Ingredients:

  • 6 oz (170 g) bulk Breakfast Sausage, removed from casing
  • 3 large Eggs, whisked (for filling)
  • 1 tsp (5 ml) Unsalted Butter
  • ½ cup (60 g) Mature Cheddar Cheese, shredded
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper, freshly cracked
  • 1 sheet (approx. 14 oz / 400 g) All-Butter Puff Pastry, thawed
  • 1 large Egg (for wash), whisked
  • 1 tsp (5 ml) Water or Milk

Instructions:

  1. Brown the Sausage: In a medium skillet over medium heat, crumble and cook the sausage until fully browned. Drain off any excess fat completely. Transfer the sausage to a medium mixing bowl.
  2. Scramble the Eggs: Reduce the heat to low. Melt the butter in the same skillet. Pour in the 3 whisked eggs, and scramble gently until just set but still soft (do not overcook). Season lightly with salt and pepper.
  3. Combine: Add the scrambled eggs and shredded cheddar cheese to the bowl with the cooked sausage. Stir until combined.
  4. Cool Completely: Crucially, the filling must be cooled fully—ideally in the fridge for 20 minutes—before assembly. Hot filling will ruin the puff pastry.
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Roll and Cut: Unfold the puff pastry sheet on a lightly dusted workspace. Roll it out slightly to achieve a sheet approximately 10x15 inches (25x38 cm). Cut the large sheet into 6 equal rectangles (approx. 5x5 inches, or 12.5x12.5 cm).
  7. Prepare Egg Wash: Whisk the remaining large egg with 1 teaspoon of water or milk until smooth.
  8. Fill the Pies: Place a generous spoonful (about 2 heaped tablespoons) of the chilled filling onto one half of each pastry rectangle, leaving a ½ inch border (1.2 cm) clear along the edges.
  9. Seal: Brush the edges of the pastry borders lightly with the egg wash. Fold the empty half of the pastry over the filling to create a small packet.
  10. Crimp and Vent: Use the tines of a fork to firmly press and crimp all three exposed edges, ensuring a tight seal. Transfer the pies to the prepared baking sheet.
  11. Wash and Vent: Brush the top surface of each pie generously with the remaining egg wash. Cut 2-3 small slits (vents) into the top of each pie using a small sharp knife to allow steam to escape.
  12. Bake: Bake for 20 to 22 minutes, rotating the tray halfway through, until the pastry is deeply golden brown, puffed up, and flaky.
  13. Cool: Allow the pies to cool on the baking sheet for 5 minutes before serving.