What could be better than a warm, buttery, and cheesy breakfast? In my opinion, nothing! This recipe is an all time favorite of my because it seems super fancy but, in reality, is super simple. This is a perfect recipe for brunch because these little hand pies are very filling.
Servings: Makes 3 pockets
Time: About 30 minutes
INGREDIENTS:
1 sheet of frozen puff pastry (2 sheets come in a box)
3 eggs, scrambled
2 Tbs milk, or half and half, or heavy cream
1/2 tsp of yellow mustard
1/4 tsp onion powder
Salt and pepper to taste
6 pieces ham
3 slices cheddar
1 egg + a splash of water for egg wash
DIRECTIONS:
Defrost the puff pastry according to the box directions (usually defrost at room temperature for about 40 minutes)
Preheat oven to 400°F
Crack the eggs into a bowl and add the mustard, onion powder, salt and pepper. Whisk the mixture together.
Cook and scramble the eggs until they are just slightly undercooked. You want them to to a little undercooked because they will continue to cook when baked in the pastry. Remove eggs from the heat and set aside.
Once the puff pastry is defrosted cut into six even rectangles and place on a nonstick baking tray.
On one rectangle, place 2 slices of ham, about 1 scrambled egg, and a slice of cheddar. Repeat on 2 more of the pastry rectangles.
Using a rolling pin, gently roll out the remaining 3 rectangles until they are slightly bigger than the bottoms.
Score the top rectangles with a couple of slices to let out steam while cooking.
Place the rolled rectangles of pastry on top of each and seal the edges with a fork.
Brush entire surface with egg wash.
Bake for 15 - 20 minutes or until the pastry is flaky and golden.
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