Best Brunch Sausage Egg Pot Pie With Puff Pastry Crust Recipes

BREAKFAST PUFF PASTRY

Steps:

• 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 1/2 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 1/2 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.

SOUTHERN BRUNCH PASTRY PUFF

Steps:

• Preheat oven to 375°. In a small saucepan, bring 2 cups of water to a boil. Slowly stir in grits. Reduce the heat to medium-low; cook, covered, 5 minutes or until thickened, stirring occasionally. Remove from heat. Stir in the cheese, butter, pesto, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., Meanwhile, in a large skillet, cook sausage and red pepper over medium heat until sausage is no longer pink and red pepper is tender, 4-6 minutes, breaking up sausage into crumbles; drain., In a small bowl, whisk 6 of the eggs and the remaining salt and pepper until blended. Return sausage to skillet. Pour in the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains., Unfold each of the puff pastry sheets onto a 12x10-in. sheet of parchment. Spread grits up to 1/2 in. from the edges. Spoon the sausage mixture over half of the grits on each pastry. Fold pastries over the sausage mixture to enclose; press the edges with a fork to seal. Transfer to a baking sheet., In a small bowl, whisk remaining egg and water; brush over pastries. If desired, top with additional ground pepper. Bake until golden brown. Let stand 10 minutes. Cut each pastry into 4 pieces.

BRUNCH SAUSAGE-EGG POT PIE WITH PUFF PASTRY CRUST

Steps:

• Brown the sausages in a skillet for about 5 minutes, turning occasionally; remove from pan and set aside.
• Add in onion or shallot; saute for about 3 minutes or until softened.
• Add in mushrooms; saute for about 6 minutes.
• Add in cream cheese and the sausages back to the skillet; cook, stirring until cheese has melted (about 3 minutes).
• Spoon the sausage/cheese mixture into an 8 x 8-inch square baking dish.
• In a bowl whisk eggs with 3 tablespoons whipping cream or half and half cream OR milk.
• Add to the skillet and scramble (leaving slightly undercooked).
• Spoon eggs over the sausage.
• Sprinkle with breadcrumbs (do not mix in).
• On a floured surface roll out pastry to a 9x9 inch square.
• Brush with melted butter.
• Place on top of the baking dish (butter-side down) and "crimp" edges.
• Brush the top of the pastry with more melted butter.
• Cut about 5 steam vents in top of pastry.
• Bake in a 350 degree oven for about 30 minutes, or until pastry is golden brown and the filling is bubbly.

BREAKFAST SAUSAGE POT PIE

Steps:

• Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
• Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
• Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
• Let stand for 10 minutes before cutting and serving.

MEAT PIE, SOUTHERN VERSION

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
• Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
• Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
• Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
• Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
• Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.