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.
Prep Time: 20minutes
Cook Time: 18minutes
1cuppepper jack cheese(grated)
1egg(for egg wash)
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.
In a small skillet heat butter over medium heat and add thinly sliced apples. Cook until the apples are soft.
Roll out the puff pastry into a square and then divide the square into 6 equal squares. 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.
Combine 1 egg with 1 tablespoon of water and beat with a fork. Brush the egg wash over the pastry and bake for 18-20 minutes until the pastry is golden brown.
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.