I mentioned last week that I spent a good portion of a Sunday working on a new idea. It needed a little tweaking before meeting the oh-so-high standards of this family. But, I’m not complaining. I’m actually glad they have high standards. It gives me more confidence when I post my recipes.
This recipe is one that I’m so excited about. I’ve been concocting it in my head for a long time and finally decided to just go for it. The overall concept was inspired by a similar boxed frozen breakfast product. And trust me, if you like those, you will LOVE these.
To be fair though, I should warn you they are quite a bit of work to put together. But I got over 2 dozen with this recipe, so there are plenty for future breakfasts. I also think the process will get much quicker with practice.
Handheld Breakfast Pies
For the pie crust:
- 5 c. flour
- 1 T. sugar
- 2 t. salt
- 1 1/4 c. butter
- 1/2 – 3/4 c. ice cold water
1. Combine flour, sugar and salt in a large bowl. Place in the freezer for about 10 minutes.
2. Cut butter into small chunks and add to flour. Cut in the butter until the mixture comes together in about pea-sized clumps. (I’ve learned that the trick to flaky pie crust is to leave the butter pieces bigger rather than smaller.) Slowly add just as much ice cold water as needed until the dough is smooth.
3. Place in the refrigerator for at least 20 minutes before rolling out.
For the filling:
- 1 T. butter
- 5 eggs
- 1/4 c. milk
- Salt and pepper, to taste
- 1 lb. bulk breakfast sausage
- 3 T. flour
- 1 1/2 c. milk
- 1 1/2 c. shredded cheddar cheese
- 1/2 t. each – salt, pepper, garlic powder, paprika (adjust to taste)
1. Melt butter in a large skillet. In a bowl, whisk together eggs and 1/4 c. milk. Pour into skillet, season with salt and pepper to taste and cook until scrambled. Remove to a large bowl with a slotted spoon.
2. Cook sausage in the same skillet until done. Add to the eggs, using a slotted spoon.
3. Stir flour into drippings in skillet and cook 2 minutes. Whisk in milk, bring to a slow boil and simmer until slightly thickened. Remove from heat and add cheese and seasonings. Stir until melted. Pour into eggs and sausage and stir to combine. Let cool.
1. Working with a small section of pie crust dough at a time, roll out on a floured surface. Using a glass or biscuit cutter, cut dough into circles. Spoon some of the filling into the center of half the circles. Cover each circle with another circle of dough and seal the edges with a fork.
2. Bake at 400 degrees for about 15-20 minutes, until golden brown.
To freeze, cool completely and then flash freeze on cookie sheets for about an hour. Transfer to plastic freezer bags.
These reheat best in the oven, but the microwave will work in a pinch.
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