Handheld Breakfast Pies
Ingredients
For the pie crust:
- 5 cup flour
- 1 tbsp sugar
- 2 tsp salt
- 1 1/4 cup butter
- 1/2 – 3/4 cup ice cold water
For the filling:
- 1 tbsp butter
- 5 eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 lb bulk breakfast sausage
- 3 tbsp flour
- 1 1/2 cup milk
- 1 1/2 cup shredded cheddar cheese
- 1/2 tsp each – salt, pepper, garlic powder, paprika (adjust to taste)
Instructions
For the pie crust:
- Combine flour, sugar and salt in a large bowl. Place in the freezer for about 10 minutes.
- 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.
- Place in the refrigerator for at least 20 minutes before rolling out.
For the filling:
- 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.
- Cook sausage in the same skillet until done. Add to the eggs, using a slotted spoon.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.
To assemble:
- 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.
- Bake at 400 degrees for about 15-20 minutes, until golden brown.
Notes
These reheat best in the oven, but the microwave will work in a pinch.