6 BUTTERBALL® All Natural Turkey Breakfast Sausage Patties
Directions
Preheat oven to 400oF and line a large baking sheet with parchment paper.
Whisk together 6 eggs and salt in a medium bowl.
Whisk together 1 egg and water. Set aside for egg wash.
Melt butter in a nonstick skillet over medium-low heat. Add eggs, stir, and cook until medium curds form and are slightly wet. Remove from heat and cool.
Roll defrosted puff pastry on a floured surface into an 11×11-inch square, then cut into three even rectangles. Repeat with the second sheet.
Place one sausage patty on one-half of each of the rectangular pastry sheets. Evenly divide the scrambled eggs and cheese on top. Leave at least an 1⁄2 inch edge.
Brush the edges of each pastry with the egg wash. Fold the pastry in half to cover the filling, pressing to remove air pockets.
Crimp edges with a fork and make three small slits in the center.
Place hand pies on the baking sheet, brush with egg wash, and sprinkle with salt. Bake for 20 to 22 minutes until golden brown and crispy.
Ingredients
2 puff pastry sheets, 1.1 pounds, defrosted
All-purpose flour, as needed for dusting
7 large eggs, divided
1⁄4 teaspoon salt
1 tablespoon water
1 tablespoon butter
1⁄2 cup shredded cheddar cheese
6 BUTTERBALL® All Natural Turkey Breakfast Sausage Patties
