Breakfast Hand Pies with Egg, Ham and Cheese

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

Breakfast Hand Pies with Egg, Ham and Cheese

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.

Course Breakfast

Cuisine American, Canadian

Method Bake

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 500

Author Lily Ernst

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

Instructions

Preheat oven to 375F. Line two baking sheets with parchment paper.
In a large frying pan over medium heat, saute the ham with the cooking oil until lightly browned.
1 Tbsp cooking oil, 1 cup (150g) ham
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.
5 large eggs, 1 Tbsp chives
On a lightly floured surface, roll out the first pastry sheet to about 12x12". Trim the edges and cut into four 6x6" squares. Repeat with the second sheet.
2 sheets puff pastry
In a small bowl, whisk together the egg and tablespoon of water to make the egg wash.
1 large egg, 1 Tbsp water
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.
1 cup (85g) shredded cheddar cheese
Transfer the pies onto the prepared baking sheets (four on a sheet). Bake for 20-25 minutes until golden brown. Serve warm.

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.

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