Description
Delicious and savory hand pies filled with maple breakfast sausage, cream cheese, and sharp cheddar, encased in flaky puff pastry. Perfect for breakfast or as an appetizer, these hand pies combine a sweet and savory flavor profile with a crisp, golden-brown crust baked to perfection.
Ingredients
Scale
Filling
- 1 pound maple breakfast sausage, casings removed if applicable
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
Pastry
- 1 package (2 sheets) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Cook Sausage: In a large skillet over medium heat, cook the maple breakfast sausage, breaking it up with a spoon until browned and fully cooked through. Transfer the cooked sausage to a bowl and set aside.
- Sauté Aromatics: Using the same skillet, heat olive oil over medium heat and sauté the finely diced onion until softened, about 4–5 minutes. Add minced garlic and thyme leaves, cooking for an additional minute until fragrant.
- Combine Filling Ingredients: Return the cooked sausage to the skillet and stir to combine with the sautéed aromatics. Remove the skillet from heat and allow the mixture to cool slightly before stirring in softened cream cheese and shredded sharp cheddar cheese until fully incorporated. Season with salt and black pepper to taste.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets. Cut each sheet into 4 equal squares, resulting in 8 squares total.
- Fill and Seal Pies: Spoon 2–3 tablespoons of the sausage and cheese filling onto the center of each pastry square. Fold each square over to form a triangle or rectangle, pressing the edges firmly with a fork to seal and prevent filling leakage during baking.
- Apply Egg Wash: Place the assembled hand pies on the prepared baking sheet and brush the tops with the beaten egg. This will give the pies a beautiful golden-brown sheen when baked.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
- Cool and Serve: Remove the hand pies from the oven and let them cool slightly on a wire rack before serving. Enjoy warm for best flavor and texture.
Notes
- The filling can be prepared ahead of time and stored in the refrigerator for up to 2 days, making this recipe great for meal prep.
- For a different flavor profile, substitute the maple sausage with a spicy breakfast sausage.
- These hand pies freeze well before baking, making them perfect for make-ahead meals or snacks. Simply thaw and bake when ready.
