Breakfast Hand Pies with Egg, Ham and Cheese

Make breakfast a breeze with these easy-to-prepare breakfast hand pies filled with eggs, ham and cheese, all wrapped up in a flaky puff pastry shell.

Today’s recipe is a quick and easy weekday breakfast recipe that can be made in advance. It’s just four main ingredients with the option of adding chives. You start by pan-frying some diced ham just to brown it and to add a little smoky flavor to the ham. Then you soft scramble some eggs along with the ham. Roll and cut two puff pastry sheets into eight 6×6″ squares. Fill with scrambled eggs and cheese, fold over the pastry and seal. Brush with a little egg wash, bake, and in 20 minutes you have a hot and hearty breakfast to start your day.

The filling can be made the night before if you just want to assemble and bake the morning of. You can also bake it in advance, and just reheat it in the morning. It’s freezer-friendly too, so you can even make a large batch and store it in the freezer until ready to use. These breakfast hand pies are great for on-the-go situations or even for lunch alongside a green salad with a vinaigrette dressing.

These savoury breakfast hand pies are wholesome and hearty with their delicious egg, ham, and cheese filling. The crispy and flaky puff pastry stuffed with creamy scrambled eggs, smoky ham and melty cheese makes for a perfect melody of textures and flavors. It’s a great nutritious way to start your day!

Breakfast Hand Pies with Egg, Ham and Cheese

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• Author: Lily Ernst
• Prep Time: 25 min
• Cook Time: 20 min
• Total Time: 45 minutes
• Yield: 8
• Category: breakfast
• Method: bake
• Cuisine: Canadian, American

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Description

Make breakfast a breeze with these easy-to-prepare breakfast hand pies filled with Canadian eggs, ham and cheese, all wrapped up in a flaky puff pastry shell.

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Ingredients

Pies

• 2 sheets puff pastry, thawed as instructed on package
• 1 tbsp cooking oil
• 1 cup (150g) ham, diced small
• 5 large eggs, whisked
• 1 tbsp chives, finely chopped (optional)
• 1 cup (85g) shredded cheddar cheese

Egg wash

• 1 large egg
• 1 tbsp water

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Instructions

1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. In a large frying pan over medium heat, saute the ham with the cooking oil until lightly browned.
3. Add in the whisked eggs and soft scramble. Remove from heat and stir in the chives if using. Place in fridge to cool while preparing the pastry crust.
4. On a lightly floured surface, roll out the first pastry sheet to about 12×12″. Trim the edges and cut into four 6×6″ squares. Repeat with the second sheet.
5. In a small bowl, whisk together the egg and tablespoon of water to make the egg wash.
6. Divide the filling among the eight squares and top with cheese. Brush the edges with egg wash. Fold over and seal the edges with a fork. Cut a small x in each pie for ventilation and brush the surface with egg wash.
7. Transfer the pies onto the prepared baking sheets (four on a sheet). Bake for 20-25 minutes until golden brown. Serve warm.

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Notes

Leftovers can be stored in the fridge in an airtight container for 2-3 days.

Make ahead tips:

1)You can make the filling one day in advance. Then assemble and bake as instructed when ready to serve.

2)You can prepare and bake the day before. Let cool and store in the fridge. Then reheat in the oven or toaster oven at 300F for 5-10 minutes until crisp and warm in the center.

3)To freeze: bake and cool completely. Tightly wrap each pie in saran wrap and place in a plastic ziplock bag. Store in freezer for up to a month. Thaw overnight in the fridge and follow tip number 2 above to reheat.

Nutrition

• Serving Size: one hand pie
• Calories: 201
• Sugar: 0.3 g
• Sodium: 174 mg
• Fat: 14.3 g
• Carbohydrates: 3.9 g
• Protein: 13.4 g
• Cholesterol: 169.3 mg