Breakfast Puff Pastry Pockets (with Sausage, Egg & Apple)

Breakfast puff pastry pockets on a wire rack.

Breakfast Puff Pastry Pockets (with Sausage, Egg & Apple)

Breakfast puff pastry pockets with sausage, egg and apples, are an easy and quick savory breakfast made with frozen puff pastry that will melt in your mouth. Bakes in just 20 minutes!

Course: Breakfast

Cuisine: American

Servings:

Prep Time: 20

Cook Time: 18

Ingredients

Instructions

Preheat oven to 425º and line a baking sheet with parchment paper.
Add sausage to a skillet and cook over medium heat until cooked through, breaking it apart as it cooks. Drain any excess grease.
Beat the eggs with a fork and add to the skillet stirring until the eggs are softly cooked. Add salt if needed. Add ½ cup of cheese and stir to combine. Let it cool slightly.
In a small skillet heat butter over medium heat and add thinly sliced apples. Cook until the apples are soft, then chop into bite sized pieces.
In a small bowl, combine 1 egg with 1 tablespoon of water and beat with a fork.
Roll out the puff pastry into a 14 inch square and then cut the square into 6 equal squares. Brush the edges with the egg wash. Place the sausage egg mixture in the center of each square and top with remaining ½ cup of cheese. Add a slice or two of apple. Bring the corners to the center and pinch the sides together.
Brush the egg wash over the pastry and bake for 18-20 minutes until the pastry is golden brown.

Video

Barbara's Notes + Tips

Try using Dufour pastry if possible for a more buttery pastry.
Using a pastry mat or slipat to roll out the pastry will make it easier to handle.
If the pastry gets too warm and hard to deal with, put it in the refrigerator for a few minutes.
Let the sausage, egg mixture cool a little before adding to the pastry.
When forming the baskets, make sure to pinch the dough together to keep it from opening while baking.
Freeze or refrigerate any left over and warm up in a toaster oven or regular oven.

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