Let Me Tell You About These Hand Pies…
Okay, so you know those mornings when you wake up determined to, I dunno, conquer the world—or at least get breakfast on the table without setting off the smoke alarm? Yeah, that's pretty much how these 5 Ingredient Breakfast Hand Pies came to life. I made them for the first time when my nephew was visiting, and honestly, I was this close to just tossing cereal at him. But then, inspiration (or maybe desperation?) struck. Ever since, these little pies have been my secret weapon for mornings when nobody wants oatmeal again. Oh, and the first time I made them, I accidentally used twice as much cheese. Not a soul complained.
Why You'll Love This Recipe
I make these whenever I need breakfast to be quick, portable, and something that's not eggs-on-toast (again). My family goes a bit wild for them, especially because they can eat them with their hands—less dishes for me, too! (Not that anyone volunteers to wash up—just putting that out there.) And, you know, I used to think hand pies were fussy, but these are pretty forgiving. The worst thing that’s happened? I underbaked them once, and they were still pretty good, to be honest. That’s the magic of puff pastry, I guess.
What You'll Need (Plus a Few Substitutions)
- 1 sheet of puff pastry (thawed—store-bought, obviously, unless you’re some sort of pastry wizard. I sometimes use crescent roll dough if puff pastry is hiding in the back of my freezer... which is often.)
- 3 eggs (If you’re out, I’ve scrambled up some tofu with a teeny bit of turmeric for color. Not bad, actually!)
- ½ cup shredded cheese (cheddar is my usual, but my grandmother swore by Colby Jack. Actually, any cheese that melts is fair game.)
- 4 slices cooked bacon (Or sausage, or even last night’s roasted veggies if you’re feeling healthy. Or lazy. I’m not judging.)
- 1 tablespoon milk (Sometimes I use half-and-half if it’s what’s open. Water works in a pinch, but... eh.)
Here's How You Make 'Em
- Preheat your oven to 400°F (about 200°C). I once forgot this step and—surprise!—cold oven. Just try again, no big deal.
- Roll out your puff pastry on a lightly floured surface. Don’t stress about perfect shapes. I use a drinking glass to cut out circles; sometimes they’re more oval than round. It's fine.
- Whisk the eggs with the milk in a bowl. Cook in a non-stick pan over medium heat till just set. Don’t overthink it. (This is where I sneak a bite. For research, obviously.)
- Lay out your pastry circles on a parchment-lined baking tray. On half of each, sprinkle some cheese, then a bit of scrambled egg, then bacon. Don’t overfill, unless you like cleaning up cheesy lava from your oven.
- Fold over the other half to make little half-moons. Crimp the edges with a fork. If some filling escapes, just tuck it back in or, eh, let it go. Cut a small steam vent up top. Brush with a little milk.
- Bake for 15-18 minutes, or until golden and puffed. (If you peek and they look pale, give it another minute. Or two.)
- Let them cool for a couple minutes before eating. Or don’t. But then you’ll need to perfect your “it’s not too hot” face.
Notes From My Own (Messy) Kitchen
- If your pastry cracks, just smush it back together. Nobody cares, I promise.
- I’ve forgotten to brush the tops with milk a few times. They still puff up, just not as shiny.
- Actually, cutting bigger circles is easier than making more pies. It’s less sealing, more eating. Win!
Some Variations I’ve Tried (And One That Flopped)
- Swap in leftover ham for bacon—super tasty.
- Mushrooms and spinach instead of meat—my attempt at health. The kids ate it, so I call that a win.
- Once I did apples and cinnamon, leaving out the cheese and meat. Not my best idea, but maybe you’ll have better luck?
What If You Don’t Have The Right Tools?
Look, I use a rolling pin, but my friend Jess swears by an empty wine bottle. If you don’t have pastry cutters, use a mug or even a knife—just don’t worry about the details. Rustic is charming. Oh, and a sheet pan is great, but I baked mine on the bottom of a roasting pan once. Worked fine.
How To Store (If You Somehow Have Leftovers)
Pop any extras in an airtight container in the fridge. They’ll last a couple days, though honestly, in my house it never lasts more than a day! For what it’s worth, I think they taste better cold, but my husband likes to reheat them in the toaster oven. Microwaving makes the pastry a bit sad, but it's not the end of the world.
How We Serve Them (Personal Rituals Included)
We usually just eat them as-is, but sometimes I put out a little bowl of salsa, or even maple syrup if I’m feeling daring. (Yes, really. It’s actually delicious.) On weekends, I serve them with a big mug of milky coffee and whatever fruit is threatening to go bad in the fridge. Old pears? Perfect hand pie sidekicks.
Pro Tips (Aka, Mistakes I’ve Made So You Don’t Have To)
- Don’t rush sealing the pies. I once tried using a fork that was too small—ended up with filling everywhere. Learn from me!
- Let them cool before moving off the tray. I get impatient, and the pastry tears. Not a tragedy, but not Instagram-worthy either.
- If your oven runs hot (like mine, which is older than I am), check them early. Burnt hand pies are a sad breakfast.
FAQ (Real Questions, Real Answers)
- Can I make these ahead? Yep! Assemble, cover, and park them in the fridge overnight. Bake fresh in the morning. I tried freezing before baking… kinda works, but the pastry’s less crisp.
- What’s the best cheese? Honestly, whatever melts. I like sharp cheddar, but my cousin swears by pepper jack. Try what you like!
- Can I make these gluten-free? I haven’t personally tried, but I’ve heard good things about GF puff pastry from Gluten Free on a Shoestring.
- How do I stop the filling from leaking out? Well, don’t overfill, and be sure to really crimp those edges. If a bit escapes, that’s just extra crispy bits—my family fights over those, no joke.
- Where do you get your puff pastry? I grab it at Aldi, but honestly, any grocery store version does the trick. If you want to make your own (you absolute legend), there’s a good guide at Sally’s Baking Addiction. I tried it once. Once.
And lastly, a quick aside—one time I made these, forgot the bacon, and my niece declared it her new favorite. So you never really know with these things. Just roll with it. Cooking’s mostly about making do and having a good laugh when it “goes sideways.” Happy baking, mate!
Ingredients
- 1 sheet refrigerated pie crust
- 2 large eggs
- ½ cup shredded cheddar cheese
- 4 slices cooked bacon, chopped
- ¼ cup diced bell pepper
- 1 tablespoon milk
- Salt and pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a bowl, whisk together eggs, milk, salt, and pepper. Scramble in a skillet over medium heat until just set.
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3Unroll the pie crust and cut into 4 equal circles. Place each circle on the prepared baking sheet.
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4Divide the scrambled eggs, bacon, bell pepper, and cheddar cheese evenly among the circles, placing the filling on one half of each.
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5Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.
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6Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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