and truthfully you can just use a fork to press the edges together. BUT, I like to use my thumbs to decoratively fold the edges. It truly doesn’t matter so long as you make sure the pies get sealed and pinched closed.
Preheat your oven to 375 degrees! Use the left over egg wash and brush each hand pie. Then sprinkle Everything Bagel Seasoning on top OR some corse sea salt + black pepper! Bake these until the pie crust is a golden brown. Usually takes about 15 minutes or so. Depending on what your store bought pie dough package says.
ENJOY!!
Any left overs? Wrap them up tightly and store in the freezer for up to 4 days.
