Savory Breakfast Pop-Tarts (Print Version)
# Ingredients:
→ Filling
01 -
113g breakfast sausage
02 -
2 tablespoons all-purpose flour
03 -
310ml milk
04 -
1/4 teaspoon seasoned salt
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon minced fresh rosemary (optional)
07 -
1 pinch ground sage (optional)
08 -
5 eggs, scrambled
09 -
1 cup shredded cheddar or jack cheese (optional)
10 -
Everyday Seasoning blend or preferred seasoning mix
→ Pastry Dough
11 -
3 cups all-purpose flour
12 -
1 teaspoon salt
13 -
1 cup vegetable shortening
14 -
1/2 cup butter, cold
15 -
1 large egg
16 -
1 tablespoon white vinegar
17 -
5 tablespoons cold water
18 -
1 egg plus 2 tablespoons water, for egg wash
# Instructions:
01 -
Heat a large skillet over medium-high heat. Cook sausage, breaking it apart until browned with crispy bits, about 5-7 minutes. Without draining fat, stir in flour until fully absorbed and simmer 2-3 minutes to remove raw flour taste.
02 -
Using a flat-bottomed whisk, carefully incorporate milk. Reduce heat to medium-low and stir continuously as gravy thickens, about 4-5 minutes. Remove from heat and stir in seasoned salt, pepper, and optional herbs. Set aside.
03 -
In a separate skillet, scramble and cook the eggs to desired doneness. Set aside.
04 -
Preheat oven to 190°C (375°F). In a large bowl, combine flour and salt. Using a large fork, cut in shortening and butter until mixture resembles pea-sized crumbs.
05 -
In a separate bowl, whisk together 1 egg, vinegar, and water. Pour into flour mixture and stir just until it forms a cohesive dough ball.
06 -
On a floured surface, roll half the dough at a time to 3mm (1/8-inch) thickness. Cut into 7.5cm × 10cm (3×4-inch) rectangles, creating pairs for top and bottom crusts.
07 -
Working with three at a time, place bottom crusts onto a parchment-lined baking sheet. Brush edges with egg wash, then spoon scrambled egg and sausage gravy onto centers. Gently stretch top crusts and place over filling, using a fork to crimp and seal edges.
08 -
Brush tops with egg wash and sprinkle with seasoning and/or cheese. Bake for 25 minutes at 190°C (375°F) until golden brown. Allow to cool for 5 minutes before serving.
# Notes:
01 -
These savory breakfast hand pies can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
02 -
The pastry dough has a texture similar to pie crust, making it sturdy enough to hold the hearty filling.