Handheld Savory Morning Pastries (Print Version)
# Ingredients:
→ Filling
01 -
113g pork breakfast links
02 -
2 tablespoons plain flour
03 -
310ml whole milk
04 -
1/4 teaspoon flavor salt
05 -
1/2 teaspoon cracked pepper
06 -
1/2 teaspoon chopped fresh rosemary (if you want)
07 -
1 pinch dried sage (if you want)
08 -
5 eggs, cooked soft
09 -
1 cup grated cheese blend (if you want)
10 -
Your favorite spice mix
→ Pastry Dough
11 -
3 cups plain flour
12 -
1 teaspoon table salt
13 -
1 cup plant shortening
14 -
1/2 cup chilled butter
15 -
1 large egg
16 -
1 tablespoon clear vinegar
17 -
5 tablespoons ice water
18 -
1 egg mixed with 2 tablespoons water, for coating
# Instructions:
01 -
Get your skillet hot over medium-high flame. Fry sausage until it's brown and crispy on edges, roughly 5-7 minutes. Keep all the fat in the pan and mix in flour until it's totally soaked up, then let it bubble for 2-3 minutes so the flour taste cooks away.
02 -
Grab your whisk and slowly add the milk. Turn down to medium-low heat and keep stirring as the sauce gets thick, about 4-5 minutes. Take off the heat and mix in your flavor salt, pepper, and herbs if using them. Put aside.
03 -
Take another pan and cook your eggs how you like them. Set them aside when done.
04 -
Heat your oven to 190°C (375°F). Mix flour and salt in a big bowl. Use a fork to cut in your shortening and butter until you've got small lumps like peas.
05 -
In a small bowl, beat together 1 egg, vinegar, and water. Pour this wet mix into your flour and stir just enough to make the dough stick together.
06 -
Flour your counter, then roll half your dough at once until it's 3mm (1/8-inch) thin. Cut rectangles measuring 7.5cm × 10cm (3×4-inch), making sure you have matching tops and bottoms.
07 -
Work with three at a time, laying bottom pieces on a paper-lined tray. Brush edges with egg mix, then put some egg and gravy in the middle. Stretch the top pieces slightly and place over filling, pressing edges with a fork to seal them.
08 -
Brush the tops with egg mix and sprinkle with spices and cheese if you want. Cook for 25 minutes at 190°C (375°F) until they're golden. Let them sit for 5 minutes before you eat them.
# Notes:
01 -
You can make these breakfast pockets ahead and keep them in your fridge for 3 days or stick them in the freezer if you want them to last longer.
02 -
The outer crust feels a lot like pie dough, so it's tough enough to hold all the good stuff inside without breaking.